It is said that on a global scale, more onions are consumed than any other vegetable.
Few kitchen gardens would be complete without a good summer harvest of this popular and, many would argue, indispensable bulb.
The secrets to a successful crop are preparing the ground well in advance, making sure the plants get plenty of sun, and watering them well early in the season.
Spring-sown (main crop) onions are the most commonly grown, but add to them some salad (spring) onions and the earlier cropping Japanese (winter) varieties and you can produce them virtually all-year round.
Jamie Oliver might know his Cavalo Nero from his cauliflower, but do you?
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