Yellow of Parma is a rare Italian heirloom onion that produces impressively large, oblong golden bulbs capable of reaching up to one pound each. Known locally as Dorata di Parma, this long-day variety matures in 110-120 days and stands out as an exceptional keeper, making it a prized find for gardeners seeking authentic European varieties. Hardy from zones 3-10, it thrives in full sun and well-draining soil, rewarding patient growers with substantial, flavorful harvests.
Full Sun
Moderate
3-10
?in H x ?in W
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Moderate
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This is a genuinely hard-to-find variety that brings Italian heritage directly to your garden. The oblong bulbs develop a rich golden color and can grow to extraordinary size, and their excellent storage capacity means you'll enjoy them months after harvest. It's a long-day onion, so it performs best in northern regions with extended summer daylight, making it particularly rewarding for gardeners in cooler climates who thought onion growing was limited to short-day southern varieties.
Yellow of Parma onions excel in long-term storage, making them ideal for cooks who want homegrown onions available well into winter. Their large size and mild, sweet character suit them to caramelizing, roasting, and slow-cooked dishes where their natural sugars concentrate. They work beautifully in soups, stews, and any preparation that benefits from substantial, tender onion pieces.
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Start seeds indoors 8-10 weeks before your last spring frost, sowing them at a depth of 1/4 inch in seed-starting mix kept at 50-70°F. Seeds typically sprout in 7-14 days. Transplant seedlings outdoors once they're established and night temperatures consistently stay above 45°F.
Harden off seedlings gradually over 7-10 days before transplanting. Move them outside when soil is workable in spring and daytime temperatures hover around 45-50°F or warmer. Space transplants 4-6 inches apart, planting them at the same depth they grew indoors.
Direct sowing is possible but not ideal for Yellow of Parma due to its long 110-120 day maturity. Start from seedlings indoors for best results in most zones.
Harvest Yellow of Parma onions after 110-120 days when the tops begin to dry and fall over naturally, typically in late summer or early fall depending on your planting date. Once tops have completely dried, gently lift bulbs with a fork, handling them carefully to avoid bruising. Allow harvested onions to cure in a warm, airy location for 2-3 weeks before storing; this develops their papery skin and improves keeping ability.
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“Yellow of Parma originates from the Parma region of Italy, where it has been cultivated for generations as a late-season onion prized for its storage longevity and size. The variety nearly disappeared from commercial cultivation, preserved primarily by dedicated seed savers and small Italian growers who recognized its exceptional qualities. Its rediscovery and reintroduction through heirloom seed companies represents a triumph of seed preservation, restoring access to a genuinely rare cultivar that had become difficult to source outside its native region.”