Also known as Welsh onions, green onions, Japanese bunching onions, spring onions, and scallions, these are perennial non-bulbing alliums that produce yummy green stems and tiny white roots, year after year!

The 'golden' onion of Parma, Italy. A late maturing onion with golden upright top-shaped large bulbs. Excellent storage quality. Compares to any of the top yellow varieties for taste. The shape makes for great slicing. Long Day. Untreated seed.

Golden onions of Parma stand out for their refined simplicity, enclosed in a skin with a sophisticated colour. On the inside, however, it is extremely simple and genuine, so much so that it is appreciated worldwide. It is, in fact, an antique variety famous throughout Europe.

Golden onions of Parma are particularly resistant and easy to preserve. They are large and pyramid in shape and range from straw yellow to intense gold.

This variety takes a long time to develop. It is sown in mid-winter between December and February, but is not harvested until the summer, between mid-July and the end of August. One of the reasons that makes it so successful lies in its storage properties: golden onions of Parma can be perfectly preserved until well after the winter, especially if stored in a cellar or pantry, inside a basket covered with a sheet of newspaper, in a paper bag or cardboard box, where any chance of humidity that might cause the growth of micro-organisms is kept under control.

Which cooking methods bring the best out of the golden onion of Parma? Thanks to its intense taste, it is not very suitable to be consumed raw. On the contrary, its sweet taste can be best savoured in dishes that are cooked slowly, such as soups or braised meats. These qualities have earned it a place of honour on any table in Emilia, but also the Marche region – where it is popular in onion and tomato omelette – and in Umbria, the home of the “cipollata”, or onion stew. Even in simpler preparations, the golden onion of Parma will bowl you over with its sweet taste: try it baked, cut into slices and fried with breadcrumbs, served with anchovy fillets or a few slivers of hard cheese.

From a nutritional viewpoint, the golden onion of Parma is rich in vitamin C and calcium. It also has vermifuge, antiseptic and diuretic properties, being very close to the true rustic onion that are so popular with Emilian farmers.

One flavorful and pretty Onion from Tuscany Italy. Red glossy skinned colour and sweet white mild flesh. The deep-red globe-shaped onion with beautiful inner rings are delights. 

Top-shaped bulb of medium-large size

Streaked with red, very firm and tasty.

Long conservation.

Medium-late cycle.

Transplant: February / May for summer / autumn harvests September / November for early harvests

Also known as Crystal White Wax, Crystal Wax Pickling PRR, Crystal Wax Bermuda, White Bermuda and White Pickling!! Talk about confusing!

Crystal Wax is a white Bermuda type, flat with almost no neck.

The flesh is waxy white, coarse and mild.

1/2"-3/4" in about 60 days.

Great for stews and soups, but we stir fry with it and crystal white wax carmelizes to perfection.

Also known/used as a cocktail onion for those of you who drink Gibson martinis.

Does not make a good storage onion, but is used fresh for bunching or pearl onions for pickling.

Pink Root Rot Resistant

'Yellow Sweet Spanish Utah' is from that early type, producing large, 3"–6" globe-shaped bulbs with amazingly mild, sweet flavor.

They are eaten fresh or as an ingredient in salads, soups, sauces, stews, curries or processed in pickles and chutneys.

Onion Barletta. Small white onion, no more than 3/4 inch in diameter. Early. Great with peas in the spring. Pickle, use on skewers, whole in soups and roasted. Direct seed and use thinnings in salads or use transplants.

'Red Baron Has round red bulbs, with pretty red and white flesh and a stronger onion flavour than most red onions.

Ideal for using in raw in salads and in cooked dishes, and bulbs store well into winter.

Skin: Deep, vibrant crimson/red.

Flesh: Crisp white with attractive royal purple or red rings.

Shape: Globe-shaped or slightly flattened bulbs.

Flavor: Stronger, full, rich flavor, sweeter when raw, but still robust when cooked. 

Maturity: Mid to late-maturing variety.

Versatility: Can be harvested as scallions (bunching onions) in early fall or as mature bulbs.

Planting: Suitable for autumn planting (overwintering) or early spring planting.

Storage: Excellent for long-term storage, lasting months after harvest. 

Adds vibrant color and flavor to salads.

Excellent for cooking and culinary uses.

Ideal for gardeners wanting reliable storage onions. 

Red Creole Onion is an heirloom, open-pollinated variety that produces bright red, flat onions. This is a short-day onion that performs well in southern climates. Red Creole has a great onion flavor and crisp texture that's perfect for cooking or eating raw in salads.

Red Creole has a great onion flavor and crisp texture that’s perfect for cooking or eating raw in salads. This onion has a spicy, Cajun type flavor and can be added to any dish for a bolder experience

The Creole onion is a variety of Allium cepa (common onion) known for its heat and drought tolerance, making it especially well-suited for southern U.S. climates, particularly Louisiana, where it was developed and widely cultivated. It’s considered a "short-day" onion, meaning it begins forming bulbs when the day length reaches about 10–12 hours — a trait ideal for planting in the southern U.S., Mexico, and other regions near the equator.

The term “Creole” in its name reflects its Louisiana roots, associated with the Creole cuisine known for bold, rich flavors. While the exact breeder or development timeline is not always clearly documented, it's a regional heirloom variety that's been preserved and favored by gardeners and farmers in warm climates.

Red Pearl onions are small in size, averaging 1-4 centimeters in diameter, and are globular in shape with slightly pointed ends. The petite bulb is covered in a burgundy, thin, papery, parchment that easily flakes off when touched.