Borettana

Family: Amaryllidaceae Vegetable

Sweetly aromatic and beautifully mild, Borettana cipollini onions bring a tender, honeyed flavor with a delicate crunch that softens into silky sweetness when gently heated.

Their petite, flattened globes are wrapped in burnished, papery skins—golden to russet—then reveal pale, juicy layers with a fine, satiny bite. Grow Borettana for standout whole-bulb roasting, elegant fresh slicing, and showy pickling that preserves their naturally balanced sweetness.

Light: Full SunMaturity: 90 DaysHabit: Bulbing

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 18th
Harvest Begins	Jul 17th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Bulbing
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	40
Min Night Temp (°F)	28
Harden Off (days)	7

Culinary Notes

Chef's Note

Borettana cipollini onions are built for finesse: their mild, honeyed sweetness holds its character whether they’re eaten raw for crunch or melted down to silky layers under gentle heat. They’re especially rewarding when you roast them whole—no harsh bite, just burnished edges and syrupy centers.

Best Uses

whole-bulb roasting until deeply caramel-sweet and jammy
thin slicing for raw applications where they stay crisp
quick pickling for clean, balanced tang without heavy onion heat
sautéing low and slow to a pale, glossy sweetness

Flavor Profile

sweetly aromatic mildness tender crunch that turns silky when heated honeyed, gently pungent allium bite juicy, satiny layers

Kitchen Pairings

balsamic vinegar thyme butter aged cheese olive oil chicken or pork

Frequently Asked Questions

What’s the most common disease problem for Allium cepa (Borettana) and how do I manage it?

Onions (Allium cepa) are especially prone to downy mildew and purple blotch, which show up as gray/purple lesions on leaves under cool, damp conditions. Improve airflow by spacing plants properly, water at the soil line in the morning, and remove badly affected leaves early. If infections keep spreading, use a labeled fungicide that targets downy mildew/purple blotch for edible onions and follow the label reapplication schedule.

How often should I water Borettana onions during the main growing phase?

During active leaf and bulb growth, keep soil consistently evenly moist but not soggy—aim for about 1 inch (2.5 cm) of water per week, adjusted for heat and rainfall. Check moisture by feel 1–2 inches (2.5–5 cm) down: water when it’s starting to dry there, then water thoroughly to that depth. Stop regular watering when bulbs begin to swell and the tops start to tip, so the necks dry and bulbs cure well.

How can I tell when Borettana onions are ready to harvest?

Harvest when about 50–75% of the tops have fallen over and the necks are drying, typically around 90 days for Borettana. Bulbs should feel firm and fully formed at the soil surface, with dry papery skins. Lift gently with a fork, then cure in a warm, airy spot out of direct sun until outer skins are papery and necks are tight.