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Roscoff PDO Onion
Shape and external appearance
Round elongated to round flattened, the Roscoff onion must have a tail measuring at least 5 cm. The external tunics must be dry.
Properties
Caliber
The size should be between 30 and 80 mm in diameter.
Scientific and botanical name
Allium cepa var Keravel (Family Liliaceae)
Herbaceous plant perennial biennial by its single bulb. The leaves are cylindrical and hollow.
Coloring
The external tunic of the bulbs is pink to coppery pink. The internal scales are white with a beautiful pink border.
Origin & Culture
The PDO defines a geographical area of 24 communes around and including Roscoff, where all stages of production must be located. The Roscoff onion must be prepared by hand (cutting the stem to 5 cm and trimming the roots). It must not be dropped more than one meter and cannot be packed in UVC of more than 6 Kg. Roscoff onions may not be sold after May 1 following the year of harvest.
Smell
Raw, it develops a rich and complex bouquet dominated by fruity aromas.
Preparation advice
Consumed raw, the roscoff onion is particularly crunchy and juicy. Cooked, it is softer and more melting, but develops its fruity taste. It is thus very appreciated in sauces, fried or in soups.
Texture
Raw, it develops a rich and complex bouquet dominated by fruity aromas.
Home preservation
It is an onion of guard which is preserved naturally without antigerminative treatment.
Flavor
The AOC onion has fruity and sweet flavors.
The seasonality of the product
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Janvier (1)
Février (2)
Mars (3)
Avril (4)
Août (8)
Septembre (9)
Octobre (10)
Novembre (11)
Décembre (12)
Our recipes based on this product
Packaging available for this product
Sacs, Colis carton, Colis bois, Panière
The seasonality of the product
J
F
M
A
M
J
J
A
S
O
N
D
Janvier (1)
Février (2)
Mars (3)
Avril (4)
Août (8)
Septembre (9)
Octobre (10)
Novembre (11)
Décembre (12)
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Laurent, Ronan and Frédéric Méar
Producers for La Légumière
Laurent, Ronan and Frédéric Méar have been producing vegetables for La Légumière for many years. The cultivation of Breton vegetables no longer holds any secrets for these three brothers.
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