Spring Onion ‘Cipollotti a Mazzo’ Seeds – Bunching Allium fistulosum by Franchi Seeds

A heritage bunching onion grown for its long white stems and fresh green tops rather than bulbs. Forms neat clumps of hollow leaves with a mild, sweet flavour ideal for salads, stir-fries, omelettes and garnishes. Harvested as classic scallion-style spring onions. Sow February–July for harvests from May to late autumn in Ireland. Approx. 1400 seeds per packet, ideal for successional sowing.

🌱 Sowing information
Sow February under cover and March–July outdoors in firm, fine soil or deep containers. Draw 1 cm drills spaced 15–20 cm apart and sow thinly. Keep moist during germination. For bunching stems, sow closer so plants grow as a natural “mazzo” (bunch).
☀️ Light exposure
Prefers full sun but tolerates light partial shade. In Ireland, a sunny open bed, tunnel or bright patio spot gives upright growth and clean white stems.
💧 Water needs
Keep soil evenly moist, especially in free-draining beds or containers. Regular watering prevents toughness or splitting. Avoid waterlogging to reduce rot risk.
🌡️ Germination temperature & time
Germinates at 10–20 °C, usually in 7–21 days. Early sowings benefit from cloches or greenhouse warmth; later sowings can be made directly outdoors.
📏 Plant spacing & final size
Thin to 2–3 cm for slender single stems, or leave closer for bunching onions. Rows 15–20 cm apart are sufficient. Mature plants reach 20–30 cm tall with long white shafts.
🌼 Harvesting notes
Harvest May–November, pulling single stems or lifting whole bunches at pencil thickness. For extended cropping, snip a few leaves from each clump before lifting full bunches later.

Bullet Technical Data
• 🌱 Sowing depth: 1 cm
• 📅 Planting months (Ireland): Feb (under cover)–end July; harvest May–Nov
• ☀️ Light: Full sun to light partial shade
• 🌡️ Germination: 7–21 days at 10–20 °C
• 📏 Plant height: 20–30 cm
• 🪴 Spacing: 2–3 cm in rows 15–20 cm apart; closer for bunching
• ⏳ Days to maturity: 60–90 days
• 🧪 Seeds per packet: approx. 1400

Tips & Tricks for Growing 
Prepare firm, stone-free soil enriched with well‑rotted compost. Sow every 2–3 weeks from early spring to mid-summer for a steady supply. Close sowing produces slim, tender stems ideal for lifting as a “mazzo”; thin slightly for thicker stems.
Avoid fresh manure and rotate away from other alliums. Raised beds or containers help drainage and keep stems clean for neat market-style bunches.

Garden-to-Table Recipe (for 4 people)
Grilled Spring Onions with Olive Oil & Sea Salt
Ingredients (for 4 people)
• 2 generous bunches ‘Cipollotti a Mazzo’, trimmed
• 2 tbsp extra virgin olive oil
• Sea salt & black pepper
• Lemon wedges

Method 
1. Rinse and trim onions; pat dry.
2. Toss with olive oil, salt and pepper.
3. Grill on a hot griddle or barbecue until tender and lightly charred.
4. Serve with a squeeze of lemon.
Serving suggestions & variations
Serve as an Italian-style antipasto or side with grilled meats, fish or roasted vegetables. Variations: balsamic glaze, crumbled feta or goat’s cheese, or chopped into warm potato salad.