Name: Allium cepa ‘Yellow of Parma’
Brand: Les jardins de l'écoumène
SKU: ECOU-SEMENCES
Price: 4.49 CAD
Availability: InStock

Sale Sold out

Sachet de semences Oignon Yellow of Parma. Emballage blanc photographié de face sur un fond de bois brun. Une image du végétal occupe la partie centrale, sous le nom imprimé. De petits pictogrammes et un code-barres apparaissent au bas du sachet. La marque Écoumène figure dans la partie supérieure de cette présentation.

Vegetable Amaryllidaceae

Les jardins de l'écoumène

Onion

From seed to harvest

HeirloomOpen-pollinated

Common nameYellow of Parma Onion

FamilyAmaryllidaceae

GenusGarlic

Speciescepa

CultivarYellow of Parma

TypeVegetable

Botanical nameOnion

Reproducible seedsYes

Heirloom varietytrue

Quantity per packet150 seeds

Allium cepa ‘Yellow of Parma’ — Yellow of Parma Onion. The onion Allium cepa ‘Yellow of Parma’ is a heritage variety of long days known for the beauty of its golden bulbs, its mild, sweet flavour, as well as its excellent cooking and storage qualities. In the vegetable garden, it is distinguished by its clean and vigorous habit, then by the formation of well-rounded bulbs that literally illuminate the rows at the time of harvest. Its tasty flesh becomes particularly tender once cooked, making it a first-rate choice for simmered dishes, grilled dishes, roasts, soups and homemade sauces.

Recommended planting period: February to April inside or April to May outside. Sow the seeds at a depth of 1 cm (3/8 in.). Germination usually takes 7 to 14 days. For germination, keep the soil at 15 to 21 °C (59 to 70 °F). Keep onion, leek and scallion seedlings clearly labelled, because the foliage of these crops looks similar when the plants are young. Give the young seedlings enough light and maintain consistent moisture as they continue to grow. Transplant gently when appropriate for the particular crop, taking care not to crush the base of the leaves as you handle each seedling.

This organic variety suits gardeners seeking a productive, reliable and versatile onion that provides a generous harvest when grown carefully in a sunny position. The rows of onions and leeks are suitable for areas of the vegetable garden where it is possible to work without walking between the plants. Their upright shape can border a more spreading crop, provided that the leaves continue to receive enough light. Label bunching varieties separately from bulb-forming varieties so that each is harvested at the appropriate stage. Keep the row accessible for weeding until the plants are well established. Let the bulbs finish ripening in the garden before bringing them in for storage, extending the garden harvest beyond summer.

Light and life cycle

In the garden

Exposure: Full sun
Life cycle: Biannually grown for the annual harvest

Sowing and germination

Sowing guide

Sowing & germination

Sowing depth

1 cm (3/8")

Germination temperature

15 to 21 °C (59 to 70 °F)

Germination time

7 to 14 days

Sowing period

February to April inside or April to May outside

Propagation

Sowing

Growing method

Recommended planting period: February to April inside or April to May outside. Sow the seeds at a depth of 1 cm (3/8 in.). Germination usually takes 7 to 14 days. For germination, keep the soil at 15 to 21 °C (59 to 70 °F). Keep onion, leek and scallion seedlings clearly labelled, because the foliage of these crops looks similar when the plants are young. Give the young seedlings enough light and maintain consistent moisture as they continue to grow. Transplant gently when appropriate for the particular crop, taking care not to crush the base of the leaves as you handle each seedling. In the garden, prepare a surface that is easy to weed: these narrow-leaved plants cover little ground at the beginning of their development. Weed regularly around the alliaceae while working shallowly. Fine foliage does not quickly protect the soil from competition. Observe the desired part of the harvest: soft barrel, aromatic leaves or ripe bulb. For preservative bulbs, the harvest stage and drying count as much as the caliber. Handle the bases carefully to minimize injuries before cooking or storage. Green onions and onions are not picked at the same stage.

Soil and care

Soil & care

Moisture

Keep the potting mix moist during emergence, without standing water; then adjust watering to suit the crop

Watering

Onion ‘Yellow of Parma: Maintain regular humidity during lift, installation and growth of bulbs. Water gently at the foot to moisten the root zone without moving the young plants. Avoid letting a dry crust form on the seedling bed. As maturity approaches and the foliage begins to fall over naturally, reduce watering to support the drying of the onion bulbs. Always adjust watering to rains and drainage.

Soil type

Prepare a well-drained and fertile soil. Loosen the planting area without working waterlogged soil. Young roots need consistent moisture in an airy growing medium, without water remaining around the plant’s crown. Keeping the surface clear makes it easier to check soil moisture and manage the first waterings. For container growing, use a suitable potting mix in a pot with open drainage holes. Avoid using compacted garden soil, which can prevent water from draining through the limited space inside a pot.

Fertilization

Fertilization supports growth and should take into account the nutrients already present in the soil or potting mix. Use mature compost or a fertilizer suitable for the crop, following the recommended application rate. Avoid combining too many products, especially in a container where the roots have a limited volume of growing medium. Water as needed after applying nutrients, and observe foliage growth before deciding whether another fertilizer application is necessary.

Seasonal care

In the vegetable garden, it is distinguished by its clean and vigorous habit, then by the formation of well-rounded bulbs that literally illuminate the rows at the time of harvest. Keep onion, leek and scallion seedlings clearly labelled, because the foliage of these crops looks similar when the plants are young. Give the young seedlings enough light and maintain consistent moisture as they continue to grow. Transplant gently when appropriate for the particular crop, taking care not to crush the base of the leaves as you handle each seedling. In the garden, prepare a surface that is easy to weed: these narrow-leaved plants cover little ground at the beginning of their development. Weed regularly around the alliaceae while working shallowly. Fine foliage does not quickly protect the soil from competition. Observe the desired part of the harvest: soft barrel, aromatic leaves or ripe bulb. For preservative bulbs, the harvest stage and drying count as much as the caliber. Handle the bases carefully to minimize injuries before cooking or storage. Green onions and onions are not picked at the same stage. For storage onions, wait for signs of maturity, then dry the harvested bulbs in a place with good air circulation. For tender young stems, harvest gradually according to the amount needed for the kitchen. Loosened soil makes it easier to lift the plants without damaging the parts that will be eaten. The onion Allium cepa ‘Yellow of Parma’ is a heritage variety of long days known for the beauty of its golden bulbs, its mild, sweet flavour, as well as its excellent cooking and storage qualities.

Growing in containers

Container growing

Suitable for containers

Yes

Recommended pot size

A stable container with drainage holes, enough width for the plant’s spread and sufficient depth for its roots

Choose a location in full sun. Reserve this spread around the plant: 10 cm (4 in.). Arrange onions and related crops in a container according to the part of the plant that will be harvested. Leaves or young stems can be picked at close spacing, while bulb-forming crops need their final growing space for the bulbs to develop. Spread the plants regularly and keep a piece of soil. Avoid watering that digs around the base. At harvest time, loosen and lift the root ball gently rather than pulling sharply on the foliage. The onion Allium cepa ‘Yellow of Parma’ is a heritage variety of long days known for the beauty of its golden bulbs, its mild, sweet flavour, as well as its excellent cooking and storage qualities. In the vegetable garden, it is distinguished by its clean and vigorous habit, then by the formation of well-rounded bulbs that literally illuminate the rows at the time of harvest. Its tasty flesh becomes particularly tender once cooked, making it a first-rate choice for simmered dishes, grilled dishes, roasts, soups and homemade sauces. This organic variety suits gardeners seeking a productive, reliable and versatile onion that provides a generous harvest when grown carefully in a sunny position.

Growth and harvest

Size, flowering & harvest

Mature height

30 to 40 cm (12 to 16 in)

Width / spread

10 cm (4 in.)

Foliage type

Seasonal foliage

Growth habit

Upright

Edible parts

Bulbs, leaf bases and leaves, depending on the type

Bloom period

This plant normally forms its flowers during a cycle subsequent to that of the first vegetable harvest. For the production of leaves, bulbs or roots, flowering is not the desired stage. Bolting before the intended harvest can reduce the tenderness of the parts you plan to eat. Keep plants intended for seed production separate from those grown for harvest, allowing enough room for their developing flower stems.

Fruiting

The onion Allium cepa ‘Yellow of Parma’ is a heritage variety of long days known for the beauty of its golden bulbs, its mild, sweet flavour, as well as its excellent cooking and storage qualities. In the vegetable garden, it is distinguished by its clean and vigorous habit, then by the formation of well-rounded bulbs that literally illuminate the rows at the time of harvest.

Harvest

110 days after transplantation

Garden companions

Garden associations

Companion plants & uses

Companion plants

In a diverse planting, you can reserve sections close to these plants: carrots, lettuce, beets, tomatoes. The association is used here to organize space and crops. Allow for the height, light requirements and water needs of each plant, leaving enough room between the foliage. Keep a path clear for watering and harvesting, then remove finished crops to make room for the next planting. This arrangement makes maintenance easier without promising protection against garden pests. The rows of onions and leeks are suitable for areas of the vegetable garden where it is possible to work without walking between the plants.

Garden use

The rows of onions and leeks are suitable for areas of the vegetable garden where it is possible to work without walking between the plants. Their upright shape can border a more spreading crop, provided that the leaves continue to receive enough light. Label bunching varieties separately from bulb-forming varieties so that each is harvested at the appropriate stage. Keep the row accessible for weeding until the plants are well established. In the vegetable garden, it is distinguished by its clean and vigorous habit, then by the formation of well-rounded bulbs that literally illuminate the rows at the time of harvest. Let the bulbs finish ripening in the garden before bringing them in for storage, extending the garden harvest beyond summer. At the same time heritage, gourmet and practical, ‘Yellow of Parma’ naturally finds its place in any vegetable garden. The onion Allium cepa ‘Yellow of Parma’ is a heritage variety of long days known for the beauty of its golden bulbs, its mild, sweet flavour, as well as its excellent cooking and storage qualities. Its tasty flesh becomes particularly tender once cooked, making it a first-rate choice for simmered dishes, grilled dishes, roasts, soups and homemade sauces.

Recipe and storage

Recipe idea

From garden to table

Kitchen idea with Onion ‘Yellow of Parma: onion fondue for four servings. Prepare 500 g of the harvested part, cleaned and minced, then brown it in 15 ml of olive oil over medium heat. Add 30 ml of water, cover and continue gently until tender. Young casks cook faster than well developed bulbs. Stir regularly and add a little water if the bottom hangs. Season with salt, pepper and serve on spreads or with roasted vegetables. Prepare all the ingredients using clean kitchen utensils, and choose the size of the cut pieces according to the size of the produce you harvested. This recipe highlights freshly picked parts: remove damaged pieces before preparation. If you double the quantities, keep enough space in the dish to mix or cook evenly. Quickly place leftovers in the refrigerator in a closed container and consume them within two days. For a two-person meal, simply divide all quantities by two.

Frequently asked questions

How do I grow Yellow of Parma Onion from seed?

Recommended planting period: February to April inside or April to May outside. Sow the seeds at a depth of 1 cm (3/8 in.). Germination usually takes 7 to 14 days. For germination, keep the soil at 15 to 21 °C (59 to 70 °F). Keep onion, leek and scallion seedlings clearly labelled, because the foliage of these crops looks similar when the plants are young. Give the young seedlings enough light and maintain consistent moisture as they continue to grow. Transplant gently when appropriate for the particular crop, taking care not to crush the base of the leaves as you handle each seedling. In the garden, prepare a surface that is easy to weed: these narrow-leaved plants cover little ground at the beginning of their development.

Can I grow Yellow of Parma Onion in a container?

Choose a location in full sun. Reserve this spread around the plant: 10 cm (4 in.). Arrange onions and related crops in a container according to the part of the plant that will be harvested. Leaves or young stems can be picked at close spacing, while bulb-forming crops need their final growing space for the bulbs to develop. Spread the plants regularly and keep a piece of soil. Avoid watering that digs around the base. At harvest time, loosen and lift the root ball gently rather than pulling sharply on the foliage. The onion Allium cepa ‘Yellow of Parma’ is a heritage variety of long days known for the beauty of its golden bulbs, its mild, sweet flavour, as well as its excellent cooking and storage qualities.

When can I harvest Yellow of Parma Onion?

The onion Allium cepa ‘Yellow of Parma’ is a heritage variety of long days known for the beauty of its golden bulbs, its mild, sweet flavour, as well as its excellent cooking and storage qualities. In the vegetable garden, it is distinguished by its clean and vigorous habit, then by the formation of well-rounded bulbs that literally illuminate the rows at the time of harvest. Its tasty flesh becomes particularly tender once cooked, making it a first-rate choice for simmered dishes, grilled dishes, roasts, soups and homemade sauces. This organic variety suits gardeners seeking a productive, reliable and versatile onion that provides a generous harvest when grown carefully in a sunny position.

What makes Yellow of Parma Onion distinctive in the garden?

The onion Allium cepa ‘Yellow of Parma’ is a heritage variety of long days known for the beauty of its golden bulbs, its mild, sweet flavour, as well as its excellent cooking and storage qualities. In the vegetable garden, it is distinguished by its clean and vigorous habit, then by the formation of well-rounded bulbs that literally illuminate the rows at the time of harvest. Its tasty flesh becomes particularly tender once cooked, making it a first-rate choice for simmered dishes, grilled dishes, roasts, soups and homemade sauces. This organic variety suits gardeners seeking a productive, reliable and versatile onion that provides a generous harvest when grown carefully in a sunny position.

How should I arrange a planting of Yellow of Parma Onion?

The rows of onions and leeks are suitable for areas of the vegetable garden where it is possible to work without walking between the plants. Their upright shape can border a more spreading crop, provided that the leaves continue to receive enough light. Label bunching varieties separately from bulb-forming varieties so that each is harvested at the appropriate stage. Keep the row accessible for weeding until the plants are well established. Weed regularly around the alliaceae while working shallowly. Fine foliage does not quickly protect the soil from competition. Observe the desired part of the harvest: soft barrel, aromatic leaves or ripe bulb.