Onions

There are a large number of onion varieties - different in size, colour, shape and taste. They can be raised from seeds, either under glass or sown outdoors or can be purchased as ‘sets’ (small onion bulbs).

Onions need a warm sunny spot in soil which has been deeply dug in the autumn or winter with plenty of good compost or manure added.

Before sowing or planting in late February/early March - as soon as the ground is dry enough to form a fine crumbly tilth - then tread the ground in well, and then rake it over.

Drills should be half an inch deep and twelve inches apart, and the seeds sown thinly. Cover them by brushing the soil over with your feet, then firm up the ground by treading.

The first thinning can be done when the seedlings have reached about two inches in height. Subsequent thinning can be done when they are the right size for use in salads.

The ones you want to leave for a bit and mature should be left four to five inches apart, or even up to nine inches if you’re after some really big bulbs.

Bend the tops over to help them ripen when the leaves start yellowing, but don’t lift the bulbs until the tops have faded and withered.

Let them dry gently in the sun for a few days (weather permitting- good luck!) then store in a cool, dry place.

You can hang them on strings if you like for a traditional look, or keep them in wire netting ‘cages’ that let the air circulate freely.