Pickling Italian Onion

(Lycopersicon esculentum )

A popular crimson red medium tomato with great taste that tolerates low night temperatures, so it is ideal for cooler area. A Russian heirloom that is an early producer. A tough and vigorous producer that needs staking.

An attractive cultivar medium sized, scarlet red fruit that is full of flavour. Tolerant of cool night temperatures and ideal for cool climate gardens

Flavours/Food Partners

A rich flavored tomato that partners well with Latin herbs like garlic, oregano, marjoram, rosemary and thyme. Use with any good salad vegetable, Nasturtium flowers and mixed fresh herbs to make an attractive and tasty salad.

Health/Cooking/Medicinal

Like all tomatoes, Red Russian is high in the cancer fighting agent, Lycopene and also Vitamin C. For a classic rich sauce cook and mix with garlic, marjoram, sweet basil, diced shallots, and fresh pizza thyme. Finely dice, mix finely chopped shallots, fresh pesto basil and extra virgin olive oil and place on lightly toasted Turkish bread then top with an anchovie for a special homemade bruschetta.

Landscaping/Planting

Plant in an airy, sunny position in well drained soil or very large pots. Requires a 1.1 to 1.4 m stake.

Cultivation/Fertiliser

Like all tomatoes it must receive a deep soaking when almost dry and should not receive overhead watering. Feed regularly with Seasol and Powerfeed. A small amount of dolomite lime after planting will make stronger plants. Remove side shoots and develop two or three main leaders. Harvest when fruit is full color

Herb Attributes

Position Full Sun
Height 1.2m
Width 50cm
Categories: ,

Description

(Allium cepa ‘Spring Pompeii’)

Recipe

Pickles are a tasty and exciting addition to any lifestyle and culinary range. The secret to a unique, flavourful pickle is in the spices you add to the brine. Take 500gm fresh harvested Pickle Me onions – bulbous base only. ½ teaspoon of whole pepper medley, 6 whole cloves, 2 small dried chilli (heat level to taste), 1 teaspoon of salt, ½ cup sugar, 400ml white wine vinegar, 2 teaspoons dried Renaissance Herbs (choose from Rosemary, Basil, Dill, Thyme, Oregano, Sage, Coriander leaf, Garlic etc.) Trim and peel Pickle Me onions then blanch in boiling water for two to three minutes. Remove from heat and drain, when cool place in sterile, clean jars. Combine vinegar sugar, salt, pepper, chilli and cloves into a pan and bring to the boil. Simmer for a few minutes then pour over onions in the jars, seal and place in cool dark area.

Description

An attractive bunching onion with slender stems – green at top and bulbous white base that is ideal for pickling.

Planting/cultivation

Spring Onions will grow in most garden beds provided there is a reasonable amount of sun. Respond well to summer watering and regular applications of Seasol and PowerFeed. They don’t like being over crowded but can be grown in pots. Harvest regularly and allow to reshoot. Remove flower heads prior to seed set.

Herb Attributes

Harvest JANUARY TO JUNE
Position PART TO FULL SUN, MODARATE FROST
Height 50CM
Width 45CM

Related products