Growing onions in the Sverdlovsk region (yellow and red) planting and care
PROFITABLE CUTTERS ON URALS
Excellent keeping quality, docile nature and high yield of shallot more than compensate for the cost of its planting material.
Especially since you need to shell out only once.
The main thing is good dating
I decided to write about the family onion and share my techniques for growing it. The climate here may be severe, but we are already accustomed to it, and we do not need another. For example, in winter you will reach the garden on frost, you will rake the snow - it’s good for your health, and your mood rises. And in the summer, the vagaries of the weather develop only ingenuity and self-confidence. And actually, judging by the letters, the climate began to change everywhere, so I think my notes will not seem redundant to anyone.
And the onion story I have had long roots. Before that she planted onions, which were grown from sevka. The harvests were good, but I did not like that it was stored poorly, and the sevok itself was often of poor quality. And what to replace him, did not know.
Then a former colleague came to our work and brought for sale the heads of the onion family of two varieties - yellow (elongated) and red (round), at the same time telling how and when to plant and clean it. I bought 1 kg of each grade. And although the price was a little expensive, the woman convinced that by starting to plant this onion, we would be the winner. And it turned out to be right! I’ve been growing these two varieties for 15 years and I don’t know anything better.
See also: Growing tomatoes - planting and care (Sverdlovsk region)
But back to the time of acquaintance with them. I planted them, and from each bulb in three months I grew 5-7 pieces, that is, from 2 kg I got about 12 a kilo of selected and tasty onions, which also turned out to be with good keeping quality (by the way, it can lie in a dry place until two years without germinating). The following year I bought another 4 kg and, planting it along with my seed bulbs, I got a huge harvest in general, which provided me with a decent supply of high-quality planting material. Since then, I have enough for food, and landing, and for sale. All costs have long paid off with interest.
So this onion is worth the money - you will not stay in the loser.
Given its current value, we eat our onions, like some rich. In addition, it turned out that our “family man” is a treasure of vitamins, antioxidants, minerals and essential oils. And, of course, ascorbic acid is also present in it.
Just manage to pull out
But special labor costs for its cultivation is not necessary. We plant this onion in May, when the earth warms up and the weather allows. I presoak the onions for a couple of hours right in the bucket of water, where I add a little potassium permanganate. The ridges are 60 cm wide and 8 m long, well-lit and fertilized with ash and humus. I stick in them in bulbs every 20-25 cm in three rows. If the temperature in the street is still low, then I immerse them completely in the ground, if it is warm enough, I leave the tops a little peek out. In general, I note that this onion is quite cold-resistant. Once, after landing, it got so cold that the snow started to fall, and again it got warmer only after a week. And nothing happened to the onion, it grew perfectly.
Greens grow quickly, and I tear it down for food. She is very tasty! By the way, I decided to plant a separate flower bed with small bulbs on the greenery. And some of them, when they are just beginning to form, even digging up and letting them in salads. Amazing they taste!
I water onions as necessary: the main thing is that the earth should always be wet. When the bulbs begin to divide, I feed the planting with a diluted mullein or infusion of grass, weed and loosen the soil. That's the whole care.
I spend cleaning approximately 10-15 of August. Usually at this time we have a sunny weather.
In fact, my onion itself indicates when it has matured: the whole is completely laid horizontally. And it is not necessary to water it two weeks before cleaning, even if the weather is hot and dry.
He pulled out of the ground easily. After that I put it on the beds for drying. Usually his greens are already dry and yellow, so you can immediately prune it. And I put the bulbs in plastic boxes with holes (from under the fruit) and keep 10-15 in the sun for days. Then the weather begins to deteriorate, and I transfer the onion to the flat and dry it on the glazed balcony until September.
Then I do the sorting: the largest bulbs - for food, medium - for planting, small - for harvesting. I put the seed onions in cardboard boxes by varieties and put them on a cabinet under the ceiling, where it is stored until spring. I keep the rest of the bulbs in the pantry (also in cardboard boxes) on the floor. And in December, I slightly fill the plastic containers with earth, put onions close to each other there, water them, and after one and a half to two weeks a green onion grows on me - just in time for New Year's salads. And we eat it until we get bored, until spring, planting new bulbs. The taste of shallots and its green feather is not bitter, but gentle and pleasant, the smell is not sharp.
In the spring I remove the boxes from the cabinet, sort out, remove from the bulbs a part of the exfoliating husk (useful for feeding cucumbers and tomatoes) and take them to the cottage. My onions have never been ill with any diseases. And I use only my planting material.
In the same way, by the way, I act with garlic, which I have been growing for many years from “my” heads and bulbs. This variety was once brought to me by my mother from East Kazakhstan, where he grew up with her, too, for many years. And I have been growing for about 50 years! Even to believe in it is difficult. And it differs in that its heads have very large teeth. And it is very well kept in a simple linen bag in the pantry.
See also: Onion: cultivation, varieties, useful properties and characteristics of care and structure
© Author: Lyudmila Nikolaevna
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- Bows slime, batun and schnitt - cultivation, useful properties and recipes
- Perennial onion (photo) varieties and species
- Growing family onions - planting and care (Krasnodar Territory)
- Growing onions in the Sverdlovsk region (yellow and red) planting and care
- Winter planting of garlic, onions, shallots, rocumball and tiered onions
- Seed onions in one season (Sverdlovsk region)
- 3 principle of growing a healthy onion
- Leek loves deep planting hilling and does not like acidic soils!
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I grow onions in the country every year, but the harvest began to delight only when I began to pay due attention to preparing the seed for planting. It takes a little time for these additional troubles, and the result is obvious: the sevka grows together, actively grows a lush leaf outlet, does not shoot, is not affected by the onion fly, and by mid-summer turns into weighty heads.
The day before landing I spend culling, removing spoiled and too small specimens. In the rest of the conditioned seed, I cut dry tails, pour it into the basin and pour hot water (45-50 degrees). After 10 minutes, I take a colander and shift the sevok into a basin of cold water. After a couple of minutes, I drain the water, and planting material is placed in a solution of "sodium humate", prepared according to the instructions.
The next day, having tracked the sowing, I take him to the cottage, where a bed has already been prepared. I make furrows on it and spill them first with water, and then with the Fitoslorin solution. Before starting to plant onions, I sprinkle furrows abundantly with tobacco dust. Such a procedure reliably protects the seeds from damage by the onion fly, the attacks of which turn out to be especially fatal in the early stages of development of this vegetable.
I do not forget about tobacco dust during the period of onion growth, but then I mix it with sifted ash in a ratio of 1: 1 and dust the plantings every 10-14 days - this is onion fly prevention and top dressing.
Another trick is bread kvass, which I fertilize onions in spring and early June. To do this, fill the bucket for a quarter with breadcrumbs (leftover from the table, spoiled bread), which I collected in the winter, pour water to the top and insist on the sun for about a week. Then I dilute the kvass with half clean water and water the onions over pre-moistened soil.
If a cold snap occurs with prolonged rains, I recall a reliable means of protecting onions from peronosporosis - a solution of kefir (10 l of water, 1 l of skim milk product). I pour the onion from the watering can with such a cocktail every 4-5 days until warming is established.