What types of onions are, their characteristics, and which variety is best suited for long-term storage

Onions are a common vegetable crop for farming and vegetable gardens. Productivity depends on the selection of a suitable species and variety, planting season, climatic conditions and compliance with agricultural standards. We will talk about this and many other things later.

What is a bow

Onions are a genus of biennial and perennial plants of the Amaryllis family.... All species are herbaceous, have a sharp, specific odor. In cooking, both the stems and the bulbs themselves are used.

Among the species there are also those that grown for greens:

• speed (chives);
• leek;
• slime (drooping onion);
• batun;
• shallot.

Varieties and hybrids suitable for long-term storage are valued for keeping quality, medium and large bulbs, their taste. Consumers love vegetables that are sweet and tear-free when peeled and chopped:

• Red Baron;
• Globo;
• Comet F1;
• Exibition.

Origin and development

People began to cultivate onions 4-5 thousand years BC on the territory of Asian countries: modern Afghanistan and Iran. Onions became the first cultivated plant.

The vegetable was consumed in ancient India, Greece and Egypt. There, the plant was also credited with magical significance: it was believed that it gives strength and courage.

In Western Europe, the vegetable appeared in the 5th-6th centuries AD. e. In Russia later - in the XII-XIII centuries.

Due to the cold resistance of the culture, it is grown both in subtropical climates and in northern latitudes.... Onions grow and develop at temperatures of + 3 ... + 5 ° C.

Chemical composition

Onions contain a lot of substances useful for humans.... Sugars are represented by glucose, sucrose, fructose and maltose. The vegetable contains 10-11% of them. This means that in terms of the amount of sugars, a spicy vegetable is not inferior to a sweet pear.

Plant contains citric and malic acids, inulin polysaccharide, fats, phytoncides, an essential oil with disulfide, which provides the characteristic pungent odor.

Vitamins in vegetables:

• thiamine (B1);
• riboflavin (B2);
• pantothenic acid (B5);
• pyridoxine (B6);
• folic acid (B9);
• ascorbic acid (C);
• tocopherol (E);
• biotin (H);
• nicotinic acid (PP).

Trace elements:

• iron;
• rubidium;
• aluminum;
• copper;
• iodine;
• zinc;
• chromium;
• boron;
• fluorine;
• manganese;
• cobalt.

Macronutrients:

• calcium;
• potassium;
• sodium;
• magnesium;
• sulfur;
• phosphorus;
• chlorine.

The vegetable activates the processes of hematopoiesis, normalizes water-salt metabolism in the body, lowers blood sugar.

Varieties

What types and varieties of onions are there? They differ in shape, color, taste, ripening period and shelf life... The genus Onion unites more than 900 species of plants, among which there are decorative, edible and wild ones.

Onion

Onions are a perennial plant with a fleshy round or slightly flattened bulb (turnip). Depending on the variety, the colors of dry scales and pulp differ (there are white, yellow, purple shades).

The culture gives a marketable turnip in the second year after sowing nigella... In the first year, a small set grows, which is planted to obtain large, select onions.

In the northern regions of Russia, the duration of vegetable cultivation is delayed up to three years: due to the harsh climate, the crop does not have time to ripen to a presentation in two years.

Popular varieties of onions (with description):

1. Timiryazevsky - was introduced back in 1968, suitable for cold regions. Early maturing (ripens in 77–82 days). Average yield, 2–3.2 kg / m²... The average weight of a vegetable is 50–70 g. The taste is spicy.
2. Myachkovsky (photo on the right) - early maturing, gives flat semi-sharp bulbs weighing up to 70 g. Suitable for storage. Marketable yield - 197-315 kg / ha. Recommended for the North-West, Central, Volgo-Vyatka, Middle and Lower Volga, Ural regions.
3. Karatalsky - early ripening, suitable for the Central Black Earth, North Caucasus and Lower Volga regions. The mass of the vegetable is 50–120 g. The taste of the pulp is semi-sharp. The variety has good keeping quality.

Green

Young tubular shoots of onions and other types of onions are called green.... There are varieties with small turnips that are grown for the sake of greenery, which is used almost throughout the spring, summer and early fall.

Slime

Drooping perennial onion, appears in early spring, grows to lush bushes... It has wide long stems similar to iris stems.

By the way. The plant is very fragrant, it is used in salads and for decorating dishes.

Propagated by seedlings, division and seeds.

Varieties:

1. Green (pictured) - Siberian selection, not afraid of cold weather, does not suffer from white rot, peronosporosis, penicillosis, rust. In one place it grows up to six years. The taste is mild, the leaves are tender juicy, they get 4-6 kg / m2 for one cut².
2. Waltz - suitable for growing throughout Russia, frost-resistant. Early maturing: delicate spiral leaves are harvested after 28–30 days. The taste is weakly sharp, delicate. After 2 years, 4.2 kg / m are obtained².
3. Charm - suitable for all regions, cold resistant. Mid-season: leaves reach technical maturity in 37–40 days. The taste of greens is weak. 100 g of leaves contain 64.25 mg of vitamin C. 1.7 kg / m are obtained for one cut.², in a few - up to 4 kg / m² with long-term cultivation.

Shallot

Popularly known as "kushchevka". Perennial, leaves ripen after 30 days... It is perfectly stored, unpretentious, with proper care it gives a rich harvest. Forms up to 12 bulbs.

Shallot has a delicate taste... Like onions, it is sweet, spicy and semi-sharp. It is also called the bow of the aristocrats, since earlier the species was available only to wealthy people. The plant grows quickly, develops, pleases with delicious arrows from early spring.

Varieties:

1. Albik (pictured) - mid-season, suitable for winter planting. The bulbs are round, in the nest there are up to 11. The taste is semi-sharp. Turnip yield - 1.7 kg / m²... Suitable for all regions.
2. Belozerets-94 - early (76–85 days pass before the leaves turn yellow). Productivity - 1.2-1.4 kg / m²... Juicy purple scales, pungent taste. Zoned for the North Caucasian area.
3. Guarantee - mid-season, suitable for all regions. The harvested crop is stored for six months. The taste of the white pulp is semi-sharp. Turnips receive up to 1.7 kg / m².

Batun

The tramp barely forms bulbs, all the strength of the plant goes into the stems up to 1 m tall... Appears early, not afraid of frost. If the seedlings are covered with a film immediately after the snow melts, the first cut of the stems is carried out already in April.

Feathers are eaten fresh, salted or frozen... During processing, it does not lose its useful qualities.

Interesting. Vitamin C in this form contains 2 times more than in onion feathers.

Varieties:

1. April (photo on the right) - early: 102-142 days pass from full sprouting to feather dying off. Resistant to diseases and pests, suitable for all regions. The leaves are tender, juicy, semi-sharp to taste. Productivity - 100-181 kg / ha.
2. Baron - winter-hardy mid-season variety: leaves reach technical maturity in 35 days. The taste is weak. Marketable yield in the second year of cultivation - 9.3 kg / m².
3. Baia Verde - mid-season, disease resistant. Semi-sharp leaves, yield - 4.2 kg / m²... Grown all over Russia.

Leek

Leek, or pearl onion, also called "royal"... The plant can withstand frosts down to -7 ° C. It tastes delicate, sweetish, with a slight garlic tinge.

They use young greens and a white leg for food.... The plant is suitable for canning.

Reference. Unlike other vegetables, when stored in leeks, the amount of vitamin C in the white part increases by more than 1.5 times.

Varieties:

1. Columbus - Dutch early ripening variety with a pleasant mild taste. Greens are used fresh, added to various dishes, and canned. Productivity - 3.1 kg / m²... Columbus is not picky about the climate.
2. Vesta (pictured) - a variety of domestic selection. Plant height - 100–140 cm, white part length - up to 50 cm. Productivity - 5.7 kg / m²... The taste is excellent.
3. Elephant's trunk - mid-season, suitable for long-term storage. The taste of greens is sweet-tart. Weight - 150 g, yield - 4.3 kg / m².

Long form

Elongated onions are grown for turnips and greens... Many summer residents specifically choose this shape of vegetables, because flat and round turnips are inconvenient to cut.

Such turnips produce onions and shallots.

Popular varieties:

1. Bamberger - medium early Dutch variety, high-yielding, sweet in taste, but with a pungent smell. Stored for a long time, does not germinate and does not deteriorate. Unpretentious in care, resistant to pests and diseases. The bulbs are small, 60–80 g each.
2. Oval (photo on the right) - medium late: 130 days pass before the feather lays down. Full-fledged turnips are formed in 1 season. The mass of vegetables is 150-200 g. The taste is semi-sharp.
3. Sturon - medium late onions, disease resistant. Suitable for storage. The weight of vegetables is 80–100 g, the taste and smell are spicy. The yield is high, 230–350 kg / ha. Recommended for the Central and West Siberian regions.
4. Shaman - mid-season variety, unpretentious in care. A turnip is obtained from seeds in a year, from seedlings - after 2. The mass of vegetables is 50–90 g, the taste is semi-sharp. Productivity - 130-280 kg / ha.

Sevok

Sevk is called small bulbs obtained from seeds.... They are used as planting material for growing large and medium marketable turnip.

Small sets do not exceed 50 g in weight, medium - 100 g, large ones weigh more than 100 g.

Popular varieties:

1. Hercules (see photo) - early maturing variety of Dutch selection, ripens in 75–80 days. Suitable for storage. The taste of vegetables is spicy. Marketable yield for the second year is 230–500 c / ha. Recommended for Central Region, drought resistant.
2. globe - mid-season, grown from seedlings in a biennial culture. The mass of vegetables is 70–90 g, the taste is semi-sharp. Suitable for storage, resistant to fungal diseases. Marketable yield - 170-420 kg / ha.
3. Alvina - mid-season variety. The bulbs are flat, reddish, with a purple tint. Medium-sharp taste. Maturation - up to 100%, keeping quality - 6-7 months.

Which variety is healthier for the body

The benefits of onions for humans are enormous., but it cannot be argued that red is more useful than white, or vice versa. It all depends on the health problem or prevention goals.

Any variety of culture has a powerful antimicrobial effect due to the presence of phytoncides. Purple and red vegetables are more active in the fight against pathogenic microflora, since, in addition to phytoncides, they contain cyanidin.

If a person's task is to stop the harmful activity of microorganisms, then white onions will suffice, but if it is also required to strengthen the circulatory system, then a red or purple vegetable will help.

The plant has anthelmintic properties... White turnips are more effective in combating freckles and pigmentation.

To strengthen immunity and replenish vitamins after winter, varieties of green onions are suitable.

Planting and growing different types of onions

There is no fundamental difference in the cultivation of different plant species... The main thing is to observe crop rotation rules: no related crops (other varieties or bulbous) should be the predecessors in the garden. Otherwise, vegetables will start to rot, various diseases will "cling" to the plant.

When planting onions, they monitor the timing and composition of the soil: sowing too early, high soil acidity, deficiency or excess of nitrogen will not allow the plant to develop normally.

The place for culture is chosen sunny, warm - the juiciness of vegetables and greens depends on it.

Important! Loose nutrient soil will protect the plant from rot damage.

The garden is prepared in advance... It is desirable that the predecessors were tomatoes or legumes. Onions grow well after celandine. Experienced gardeners even specially scatter it dried on the ground. The plant disinfects the soil, prevents the spread of diseases and pests.

The acidity of the soil should be neutral. The bed is fertilized with organic matter or mineral compounds.

How and when to plant

Onions are planted in early spring (on a turnip) and in the fall (on the pen).

Planting sevka:

1. Warm up the bulbs if they were stored in a cool place, otherwise you will have to wait a long time for the green arrows.
2. Go through the planting material.
3. Loosen the bed again, remove weeds.
4. Close the sevok to a depth of about 4 cm. The distance between them is 6–10 cm, between the beds - 20–25 cm.

Planting with seeds:

1. Scheme - 13x1.5 cm.
2. The depth is about 2 cm.
3. After sowing, water the beds abundantly.
4. Cover the top with plastic wrap to create a greenhouse effect.

Growing technology and care

To protect plants from rotting and diseasesregularly remove weeds and loosen the soil. On average, 1-2 times a week.

For the juiciness of the turnip and green stem the culture is watered once a week. In hot summer - 2-3 times. With long rains, irrigation is temporarily stopped. Some varieties of onions are drought-resistant and do not need additional moisture.

So that the onions quickly go into greens, it is fed with 1 tbsp. mullein, 15 g of urea, diluted in one bucket of water.

Reference. From the fungus, the culture is treated with a solution of copper sulfate. They do this when the stem reaches 15 cm. Some gardeners add crushed laundry soap to the solution.

Which varieties to choose depending on the time and region of planting

Despite the unpretentiousness and frost resistance of the plant, it is advisable to choose those varieties and hybrids that are suitable for a particular region... See the table for details.

It is better to plant varieties before winter Arzamas, Danilovsky 301, Stuttgarter Riesen, Strigunovsky, Goldfish, Chalcedony.

For spring sowing in the middle lane fit Sturon, Centurion and Hercules.

Long-term storage varieties

The best keeping quality is for onions with a golden color of dry scales... Such vegetables have a bitter taste, a pungent smell, but they are stored almost until the new harvest due to the thickness and number of outer scales. Sweet varieties have few scales, they are too thin, so the keeping quality of the crop is low.

Important! According to summer residents, sweet colored onions (red, purple) quickly lose their presentation and taste.

How to store correctly

Fully ripe dry specimens are selected for storage., if necessary, they are dried several times.

The wintering room must be dry and cool (temperature - 0 ° C). Some species thrive well at -3 ° C, and some - at + 18 ° C. It is not recommended to put baskets with crops on the balcony: the vegetable does not withstand temperature changes.

They keep the harvest in a "breathing" container in winter: boxes, baskets, mesh bags. Some housewives, observing tradition, knit the bulbs into wreaths and weave them into "braids".

Conclusion

When growing this crop, attention is paid to the description of a specific onion variety, its keeping quality, presentation and taste, regions for which it is recommended. Although this plant is unpretentious to maintain and resistant to adverse weather conditions, it is important to follow standard agronomic standards to obtain a rich harvest.