Useful properties of onion "Leek", methods of its cultivation and varieties of varieties

Leeks are not very popular with Russian gardeners. Perhaps the reason for this is the long growing season, up to 200 days, or the belief that the main component in the onion is the bulb, and not the stem, like in leeks. However, in many countries of the world, not onions, but leeks, have become the leader among the greens on the table. For example, it is used in the famous French onion soup.

Description of the species, origin and development

Outwardly, the leek differs from many of its "brethren": in the first year of life, its leaves and a thick white stem are actively growing. It is he who is a valuable part of the plants of this species of the onion family.

Asia is considered the homeland of leeks; in the wild, the plant was brought there from the Mediterranean, where it was known 4 thousand years ago. Since then, leeks have been cultivated everywhere, including in all areas of vegetable growing in Russia.

Leek varieties

Leeks have dozens of varieties, which differ in terms of ripening - early, middle and late.

Attention! Winter varieties with a growing season of 180-200 days are not suitable for growing in northern latitudes, they will not have enough time to ripen.

Early

They are considered the most productive, ripen quickly, already at the end of summer. A characteristic feature is a thin stem with a clarified part of 30-45 cm. It ripens 90-140 days after germination. Average weight 300 g.

The varieties that ripen in summer include:

1. Columbus... A Dutch variety, resistant to stress, tolerates temperature changes and cold. Harvestable, early maturing. From germination to harvest - 85 days. The plant is powerful, the volume of cut greenery reaches 400 g. Leaves with a waxy bloom, flat, can reach a height of 80 cm. Columbus leeks are stored for a long time without losing their taste and marketability. Recommended for universal use. When growing, it does not need multiple hilling to bleach the productive part.
2. Vesta... Domestic variety. Ripens after 120 days after sowing... Productivity is about 6 kg per m², plant length 100-140 cm, weight 270-300 g. Versatile in use, resistant to diseases. Needs hilling. In regions with a cool climate, it is advised to grow seedlings.
3. Winner... The plant is of medium height, leaves with a weak waxy bloom, the length of the bleached part is 20-25 cm, the weight of edible greens is 200-230 g. The harvest has to wait about 135 days. Has a delicate, semi-sharp taste. Frost resistant, suitable for cultivation in northern areas.

Medium ripening

Ripen in autumn, the duration of their "life" is 150-160 days. They have larger dark leaves that are densely located on the false stem. Mature plants can withstand temperatures as low as -15 ° C. Shelf life - no more than 2.5 months.

Of these varieties, the following are especially distinguished:

1. Casimir. Bred by Russian specialists, recommended for use throughout Russia. The variety is appreciated for the high quality of the bleached part of the plant. The shoots are tall, the leaves are located almost vertically, have a dark green color. Demanding on moisture, loves feeding. The period from full emergence to cleaning is approximately 180 days. About 4 kg of product per 1 m². It is preferable to grow seedlings.
2. Elephant's trunk... It has a long, massive stem, thanks to which it got its name. Possesses high consumer qualities and sweetish taste. The height of the plant is 60-70 cm, the weight of the productive part is 150-200 g, 4-4.5 kg of product is harvested from 1 m². The variety ripens in 140-150 days. Not afraid of frost, resistant to major diseases. It can be stored for 2-3 months.
3. Elephant. It features a record length of 1.5 m and a high quality bleached part. The weight suitable for food exceeds 300 g. Harvesting is possible in 135-145 days. Grown with seedlings, hilling is required.

Late ripening

They ripen for more than 6 months, therefore they are also called winter varieties. They have dark, densely located leaves on the stem with a gray waxy bloom, are characterized by a short stalk and slow development. Cold hardy, harvesting in the southern regions takes place from November to April.

These varieties include:

1. Alligator. High productivity, weight up to 300 g, resistant to diseases, good keeping quality. The taste is delicate with a light garlic aroma. Ripening period - 200 days.
2. Karantansky. Bred in the USSR, has excellent characteristics: weight 250-325 g, 175 days before ripening, yield - 2.5 kg per m², mild taste, pleasant. The Karantansky leek is ready to harvest in 200 days. In cold regions, they are grown exclusively with seedlings.
3. Bandit. The variety is valuable for its resistance to unfavorable climates. The leaves are dark green in color with a bluish tint. Collected at the end of October, in the south the Bandit's wintering in the garden is practiced, followed by collection in the first spring months. The yield is 3-4 kg per m².
4. Autumn giant. Dutch variety of impressive size with a thick white stem. Ripening is extended for 1.5 months. With proper storage, it can delight with its greens all winter.

Chemical composition, trace elements, vitamins and beneficial properties

Leeks have a unique property: during storage in the bleached part of the plant, the level of ascorbic acid almost doubles. And the high content of magnesium, iron, sulfur, phosphorus, potassium and calcium makes leek the most valuable product on our table. Essential oil, niacin, thiamine and carotene give the onion healing properties.

Ripening period and yield

Early ripening varieties will be ready in 90-140 days, mid-ripening or autumn varieties can be harvested 150-160 days after germination, and the harvest of winter varieties will begin after 180-200 days.

The yield of leeks differs depending on the variety. The average weight of the product is 16-20 tons per hectare of land. Climatic conditions and quality of care when growing leeks directly affect the volume, presentation and keeping quality of the crop.

Disease resistance

Leeks are more resistant to the main diseases of the genus Onions than onions. In particular, there is a relative resistance to peronosporosis.

Characteristics of the bulb, description of the appearance, taste

The leek is prized for its long white onion, which is also called a false stem, or "leg" - it is much more fragrant than onions. Sweet and spicy, delicate and delicate flavor is ideal as a seasoning for soups, salads, vegetable and meat stews, and many other dishes.

Leek seeds after sprouting for two months look like freshly sprouted tiny sprouts. But after a few months, the plant is striking in its size: the height reaches 1.5 m, the false stem can weigh 400 g.

The leaves resemble those of garlic, the root system is well developed, but much inferior to the volume of the aerial part of the onion.

Reference. The "leg" for each variety has its own size. In order to increase it artificially, the base of the stem is not allowed to turn green; for this, the onion is spud.

For which regions it is best suited and what is the exacting climate

For central Russia, according to the results of variety tests, the following varieties are suitable: Elephant, Vesta, Kazimir, Columbus, Karantansky.

Leek varieties for Siberia and other cold regions: Vesta, Columbus, Pobeditel.

But the southern regions can use the entire varietal line of leeks.

The best taste characteristics are achieved in regions with mild and humid climates. The seeds germinate at about 3-4 ° C, but enter the growth phase at a minimum temperature of 15-20 ° C, although the leek can withstand frosts down to -15 ° C.

Along with high demands on light, this plant shows sensitivity to lack of water and needs frequent watering.

Main advantages and disadvantages

Benefits:

• cold-resistant;
• resistant to disease;
• low-calorie;
• a source of iron, calcium, magnesium, B vitamins, as well as PP and E.

Disadvantages:

• after consumption, like garlic, it gives a specific odor from the mouth;
• may cause flatulence;
• harmful to people with stomach ulcers or inflammation.

What is the difference from other varieties:

• suitable for food at different stages of development;
• grows leaves until late autumn;
• during storage, the content of ascorbic acid increases.

Useful properties for the human body

Regular use eating leeks contributes to the treatment and prevention of such diseases and states:

• atherosclerosis;
• avitaminosis;
• cardiovascular diseases;
• rheumatism;
• gout;
• nervous exhaustion;
• sleep disturbance;
• diseases of the biliary tract;
• decrease in hemoglobin;
• memory impairment;
• metabolic disorders.

Recommended by nutritionists, as 100 g of onion contains only 35 kcal. It is actively used in cosmetology as masks, peeling, hair growth stimulant and dandruff reliever. Strengthens the nail plate, heals sunburn and calluses.

Features of planting and growing

There are two ways to grow leeks:

• in regions with a long summer, you can use seeds or seedlings;
• in colder regions, only seedlings are suitable.

Preparing for landing

Before planting, the seeds are dipped in hot water, then immediately in cold water, then kept in wet gauze for several days until germination.

Reference. Leek seeds are stored in a warm dry place for up to 3 years without losing their qualities.

Ground requirements

To begin with, prepare the soil: its fertilization and moisture is the key to a good leek harvest. The choice of the landing site is also important. Onions are planted in light loamy areas where cabbage, peas or other legumes grew in the previous year.

Attention! It is strictly forbidden to plant leeks in the garden where onions have grown before - this can cause rotting of the stem.

Timing, scheme and landing rules

At the end of February, they are sown in pots for growing seedlings, in mid-April, seeds are planted in greenhouses, and at the end of April - under a film in the garden. The seeds are arranged in rows, while the distance between them is 5 cm.The seeds are placed at a depth of no more than 1 cm.

Growing features

Before sprouting, the air temperature should be around 23 ° C, then not exceed 17 ° C for about a week, after and throughout the growing season, the optimum temperature for seedlings is 21 ° C. A high temperature during the period of growing seedlings will lead to the early formation of a flower arrow, which is unacceptable.

The nuances of care and the watering regime

Seeds are sown as rarely as possible to prevent picking. Her leek seedlings do not tolerate well and are delayed for a long time in development.

It is advised to prune the onion leaves twice a month, leaving 10 cm, this will improve the growth of the root system and contribute to the thickening of the stem.

Regular and abundant watering is the basis for the full development of leeks... During dry periods, watering is necessary every evening. The land should be moist, without flooding.

Loosening the soil and weeding

You need to loosen and huddle the plant every week, adding fresh soil to the stem. Weeding is done as needed, at least three times a month.

Top dressing

Some gardeners choose not to feed the leek at all. However, if you want to get a high-quality harvest, feed the plants once a month, alternating organic fertilizers with mineral fertilizers.

Of the mineral root dressings, the mixture is considered the best:

• water 5 l;
• potassium 15 g;
• "Superphosphate" 20 g;
• ammonium nitrate 15 g.

Ready-made preparations are also recommended, for example, "Vegeta". It is bred for watering 1 tbsp. l. means in 5 liters of water.

From organic matter for leeks, mullein or bird droppings are advised. Cow dung is diluted in water 1:10, bird droppings - 1:20. Top dressing must be insisted for at least 12 hours.

Important! If the leaves of the leeks become smaller, the tops turn yellow, then the soil has a weak acidity. For better plant growth, you need to optimize it to pH = 5-6.

Disease and pest control

There are a number of pests that are difficult to deal with on the site. Sucking parasites such as aphids, ticks and bulb flies can kill plants either on their own or through viruses and bacteria carried on their paws. For example, mosaic is a virus that carries aphids. It is impossible to fight it; prevention is needed. To do this, use wood ash, dry mustard or ground red pepper: sprinkle them between the rows before loosening.

If pests attacked a large area, use insecticides "Iskra", "Tanrek" or "Alatar" - these drugs successfully fight against aphids, ticks, whitefly and bulbous fly in the garden and vegetable garden. The pyrethroid drug "Vantex" can be a prophylaxis in the fight against the onion fly.

In case of detection of leaf flies on leeks, for protection, the affected areas are sprayed with the preparation "Karate Zeon". To consolidate the effect, the procedure is repeated after two weeks.

Harvesting and storage

In early September, early ripe leek varieties are harvested. Trying not to soil the space between the leaves, dig the onions out of the ground. Trim the roots without touching the leaves - pruning them will lead to rapid drying of the onion.

It is best to store onions in a box with sand in an upright position at a temperature not exceeding + 2… + 3 ° C. In this form, the plant will retain its useful qualities as much as possible and can lie for up to 6 months.

What can be the difficulties in growing

There are no particular difficulties in growing leek, there are some regional features that depend on the climatic conditions of a particular area.

In areas with a cold climate, a good harvest can only be obtained by seedling growing and only from early maturing and some mid-season varieties, such as Columbus or Vesta - and this is with careful care and indoors.

Tips from experienced gardeners

To grow leeks on the site on the first try, use the recommendations of experienced gardeners:

1. If the root of the plant has been damaged during transfer to open ground, trim the leaves. This will direct forces to restore the root.
2. Before transplanting seedlings, the roots can be coated with a mixture of cow dung and clay in equal proportions. The plant will get used to a new place faster and stronger.
3. The deeper the seedling grooves, the longer the edible leek stalk will be.
4. Keep onions fresh and check them regularly. Remove dried, yellowed stems, otherwise you risk losing the entire crop.

Reviews of leek varieties

Professionals and novice gardeners alike approve of many varieties of leeks.Many people try to grow it for the first time and are satisfied with the result:

Elena, Moscow: «The bandit is a great leek, I raised him for three years in a row until the seeds ran out. He is stocky, the leg is not long, as, for example, in Karantansky and Casimir, but plump. This year I bought seeds again, I will grow them again ”.

Angelina, Veliky Novgorod: “Last season I planted leeks by Elephant Trunk. Recommend. The bow turned out to be good, as usual. Today I brought 2 pieces. from the basement to the garage. It is well kept, a green one sticks out in a bucket, sprinkled with sand and sawdust. "

Stepan, Novopolotsk, Belarus: “A lot depends on the type of leek. I grow summer varieties. For example, Columbus, which, according to reviews, usually do not store. And I keep it almost until May. All storage methods require specific conditions; they are not suitable for amateur business. I save up to 90% without much effort. The main thing is that after digging the onions give up excess water, which is responsible for the beginning of rotting. "

Conclusion

Even a novice gardener can grow a unique and healthy leek in any region of Russia. From the varietal variety, each guide will choose what is suitable for its growing conditions and will satisfy the needs and tastes.

Try growing leeks: it is likely that it will take its well-deserved place on your site for a long time.