Cipollini

Family: Amaryllidaceae Vegetable

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

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 25th
Harvest Begins	Aug 3rd
Harvest Ends	Oct 16th

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.