Reddy is a delicious red-skinned salad onion that gives you both flavour and colour. Pull it young and enjoy as a spring onion, leave some plants to develop into red bulbs for harvesting later in the year, or divide your seeds and grow some of each. The choice is yours!
Sow: from March to May for either spring onions or a later crop of bulbs. Sow about 10mm deep, spacing seeds 20–30mm apart if you plan to start by harvesting them as spring onions. Further sowings can be made in June and July for spring onions only. Sow at intervals of around 3 weeks if you'd like a succession to pull.
Grow: pull as needed for spring onions. If you want some to bulb, simply harvest alternate plants until those remaining are 5–10cm apart. Alternatively, if you're growing a batch specifically for bulbs, sow or thin them to 5–10cm apart from the start.
Enjoy: we love Reddy raw in salads, where those colourful stems really earn their place. Spring onions can also be cut into strips and frozen, ready to add straight to stir-fries and other Asian-inspired dishes. Leave them to bulb and you have small red onions for salads and cooking, or they can be harvested smaller for pickling.
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