Cipollini

Family: Amaryllidaceae Vegetable

Planting Schedule

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Sweet, mellow Cipollini onions arrive with a glossy, caramel-kissed skin and a tender, juicy bite that feels almost buttery in the mouth.

At maturity, the bulbs form neat, slightly flattened globes with crisp outer layers that peel away to reveal pale, delicately layered flesh—ideal for showcasing their natural sweetness. Grow Cipollini for roasting-style caramelization, skillet browning, and elegant pickling where their mild flavor shines in every slice.

Light: Full SunMaturity: 100 DaysHabit: Bulbing

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Cipollini Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Protected Environment Only
Zone 2b	Direct Sow	May 15th	Aug 23rd – Aug 25th
Zone 3a	Direct Sow	May 15th	Aug 23rd – Sep 1st
Zone 3b	Direct Sow	May 19th	Aug 27th – Sep 21st
Zone 4a	Direct Sow	May 15th	Aug 23rd – Sep 24th
Zone 4b	Direct Sow	May 13th	Aug 21st – Sep 27th
Zone 5a	Direct Sow	May 8th	Aug 16th – Sep 30th
Zone 5b	Direct Sow	May 4th	Aug 12th – Oct 5th
Zone 6a	Direct Sow	May 1st	Aug 9th – Oct 10th
Zone 6b	Direct Sow	Apr 25th	Aug 3rd – Oct 16th
Zone 7a	Direct Sow	Apr 20th	Jul 29th – Oct 20th
Zone 7b	Direct Sow	Apr 10th	Jul 19th – Oct 28th
Zone 8a	Direct Sow	Apr 1st	Jul 10th – Nov 5th
Zone 8b	Direct Sow	Mar 23rd	Jul 1st – Nov 12th
Zone 9a	Direct Sow	Mar 6th	Jun 14th – Nov 26th
Zone 9b	Direct Sow	Feb 9th	May 20th – Dec 9th
Zone 10a	—	Oct 1st	Jan 9th – Feb 28th
Zone 10b	—	Oct 1st	Jan 9th – Feb 28th
Zone 11a	—	Oct 1st	Jan 9th – Feb 28th
Zone 11b	—	Oct 1st	Jan 9th – Feb 28th
Zone 12a	—	Oct 1st	Jan 9th – Feb 28th
Zone 12b	—	Oct 1st	Jan 9th – Feb 28th
Zone 13a	—	Oct 1st	Jan 9th – Feb 28th
Zone 13b	—	Oct 1st	Jan 9th – Feb 28th

Crop Details

Trait	Value
Days to Maturity	100
Sun Requirements	Full Sun
Growth Habit	Bulbing
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	7

Culinary Notes

Chef's Note

Cipollini are the mild onion you keep around when you want caramelization without the punch-in-the-face harshness. Their tender, layered flesh turns silky fast in a hot pan or oven, making them perfect for jammy roasting and refined pickles.

Best Uses

roast whole or in thick half-moons until jammy and deeply browned
quick skillet browning for glossy, caramel-kissed slices
elegant quick-pickling (thin rounds) where mildness stays clean
thinly sliced raw for salads when you want sweetness, not sharpness

Flavor Profile

sweet, mellow onion sweetness tender and juicy with a gentle bite glossy, thin-skin caramel-ready edges soft, delicately layered texture when cooked

Kitchen Pairings

balsamic vinegar fresh thyme butter or crème fraîche honey white wine gruyère

Frequently Asked Questions

What pest or disease most commonly affects Solanum tuberosum (cipollini-style potatoes), and what should I do early?

Early and mid-season, potato blight and leaf spot are common—look for brown/black leaf lesions that expand quickly and may show grayish growth in humid weather. Remove and destroy infected foliage as soon as you spot spots, keep plants spaced for airflow, and avoid wetting leaves when watering. If blight is spreading locally or you see lesions enlarging within days, use a labeled potato fungicide as directed and repeat on the interval on the label.

How often should I water Solanum tuberosum during the main tuber-growing phase?

During active tuber formation (roughly weeks 6–10), keep soil evenly moist but not soggy—aim for about 1–2 inches of water per week depending on heat and rainfall. Water deeply when the top 1 inch of soil starts to dry, and avoid frequent light sprinkling that keeps the surface wet. Consistent moisture supports uniform cipollini-sized tubers; irregular watering can encourage misshapen or cracked growth.

How can I tell when cipollini potatoes (Solanum tuberosum) are ready to harvest?

Harvest when the plants die back and the skins have toughened—gently rub a tuber; if the skin resists peeling, it’s ready. Typically this is around 90–110 days from planting, with cipollini-style types often harvested near maturity for firm, storage-ready skins. Harvest on a dry day, and let tubers cure in a cool, airy place for about 7–10 days before storing.