Seed Swaps

Onion 'Yellow of Parma'

Allium cepa var. cepa

  • 31 plantings
  • 0 available for swap
  • 1 wanted
  • 25 stashed

Yellow of Parma is a popular variety of Onion, which belongs to the Allium genus (Allium cepa var. cepa 'Yellow of Parma'). Yellow of Parma is a heirloom variety.

Good storage onion, golden colored.

Yellow of Parma grows as a Perennial and is a Vegetable. Being a Perennial, it tends to grow best over several years (approx 3 years and greater). Yellow of Parma is known for growing to a height of approximately 45.0 cm (that's 1.46 feet in imperial). This variety tends to bloom in mid summer.

Italy is believed to be where Yellow of Parma originates from.

As Yellow of Parma Onion is a low maintanence plant, it is great for beginner gardeners and those that like gardens that don't need much overseeing.

This variety plant info is provided by the myfolia gardener's wiki. All details about Yellow of Parma have been kindly provided by our members.

How to grow Yellow of Parma

  • Full Sun

  • Medium

A full sun position will ensure your plant thrives and remember to water moderately. Keep in mind when planting that Yellow of Parma is thought of as very hardy, so this plant will tend to survive through freezing conditions. Use USDA Hardiness Zone 3 - 10 as your guideline for the appropriate climate for this plant. Ensure your soil is loamy, clay and sandy and has a ph of between 6.0 and 7.0 as Onion is a weakly acidic soil to neutral soil loving plant.

Growing Yellow of Parma from seed

Try to aim for a seed spacing of at least 1.95 inches (5.0 cm) and sow at a depth of around 0.98 inches (2.5 cm). Soil temperature should be kept higher than 13°C / 55°F to ensure good germination.

By our calculations, you should look at sowing Yellow of Parma about 28 days before your last frost date.

Transplanting Yellow of Parma

Ensure that temperatures are mild and all chance of frost has passed before planting out, as Yellow of Parma is a very hardy plant.

Harvesting Yellow of Parma

This variety tends to be ready for harvesting by early autumn.