Eiffel, a British bred variety, is one of the best. It has distinctive stiff upright leaves and, being slow to bulb, gives you a lovely smooth white stem. You can even sow under cover in October for the earliest crop in the following spring.
Sow: from March onwards in the open, no more than 1cm deep and sparingly to minimise thinning. By sowing every 3-4 weeks you can have a succession of salad onions.For an extra-early crop the following year, sow in October and grow with protection or under cover.
Grow: thin only if needed and keep watered during dry spells to encourage tender, even growth. Pull as soon as the stems reach the size you prefer.
Enjoy: crisp, freshly pulled Eiffel is lovely chopped into salads or scattered over all sorts of dishes. We often cut our surplus spring onions into strips and freeze them, ready to add straight to stir-fries and other Asian-inspired dishes.
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