A Red Onion Made for Keeping

• RHS Recommended: AGM
• Firm bulbs with deep crimson-red skins
• Distinctive red-ringed flesh
• Strong flavour that's excellent raw or cooked
• Stores through winter and into spring when properly cured

A favourite with UK gardeners for good reason, the firm, rounded bulbs develop deep crimson-red skins with distinctive red rings running through the white flesh. They bring plenty of colour to the vegetable plot and the kitchen, while an RHS Recommended: AGM adds to this variety's tried-and-tested credentials.

The strong flavour gives it plenty of character when eaten raw, particularly in salads, sandwiches and burgers. Cook it and that punchy flavour becomes softer and sweeter, making it equally useful for roasting, sauces and everyday cooking.

It's also an excellent onion to grow for storing. Lift the bulbs once the foliage has naturally died back, then dry them thoroughly before putting them away. Kept somewhere cool, dry and well ventilated, a well-cured crop can see you through winter and into spring – so the onions you lift in summer can still be earning their keep months later.