Gold Coin
90d to harvest
Sweet, golden bulbs with a delicate, honeyed aroma—Gold Coin Cipollini onions form perfectly round “coin” shapes that feel satiny in the hand and roast up tenderly with a mellow depth. The flesh is crisp yet yielding, with a gentle bite that shines in fresh slices and shines again when caramelized for rich, glossy sauces. Grow Gold Coin for a harvest that’s as beautiful on the counter as it is inspiring in the garden at 90 days.
Crop Dates
Growing note: Zone 1b has only 61 frost-free days — shorter than this crop's 90-day maturity. Outdoor planting is not viable; use protected cultivation.
| Milestone | Date |
|---|---|
| Last Frost | Jun 1st |
| Growing Approach | Protected Environment Only |
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 |
Recommended Companions
Frequently Asked Questions
What pest or disease commonly affects Allium cepa (gold coin cipollini onions), and what should I do?
Watch for onion thrips and downy mildew, which often show up as silvery streaking on leaves or fuzzy gray/purple growth and yellowing. Remove any badly infected foliage, avoid overhead watering, and space plants so leaves dry quickly after rain; for thrips, rinse leaves with a strong water jet and use insecticidal soap when thrips are actively feeding. If downy mildew persists, apply an appropriate labeled fungicide and keep the bed free of volunteer onion-family plants that can harbor disease.
How can I tell when gold coin cipollini onions (Allium cepa) are ready to harvest?
Harvest when about half the leaves have fallen over and the remaining leaves are drying, typically around 90 days. Stop watering once leaves start collapsing so skins can dry and toughen; lift bulbs gently to avoid bruising and cure them in a dry, airy place out of direct sun for 1–2 weeks. Onions are ready for storage when outer skins are papery and necks feel dry.