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Scientific name: Allium cepa

Common name: onion

General description: It is a very widespread vegetable, throughout the world, whose wild variety no longer exists, presuming that it originated in Central Asia, with records from antiquity of food and medicinal use. In addition to the bulb, which is the organ that the plant uses to store nutrients, the leaves are also edible.

We have the 'Branca de Lisboa' variety, which is a variety of silvery white bulbs. It has an early cycle, and in addition to the bulb, the vine can also be consumed.

Nutrition Facts: It is high in water and low in calories. It has vitamins A, B, and C, and mineral salts such as iron, potassium, sodium, phosphorus, and calcium. It is rich in flavonoids.




Climate: Mild and places with good light.

Soil: The culture prefers fertile and well-drained soils, with clayey or sandy textures being the most suitable.

Watering: The onion has a shallow root system that requires frequent watering, being sensitive to excess and lack of water.

Interbreeding: Lettuce, Leek, Beetroot, Cabbage, Carrot, Strawberry, Radish, Cucumber, Okra, Tomato, Leituga, Savory, Calendula, Leviticus, Chamomile. In crop rotation, being Onion a Liliaceae plant, it should be followed by Cruciferae, Cucurbitaceae, and Legumes.

Sowing time: March and April.

Harvest time: July to September.