タマネギ 'オーストラリアンブラウン'

The thick brown skin on these onions is no joke — I’ve had them in my pantry for four months and they’re still firm and fresh. Exactly what I needed for long-term storage.

Planted these in early spring and the thick brown skin really held up through a humid summer. Harvested in late fall and they’re still firm and fresh in the cellar.

After two seasons of storing, these onions are still firm and haven't sprouted—that thick brown skin really does its job. I'm already ordering another packet for next year's patch.