What are the pros? Flavor. Size. Storage.
What are the cons? I never plant enough???
I probably eat this variety every day. No, really! The rich flavor, chopped raw onto beans, tamales, folded into omelets, saut?ed with potatoes, or carrots, cooked into spaghetti sauces, or grilled with steak and mushrooms...that flavor is unique to the Yellow of Parma! I have to practically hide this onion from family and friends if I want to have any until the next crop is ready. So the germination rate is very good, the leaves grow HUGE in the garden in my alkaline and very mineral soil, and the finished bulb is only smaller than an Ailsa Craig. This is the largest storage onion I grow. And the color is so golden amber and shining after curing. Perfect still life portrait subject! I really, really love this onion. This spring I discovered some bulbs left in the onion patch are growing. After twenty degrees below zero cold many weeks this past winter. I am truly amazed. I have grown this onion for 5 years now and will always grow it as long as I can garden, Then my grandchildren can
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