Onion crops

Onion-Batun

General information: Onion-Batun is a perennial strongly-branching plant native to Central Asia. In the wild it occurs in Siberia and the Far East. Culture has spread widely in China, Japan, Korea, the USA, and Western European countries. In our country, onions are cultivated everywhere, but in small amounts. Externally, the onion-baton differs little from the onion, but has more powerful tubular leaves. The bulb is small, cylindrical, turning into a false stem. In one place it grows well to 4 years. Place it after the cucumber, tomato, potatoes, green crops. For one-year use, the flax is sown in the summer, in June, and is cleaned in the spring of next year, placing in the general garden fruit crop.

Requirements: a frost-resistant plant that can be grown outdoors, even beyond the polar steep. For its growth requires a lot of moisture. Onion-batun is a plant of a long day. A short day helps to strengthen the growth of the leaves, but inhibits the rifling. It grows best on light soils rich in humus. The soil before the sowing is dug to the full bayonet of the shovel, make humus or compost at the rate of 7-10 kg / m2, as well as mineral fertilizers: 30-40 g / m2 of ammonium nitrate and superphosphate and 15 g / m2 potassium salt.

Ingredients: herbs contain a lot of vitamin C( up to 105 mg%).

Cultivation: seeds previously soaked in warm water are sown on ridges. The sowing scheme is 5-6 rows with a row spacing of 18-20 cm. The depth of sowing is 1-2 cm, the seeding rate is 1.5 g / m2.The crops are mulched with humus by a layer of 1 - 1.5 cm, and then compacted somewhat. Seedlings appear after 11-14 days.

Varieties of

Onion-Batun has three subspecies - Chinese, Japanese and Russian. The latter is characterized by high winter hardiness and a high content of ascorbic acid.

In Russia, varieties of Russian subspecies are more common: early ripening peninsula Salad 35 and April ( does not freeze even in snowless winters: the bulb is elongated, reduced, massive, the outer scales are dark yellow, the leaves grow at the end of April and the beginning of May,, tender, juicy, up to 50 cm in height, bright green, do not coarsen for a long time, the mass of one plant is 200-300 g), as well as the late ripening May ( for open ground, does not freeze even in snowless winters at -45 ° CBulb elongated, nonmassive, The outer dry scales are dark brown, the branch is strong, the mass of the plant is 200-340 g. The readiness for harvesting begins May 10-15 and continues until June 5-10).

Care: shoots are watered, weeded, fed with ashes and a solution of full mineral fertilizer, loose row spacing. During the thinning between the plants leave a distance of 2-3 cm. Onion-batn can accumulate nitrates, so you should give up fertilizing it with nitrogen fertilizers. On poor soils, only one feeding of slurry( 1:15) or urea( 6 g / m2) is allowed at an early stage of plant development. Water 3-4 times for 10-20 l / m2.After watering and heavy rains, loosening is necessary.

Harvest: with early sowing and good development, in the first summer you can do 1 -2 harvest, for the second summer - 3-4.After each cut, the plants are watered and fed.

Usage: greens are added as seasoning to various dishes, also prepared fresh vegetable salads with vegetable oil, sour cream, mayonnaise and other spices. Onions are used in folk medicine to reduce blood pressure, improve the elasticity of capillary vessels.

Multi-tier onion

General information: a perennial plant with a characteristic appearance. He comes from Siberia, where he has long been grown in the garden. According to external signs, a multi-tiered onion is similar to a bow-bunting. From the latter differs only in the structure of the flower arrow, in the inflorescence of which instead of seeds bulbs are formed - air bulbs 0.5-3 cm in diameter. From this inflorescence grows the second arrow( tier), but smaller. Over the summer the plant forms 3-4 tiers. Forms in the soil nests of formless dark red and purple bulbs.

Requirements: high-resistant plant. For culture, a temperature of 10-15 ° C( including in greenhouses) is favorable, fertile loamy soils.10-12 kg / m2 of manure or peat compost, 30-35 g / m2 of ammonium nitrate and 15-20 g / m2 of potassium salt are applied for soil treatment. Sour soils are calcareous.

Ingredients: contains vitamins, essential oils, phytoncides, surpassing in their quantity all other types of perennial onions.

Cultivation: as a multi-tiered onion does not form seeds, it is propagated by radical and air bulbs. The latter are more often used, because they take root better and faster.

Plant bulbs immediately, as soon as they are ripe. The best time for planting is August, but you can plant it during September.

On 1 m2 150-180 large bulbs and 40-60 small ones are required. Cultivate onions on ridges 15-20 cm in height and 1 m in width using a 2-line scheme( distance between lines 66- 70 cm) or on a flat surface( row spacing 60-70 cm).In a row, the bulbs are placed 10-15 cm, then, when they start branching, they break through by 20-30 cm. The depth of planting is 2-3 cm.

Varieties

Three varieties of many-tiered onion are common in Russia - Lykov, Odessa Winter 12 and Mushroom 38. The first is resistant to leaf lodging. The air bulbs( from 2 to 8) are oval and elongated-oval in shape with a dark red-violet color of dry scales weighing 1.5 kg. The leaves are light green, on one bulb there are 5-6 of them, the length is 26-45 cm, the width is 1.1-1.8.The air bulbs ripen after 110-115 days. From the mass growth of leaves to harvesting takes 22 days.

Care: watering, fertilizing with weak fertilizer solutions, as well as loosening the soil and weeding the weeds. Since the arrows of the stack of onions are unstable and fall under the weight of air bulbs, stakes are placed on the site and twine is stretched between them( above the middle of the arrows).

Harvesting: the green leaves are cut for the first time in 2 5 days, the second - after another 25-30 days. More than 2 times to cut off the pen is not advisable, because the yield of bulb drops. Air bulbs begin to take off at the end of May - June. Fully bulblets ripen in July-August, simultaneously on all tiers. In this case, they acquire a brown color and are easily separated from the arrows. In the first year, the harvest of air bulbs is 1 - 1.2 kg from 1 m2.The most productive are 2-3-year-old plants. After cleaning and drying, air bulbs are stored in attics and in unheated rooms. Before the onset of frost, the vaults are well ventilated, because with increased humidity they prematurely germinate and are affected by mold.

Usage: a fresh feather goes for the preparation of salads, garnishes, and bulbs are used in the same way as in onions.

Leeks

General information: leeks are a valuable vegetable crop not only in winter, but also in early spring. This is a biennial plant. In the first year, long flat leaves and a false bulb, called a white foot, grow. In the bleached condition, it has a very delicate pulp and a distinctive taste, less acute than the bulbs of other species, and serves as the main edible part of the plant. In length it can reach 50 cm, in thickness - up to 8 cm.

Porey is similar to broad-leaved garlic. Its leaves are flat, linear, pleasantly tastelessly tasteless. Leeks are a winter-hardy culture. With sufficient snow cover, it is good to winter in the open ground. The yield exceeds all types of onions.

Requirements: better able to cool in years with heavy rainfall. Deeply dug, loamy and floodplain soils are well suited for it, well-fertilized. From autumn, 3 kg / m2 of manure or 18-22 g / m2 of urea, 31-42 - superphosphate and 22-30 g / m2 of potassium salt are introduced into the soil.

Ingredients: contains more protein( 1.5-2 %), carbohydrates( 10-12%), carotene, vitamin B than onions. It contains many salts, especially potassium, leaves are rich in ascorbic acid( 35.2 mg%).When storing onion because of the outflow of vitamin C from the leaves, its content rises from 49-50 to 75-85 mg% of the raw material.

Cultivation: grow leeks with seedlings. Seeds are sown in hotbeds 50-60 days before planting. Before sowing, they are soaked in the soil for 2-3 days. The seeding depth is 2 cm. The distance between rows is 4-5 cm. Before emergence, the temperature is maintained at 20-

. The seedlings are planted in grooves with a depth of 0 cm, the surface is leveled and drained, like potatoes

22 ° C.Seedlings appear after 10-15 days;after that, the temperature is reduced in the daytime to 18-20 ° C, at night - up to 10-12 ° C.During the growing period, the seedlings are given two liquid top dressings at the rate of 20 g / m2 of ammonium nitrate and 40 g / m2 of superphosphate. The seedlings ready for planting should have 3-4 true leaves and a 6-8 mm diameter of the false stem. Before sampling, it is watered abundantly, the tops of the leaves are cut off a third. The landing rate is up to 25 plants per 1 m2.

Leaf seedlings are planted in grooves 10 cm deep with 1-row rows or 2-line tapes according to the scheme of 25 x 50 and 30 x 60 cm. In rows, the distance between plants is 15-20 cm. You can plant seedlings 10 cm away, but in this casein July-August, plants are thinned through one.

Varieties

We grow two kinds of leeks - Karantanskiy and Bulgarian.

The Carantan withstands very low temperatures, well hibernates in the ground, covered with straw, tops. Demanding to the fertility of the soil. The plant is 20-30 cm tall and weighs 204-325 g. The bulb is cylindrical, slightly thickened at the end, an edible part up to 25 cm long and up to 6 cm thick.

Care: during the growing season, the plants are hilled( 2-3 times) and feda solution of mullein( 1: 8), bird droppings( 1; 20) or urea - 6 g / m2 with the addition of 2 glasses of ash per 1 bucket of water at a rate per 1 m2 of area. After top dressing, the plants are watered and loosened between the rows. With strong fertilizing, especially in late summer, the frost resistance of plants declines. More than one additional dressing should not be carried out and because the leek possesses the property of accumulating nitrates. Watered in arid times with a weekly rate of 3 to 4 liters / m of the series, for a year - 3-4 watering at 15 - 20 liters / m2.Do not forget about the control of weeds.

Harvest: harvest leeks in early October. The plants are digested, selected from the soil and cut, leaving roots 2 - 3 cm long, the leaves are cut into two thirds. Store onions at a temperature of 1-3 ° C.

Usage: leeks are eaten raw and boiled, widely used for drying.

Doctors recommend using it for gout, rheumatism, obesity, urolithiasis and other diseases. Serves as a dietary product, increases appetite, improves digestion, activity of the gallbladder and liver.

Onion

Basic information: onion is one of the most ancient vegetable crops. In China, Iran, the Mediterranean countries, it was known for 4000 years before our era. In Russia, the onion came from the banks of the Danube in the early 12th century. Onion is a perennial plant. In the first year, a bulb with a diameter of 1-2.5 cm( onion-sowing) grows from the seed. In the next season, large bulbs are formed from it, giving flower-shooters for the third year, on which the inflorescences with the seeds are formed. By the nature of branching( the ability of the plant to form a certain number of bulbs in the nest), all varieties are divided into small, medium and many-cavity. Varieties are distinguished not only by their nesting, but also to taste - to sharp, semi-acute and sweet. Different types of onions have different ways of cultivating them: some are grown from seedling and a sample, others from seedling and one-year-old culture from seeds, others - only in one-year culture by sowing seeds or seedlings. The best precursors of onion are cultures, under which large doses of organic fertilizers, cucumber, zucchini and pumpkin were applied.

Requirements: onion - a relatively cold-resistant plant. It easily tolerates spring frosts, but in the loop phase shoots can die at a temperature of -2-3 ° C.The optimum temperature for leaf growth is 15-25 ° C, they are able to withstand frosts down to -7 ° C and a heat above 35 ° C.

With respect to light, the onion is a rather demanding plant, and needs a high intensity of illumination, especially when grown from seeds. Moisture to plants is most needed in the first period of vegetation, while for bulbs to ripen, dry and hot weather is required. Especially high requirements onion makes for fertility of the soil, since with a relatively strong development of the leaves has a weak root system. Under it are taken away well-fertilized and clean from weeds. The soil should have a reaction close to neutral( pH 6.4-7.9). The soil is prepared from autumn, immediately after harvesting the predecessor. Under the dig, a well-bred manure-raw manure, humus, various aged composts at a rate of 3-5 kg ​​/ m2 or bird droppings - 1-2 kg / m2.An effective fertilizer is also wood ash in a dose of 0.5-1 kg / m2.Fresh manure should not be applied to the onion, otherwise it will not stop the growth of leaves for a long time, while the bulbs begin to form with delay, do not ripen, are strongly affected by cervical decay, poorly stored. Bow is responsive to the application of mineral fertilizers. In the initial period of growth, he particularly needs nitrogen and potassium, later, when forming a bulb, potassium and phosphorus. The dose of superphosphate 25-30 g / m2, potassium salt - 15-20, urea - 10 g / m2, with 2/3 or 1/2 of the entire dose of superphosphate and potassium fertilizer from the fall, and the remainder and nitrogen fertilizer - in the spring. Fertilizers need to be applied in small doses.

Ingredients: contains sugars, proteins, mineral salts, amino acids, essential oils. It is rich in vitamins A, B1, B2, PP and especially ascorbic acid, the daily need for which a person can satisfy by eating a total of 80-90 grams of green leaves.

Cultivation: sowing is a valuable seed material, the quality of which largely depends on the future harvest of onion-turnip. Sevok is grown from onion-cherry. For seeding use dry or wet seeds. Soak the seeds for 2-9 days at room temperature, changing the water, or in warm( 40 ° C) water for 8 hours.

Sow the onion in autumn or spring, as soon as the soil permits. Pre-arranged ridge, the surface of which is carefully leveled and harrowed by rakes. The width of the ridges is 1 m, the distance between the rows where the seeds are sown is 12-15 cm. On 1 m2, 9-10 g of seeds are required. Seeded seeds are sealed with humus by a layer of 1 - 1.5 cm, and mulched from above with peat or sheet earth.

To obtain onion-reaper , use a diameter of 1.5-2.5 cm in diameter. Before planting, the bulbs are picked, separating the dried and sick. If in the previous year the plants were affected by downy mildew, the decontamination station for 10-15 days before planting is heated at a temperature of 40-42 ° C for 8 hours. Plant the seed in warmed soil usually in early May. To accelerate the growth, it is cut off on the shoulders and soaked in water with a slurry( 6: 1) for 12-24 hours. On a previously prepared ridge, the grooves marking the rows are drawn, in which the onion bulbs are planted. On a 1 m-wide ridge, sowing is planted in 3-5 rows with a distance between them of 20 cm. The depth of planting should be such that the bulbs are in the moist soil layer. They are sprinkled with humus by a layer of at least 2 cm. Sevok, planted during the winter, is best cultivated on ridges so that it can not be thawed in the spring. The ridges are filled with humus, mineral fertilizers and ashes. Planted tuk-sowok at the end of September - the first half of October. The depth of planting is 3-4 cm, the distance between the rows is 20-25 cm, between the bulbs in the row is 4-5 cm. The ridges are mulched with humus or peat compost by a layer of 2-2.5 cm. They are covered with dry leaves on top.

Sorts

In middle strip of of Russia the most common are sharp and semi-sharp varieties that are grown from sowing, and it takes 2 years to get onions.

Arzamas is an old Russian variety, medium-ripening;medium-sized( 2-3 small bulbs weighing 60-90 g. rounded-cubiform or round with yellow color of dry outer scales).

Belozersky is a medium-sized, small-sized. The bulb is flat or flat-faced, purple with a dark-red hue, acute taste. Bessonovsky is early-ripening, medium-sized( 3-5 small bulbs weighing 35-65 g).The bulbs are round-flat, the outer dry scales are yellow, the inner ones are white. Danilovsky 301 - medium-sized, small-sized( 1-2 onions of semi-ostrich taste, flat, large with dark purple color of dry and slightly purple - juicy scales). , an annual hawk, is a ripening, mild, semi-oestrus taste. Bulbs are round or flat, yellow or yellow-brown in color.

Rostov-on-Don - early maturing, many-nesting( 3-6 bulbs).Bulbs are flat, yellow with a pink tinge, weighing 40-80 g. The taste is sharp.

Strigunovsky local - is one of the most common varieties of onions. Ripening, mild, acute taste. Bulbs of round shape, light yellow, weighing 100-120 g. The most famous southern varieties ( all late and small):

Spanish 313 ( salad dressing); Lugansk ( medium sharpness); Koba ( taste closer to sweet); Karatal ( a penumbra of taste).

Care: The first 2-3 weeks, special attention is paid to watering, since moisture is especially important in the formation of leaves and the growth of roots. After watering the soil is loosened. With a good dressing of the soil with fertilizers, onions for sowing in top dressing are not needed. When growing onion-turnip in the case of the formation of arrows after the growth of leaves, they must be removed and supplemented with onion-potassium fertilizers. During the entire cultivation period, the top layer of soil with a depth of 4-5 cm is maintained in a loose state. When loosening, the weeds are destroyed. Usually during the summer 4-5 propoloks and loosening are carried out. At the beginning of bulb formation, plants are given phosphoric-potassium top dressing: 10-15 g / m2 potassium salt and 15-20 g / m2 superphosphate or 20-25 g / m2 nitrophosphate, best in the form of a solution.

Shoots of podzimnego onions in spring after melting snow feed: 10 grams of urea and 15 g. Of potassium salt per 10 liters of water. As the onion grows, the onions are evenly thinned, leaving a distance between the plants of 8-10 cm.

Harvesting: as soon as the leaves of the plant begin to turn yellow and lie down, the scoop is digged in with a scoop, selected from the soil and laid out on the ridge for drying. Periodically they sway the sev. After drying, the leaves are wiped off with their hands and intact healthy bulbs are stored. For further growing of onions, turnings are selected with a diameter of 1-3 cm. Small bulbs( less than 1 cm) are planted under winter, and large( more than 3 cm) are used for forcing out onions. Store onion in the boxes in a layer of 20-30 cm. The optimum temperature is 18-20 ° C.The pendant onions begin to be collected in the middle of July.

Usage: onions are used in fresh, boiled, fried form, it is indispensable for the preparation and aromatization of a wide variety of dishes.

Onions give off a large number of phytoncides that suppress or kill the development of pathogens, making it widely used as a remedy.

Onion slurry

General information: perennial plant, fine honey plant. Forms flat linear juicy light and dark green leaves up to 30 cm long and 3-4 cm wide with a weak taste and a garlic smell. The bulb is false, 1.5-2.5 cm thick, covered with 3 dry parchment scales. The plant blooms from the second year of life, forming a light lilac with a pink tinge of inflorescence. Luk-slizun is found almost in the entire territory of Russia. Extremely cold, it tolerates frosts to -40 ° C.He hibernates for the polar cool. Plants are quite resistant to diseases, in particular to downy mildew.

The slug grows in one place for 6-7 years. Good precursors for him are cucumber, tomato, cabbage, early potatoes and annual grasses.

Requirements: the slug is demanding for moisture, it can be cultivated in an open and protected ground. It is possible on fertile loamy and peaty chernozem soils. In the fall, well-repaired manure, humus or compost( 6-8 kg / m2) is introduced into the soil in autumn, while in the spring 4-6 kg / m2 of humus, 30-35 g / m2 of ammonium nitrate and superphosphate, 15 g /salts, as well as trace elements.

Ingredients: Leaves and a false bulb contain about 90 mg% ascorbic acid, 200 mg% Vitamin C, up to 4 mg% carotene, 3.0 % Sugars, as well as biologically active phenolic compounds and triterpenic acids, 10% dry matter, many mineral salts, potassium, zinc, manganese, nickel, molybdenum and especially iron.

Cultivation: multiply the onion slug by dividing the bush and seeds. The latter can be obtained for the second year and especially a lot - for the third.

Slyuzun sow from the first of April to the middle of May or winter to a depth of 0.5-1 cm on a row of 4 rows with a row spacing of 25 cm, between plants in a row - 20, between tapes - 50 cm. When multiplying by dividing a bush plant inMay or August in rows with a distance between them of 40 cm, in a row - 20, depth of planting - 3-4 cm. Bulbs are planted in the autumn line-wise with a row spacing of 45 cm.

Care: 3-4-fold loosening to a depth of 4-5 cm, watering in dry weather, twice fertilizing with a mullein( 1: 8) with the addition of mineral fertilizers( 5 grams of ammonium nitrate, 10 grams of soyerfosfata, 5 g per 1 m2 of potassium chloride).Top dressing is carried out after the first two cuts. To accelerate the growth in the early spring period, film shelters are used, which allows the first cutting of leaves 10-15 days earlier.

Harvest: to cut off, begin in early May, when the leaves reach a length of 20-30 cm Repeat the fees 5-7 times during the summer, and in late October they are completed.

Use: it is grown for the sake of tender, almost not grubby leaves, which can be eaten throughout the growing season - from early spring to late autumn.

Plants are widely used as a seasoning for various dishes and for making salads. It is especially useful for anemia. Has anti-inflammatory and vasodilating effect.

Shallots

General information: shallots are a variety of onions, therefore it has close biological and morphological features. It is especially widespread in North America and Western Europe, in our country is cultivated mainly in the southern regions. Shallots form in the nest 10-12, and on rich soils - 20-30 bulbs with a total mass of up to 0.5 kg. No wonder it is called sorokozubka. The plant gives tender thin leaves and early ripening small( 20-40 g) bulbs of acute and semi-acute taste, which have a good cure. Flowers bluish, blooms very rarely, in June-July. The inflorescence forms bulbots.

Requirements: for the soil, soils well filled with organic fertilizers( 4-6 kg / m2 manure), not acidic, light and medium composition, are preferable.

Ingredients: sugar content( up to 4 %) surpasses all other types of onions. And also contains many useful substances and vitamins.

Cultivation: the shallots are propagated vegetatively by dividing the nests into separate bulbs. Planted on a ridge filled with overgrown manure, in 2 lines with a distance between them of 20-25 cm, between each pair of lines - 50 cm. The distance between the bulbs in the line is 10-15 cm. To obtain a good harvest bulbs of shallots 2,5-4cm planted at the earliest possible date To get the early greens, the bulbs are planted on the ridges in early October. The ridges are covered with humus or peat by a layer of 6-8 cm.

In Russia the most common varieties are: early ripening Siberian yellow, Grasshopper, Kunak, Asterisk and Kuschevka Kharkov, and medium non-top Kuban yellow.

Care: similar to onions.

Harvest: remove shallots when the leaves begin to fade. The bulbs are washed and dried.

Store in a cool, well-ventilated place.

Usage: the shallots are grown mainly to produce delicate green leaves and young fresh bulbs. Consume it in fresh and processed form in the same way as a normal onion.

Garlic

General information: garlic is one of the oldest vegetable crops that attracted the attention of a person. His homeland - South Asia, since ancient times grow a plant and on the territory of our country. Garlic is an annual bulbous plant. The bulb consists of a strongly shortened flattened stalk - the bottom with 4 to 15 teeth attached to it( some have more than 30).The mass of the tooth in the bulb varies from 3 to 10 g. The staining of the scales is brown to creamy with the presence, as a rule, of a purple hue. Outside, the bulb is surrounded by several common scales, with the number associated with early ripeness and garlic. Good predecessors for garlic are early-harvested crops, under which organic fertilizers were introduced: cucumber, early cabbage, some green. To avoid pest and disease, garlic should not be placed after onions and garlic before 4-5 years.

All forms of garlic can be divided into several groups: hygrophilous( hydrophilic), well growing in humid subtropics;relatively dry and heat resistant - steppe ecotype, that is, more northern, and, finally, mountain.

Distinguish between garlic and non-collapsing garlic, as well as spring and winter crops.

Bulb of winter ripening garlic in the middle of the bottom has an arrow and one row of large teeth.

The spring garlic bulb does not have arrows, and the teeth on its bottom are spirally-from the periphery to the center, with the peripheral ones being larger. The number of teeth in a bulb of spring garlic is 3-4 times greater than in a bulb of winter wheat.

Requirements: in relation to the conditions of growth, garlic is a more demanding crop than onions. For cultivation, cultivated loose, light soils with a high content of organic substances are needed. Sites allocated for garlic, should be well lit, with an even relief, are not subject to flooding by thawed and rainwater. Garlic does not stand the drying out of the soil and prolonged strong waterlogging, it is very sensitive to the increased acidity of the soil, it is more frosty and drought-resistant than the onion, however it is more demanding for lighting and moisture. At the site of the ridges, 7-8 kg / m2 of humus or compost is applied to the garlic and mixed evenly with the soil. The height of the ridges is 15-20 cm, width up to 100 cm. For better heating the ridges and rows should be located from north to south. The marking of the ridges is made in such a way that there are at least 20 cm between rows of plants.

Ingredients: bulbs contain 6-7,9 % of crude protein, 7-25 mg% ascorbic acid, 20-28 % polysaccharides,53-78 - Sugars, 5.16% fat, and also many vitamins B1, B2, D, PP, amino acids. In the ash of garlic, 17 chemical elements, salts of phosphorus, calcium, copper, iodine, sulfur and titanium are found. Of particular importance is iodine, which in 1 kg of garlic contains 0.94 mg. The sharpness of taste and the peculiarity of the smell are due to the presence in it of allicin, an essential oil, which also has a strong bactericidal effect. In this respect, the value of garlic is exceptionally high.

Cultivation: winter garlic is planted on various calendar dates, but so that before the onset of a stable winter snap is at least 45-50 days. Before planting, the bulbs are transferred to a cool room( 3-5 ° C) and held for 2-3 weeks. The day before the landing, they are divided into teeth, sorted into factions - large, medium and small. Planted separately from the calculation of large - up to 15 teeth per 1 m linear, medium - 20, small - 25. Depth of planting 7-9 cm

Grades

Gribovsky 60 - winter shooter, very early ripening. Bulb is flat-faced, weighing 60-100 g with 5-12 teeth.

Gribovsky jubilee - winter shooter, middle-aged. Bulb is dense with 8 to 11 teeth, very sharp. One of the most plastic and yielding varieties in the middle belt. Komsomolets - mid-ripening, winter, arrow. The bulb weighing 80-120 g. With 7-11 teeth, acute. Resistant to bacterial decay. Moscow - spring, mid-ripening, non-sailing. Bulb is small, weakly pointed. Teeth are medium in size and small, white. The variety is demanding for soil fertility and thermophilic. flight is mid-ripening, winter, firing. Bulb large, dense, weighing 35-40 g with 5-6 teeth. It has increased winter hardiness.

In the central zone of Russia, selective - Belorussian, Otradnensky, Siberian 1, Shirokolistny 220, in the north-western and southern regions - Dungan and Uzbek are also grown.

Spring garlic is also calibrated, landing is carried out immediately into moist soil by groups of their size. The landing rate is 50-70 g / m2.They should be planted 3-5 lines on a 1 m wide ridge, the distance between rows from 20-25 to 40 cm, between plants in a row of 5-6 cm, the depth from the soil surface to the top of the teeth 2-3 cm.

Care: soilfor winter garlic is mulled with peat or humus by a layer of 1.5-2 cm. At the time when the leaves begin to germinate( late April-early May), garlic is fed with ammonium nitrate( 10-15 g / m2).The second feeding is given in mid-June - nitrogen-potassium fertilizers, the third - in the phase of the seventh sheet with 20 g / m2 superphosphate and 10 g / m2 potassium chloride. After each feeding garlic is poured with clean water.

Arrows in the shooting garlic, which usually appear from the middle of June, must be broken about a week after the appearance, as they reduce the harvest of bulbs by almost 3 times.

sprouts of spring garlic are fed with ammonium nitrate - 15-20 g / m2.During the same period, irrigation is very effective, especially with a lack of moisture, at a rate of 1.5-2 watering cans per 1 m2 in the evening. In the period from the onset of bulb formation, spring garlic plants need phosphate-potassium nutrition;top dressing is carried out at the rate of 150-200 g / m2 superphosphate and 7-10 g / m2 potassium chloride.

Harvest: Harvest winter garlic in late July - early August. Signs of maturation are mass yellowing of the leaves and cracking of the wrapper in the inflorescences. Cleaning is carried out in dry weather. Ripe plants undermine, selected from the ground and laid out in rows to dry. Leaves should not be cut off immediately, because the reserve nutrients from them continue to flow into the bulb. The arrows are cut at an altitude of 25-30 cm from the inflorescence and tied into snopicas for drying and dosage in a dry room. After the bulbs the roots are cut off after drying, without touching the bottom, and the arrow at a height of 1 - 1.5 cm from the shoulders. Store the garlic intended for planting, at a temperature of 18-20 ° C, and for use in food - at 0-1 ° C. Spring garlic is removed with a mass drying of the lower leaves, yellowing and lodging of the upper leaves usually at the end of August - the first half of September. Late-ripening varieties are ready for harvesting in the second half - the end of September.

Usage: garlic is widely used in writing to give it a peculiar taste, smell, sharpness, for decontamination and protection of products from spoilage, and also as a medicinal plant. Winter garlic is used for canning vegetables.

Shnit-bow

General information: chives, or chives, are perennials. In culture it was introduced in the 16th century. It is widely distributed in Europe, Asia and North America. In the wild it occurs in the Altai Mountains and Baikal. Shnitt-onion forms a strongly branched bush height of more than 30 cm. The leaves are tubular, narrow, bright green. The bulbs are small, 0.5-0.8 cm in diameter, closely adjacent to each other and form a continuous sod, covered with brown membranous membranes. Seeds are small, angular, black, retain their germination for 2-3 years. Shnitt-onion is a moisture-loving, long-day plant. It is characterized by high frost resistance.

Requirements: the chopping grows in any conditions, but prefers light loams and sandy loam soils, well drained, provided with sufficient moisture. Sour soils must be limed. In the previous year, up to 7-10 kg / m2 of compost is applied to the soil. In the second and subsequent years 40 g / m2 of superphosphate of granular, 20-potassium salt, 10-15 g / m2 of urea, or 40 g / m2 of fertilizer mixtures( nitrophoska or nitroammophoska) are given.

Ingredients: on nutritional value the leaves of chives are superior to all other species. Young greens contain up to 140 mg% of vitamin C, up to 6 mg% of carotene, many proteins, carbohydrates, as well as phytoncides, P-active substances.

Cultivation: the chopping is multiplied by dividing the bush, and by seeds, although it gives little seed.

Seeds of chives onion before sowing are soaked in water for 3-4 days. They are sown at the same time as the onion-batn and the same

norm. When multiplying by dividing the bush, some parts of it are planted early in spring or at the end of summer. Plants are planted in a 1-2-line pattern( row spacing 45 cm or 50 x 20 cm, in a row of 15-20 cm).

There are no zonut varieties on the market, therefore local forms are used in different regions of Russia - Moscow, Skorospel, Siberian, Asian , etc.

Care: after planting the soil is mulched with peat. Later, frequent and abundant watering( 10-15 l / m2), rare feeding of slurry( 1:15) with the addition of 1 cup of ash to a bucket of water or mineral fertilizers( a mixture of 10 g / m2 of urea, 25-30 g /m2 of superphosphate double and potassium chloride per 10 liters of water at a rate of 10 m2 or 20-25 g / m2 of fertilizer mixtures( Gomel, Riga) also for 10 liters of water with the same flow rate), loosening and removal of flower arrows.

Harvest: the first cut of the leaves is carried out before flowering, and then - as the regrowth( over the summer 2-3 times).The last collection is carried out at the end of summer, so that before the onset of cold weather, plants accumulate a sufficient amount of nutrients. Seeds mature in the second half of July - early August.

Usage: from the leaves prepare different salads, use them as a dressing for soups, served on a garnish for meat and fish. In addition, chives are characterized by dense foliage and beautiful red-violet inflorescences, so it is often grown as an ornamental plant.