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Red Long of Tropea Onion (Heirloom, 90 Days)

2 reviews


Italian Heirloom. This fabulous onion’s origin is a small area of southern Italy, near the city of Tropea. It produces 3-4” elongated bulbs wine red in color and have a sweet white flesh.

150 seeds  

Please note that germination rates for alliums (onions/shallots/chives/leeks) decline rapidly. We strongly encourage you to purchase new seed each growing season.


Allium cepa

Germination: 5-10 days

Germination Temperature: Optimum soil temperatures 60-75ºF. 

Seed Sowing Depth: 1/4" deep

Sowing Indoors: Start 8-10 weeks before last frost with soil temperatures 60-75ºF. Sow in flats 1/4” deep, 1/4” apart. Transplant seedlings out mid/late spring, 2-6” apart. Liquid fertilize seedlings every 7-10 days. Seedlings size should be about a pencil thick at transplanting time.

Sowing OutdoorsEarly to mid-spring when soil temperature reaches at least 55 ºF. Sow 1-3 seeds per inch, thin to 2-6” apart. The larger the bulb size the more space. 

How much does a packet plant: 15-30 foot single row  

Harvest- Stop watering a week before harvesting. Pull out when necks soften and start to fall over. Cure them in the sun for a few days then finish drying them out of direct sunlight, in a warm area, and in single layer so air can circulate around them until the neck is dry. Store in a cool dark place with 35-40ºF temperatures and 65-70% humidity.

Tips- Needs fertile, well drained soil. Amend with compost or apply organic granular fertilizer. Adequate water is very important for optimum growth, 1" per week. 

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5.0 Based on 2 Reviews
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Ashley C.
Fantastic Fresh Onion

I grew onions for the first time this year and had great success with this variety. They are the perfect size to be used fresh in salads and pasta salad. Next year I will succession plant them so that I have onions all through the summer. As another reviewer already mentioned, these onions do not store well.

Crescent City, CA
Delicious onion

Absolutely wonderful onion. Great for adding to cooking, or sautéed with a bit of olive oil. This onion is not a keeper, but no worries. I start small batches every couple of weeks, and transplant. Very good flavor, and I definitely purchase it every year