Alliacées • Allium cepa

Saint Turjan Onion - Organic

"A traditional onion, discreet but faithful to the nourishing vegetable garden."

$4.49

Number of seeds 150 seeds

Born on the sandy soils of the Île d'Oléron, the Saint Turjan is an ancient and precious onion variety, also known as the "rose of the sands." This evocative name perfectly illustrates its maritime origins and its delicate pinkish-purple skin, which captures the light like a pebble polished by time. Inherited from generations of Breton market gardeners and passed on today thanks to the Kaol Kozh Association, this heritage bulb embodies a living link between the practices of the past and the garden of today.

In the garden, the Saint Turjan embodies the unwavering consistency of a reliable plant. Its growth is steady, its upright foliage signals peaceful maturity, and its fleshy bulbs form readily in light, deep, well-drained soil. It particularly appreciates sunny spots and sandy soils, where it fully develops its potential. Resilient, adaptable, and hardy, it is a dependable companion for gardeners seeking to ground their practices in respectful and deeply rooted cultivation.

Versatile, it is equally suited to growing in bunches for summer harvests and to extended winter storage. Its thin, dry skin ensures excellent preservation after harvest. Cultivating it means contributing to the preservation of a threatened culinary heritage and reviving a variety that combines beauty, memory, and taste.

Growing climate: Warm season (cultivation in a temperate climate with sunny summers)
Sowing difficulty level: Medium
Care required: Regular
Growth: Summer growth

Annotation: Sensitive to waterlogged soils; requires good rotation to limit allium diseases.

The Saint Turjan is particularly prized for its sweet, melting flesh, which develops a fragrant flavor whether raw or cooked. Sliced thinly in a fresh salad or slowly caramelized in a pan, it transforms simple dishes into flavorful creations. Its delicate taste makes it popular in both regional recipes and creative cuisine.

Once grown in bunches for markets, it was also well-suited to long-term storage thanks to its tough skin and natural firmness. Cultivating it today honors an ancient tradition while allowing us to enjoy a vegetable that is both refined and affordable.