Rhode onions (Allium) has more than 700 species of plants. This is not only good to see edible garlic and numerous varieties of onions, but also, for example, exotic plants such as the Middle East or Central Asian grape bow bow gorolyubivy. Some bows are so eye-catching appearance that have long been a popular decoration of gardens and flower beds. All bows - bulbous or rhizomatous plants with narrow (sometimes hollow) leaves and simple umbrellas stellate flowers, covered in buds with a protective film.
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Sumerians cultivated onions more than 5000 years ago. The ancient Egyptians knew about 8000 ways to medical applications and are often placed bulbs in their tombs. In good old Europe, onion called the poor man's truffle.
Used parts:
- leaves
- bulbs
- bulbs
- seed
- flowers
shallot
Variety refers to Aggregatum group. Unlike conventional onion it forms groups of small, not more than 3-4 cm in diameter, very dense with solid dry bulbs che shuyami and thin neck. It has a mild and pleasant taste.
Other types of onions:
Chinese onion (A. chinensis)
Asian species, cultivated for bulbs with friable pulp used in raw or roasted, or as a seasoning.
bow drooping
North American perennial with a strong onion smell.
Canadian onions (A. canadensis)
Sort forms peduncles 30 cm in height and with white or pinkish bell-flowers.
- garlic
All varieties of seed garlic (A. sativum) can be divided into two large groups - spring (nestrelkuyuschiesya) and winter (arrow).
and the famous Rocambole refers to this group that throws a long convoluted CEE accurate arrow-head small bulblets (bulbochek) that can be converted into new plants. The thicker Rocambole land forms a large bulb, consisting of 4-14 teeth.
- Onion with garlic aroma
The smell of garlic is typical of some types of onions.
Bow bear, or wild garlic (A. igsinum)
Variety has wide dark green leaves with a strong garlic odor; food is used as a foliage and bulbs.
Allium Scorodoprasum or garlic snake (A. scorodoprasum)
Sort forms in the earth a massive bulb composed of several major stakes.
Allium triquetrum (A. triquetrum)
In spring and summer throws arrows with small brushes elegant bell-shaped flowers. Garlic smell have its leaves and small bulbs.
Onion (A. sulfur)
Variety was popular vegetable even the ancient Greeks and Romans. From this species produced a great many varieties, which differ greatly in size, shape and smell.
Leek (A. Rogge)
The variety comes from the Mediterranean.
Among the best varieties are «Musselburgh», «Giant Carentan» and «Bleu Solaise».
Onion grape (A. ampeloprasum)
Powerful perennial height of 1.2 m with very large bulbs having garlic odor.
Allium fistulosum or Tatar (A. fistulosit)
Variety has a hollow leaves and flower stalks and summer forms dense umbrella of green flowers.
Many types of onions are very decorative. Among them are:
Giant Onion (A. giganteum)
Sor summer forms showy umbrellas thick purple flowers;
Bow sweet (A. odorum)
Variety of Central Asia with white flowers, decorated with thin red stripes.
Chives (A. schoenoprasum)
Variety with umbrellas pink flowers.
Onion tuber (A. tuberosum)
Variety with white flowers and smelling of garlic remnevidnymi leaves.
Tulbaghia violet (Tulbaghia violacea)
Variety with green or variegated leaves and flowers of lavender color.
location
Most species of onion in need of well-crafted, free from weeds the soil and a sunny position.
reproduction
Garlic is planted in the fall, with its teeth (teeth) Donets down. Planting depth of 3-5 cm. Onions were grown from seed sown in the spring, when the danger of frost has passed. A more efficient way of growing -from small onions (Seva), obtained in the first year of cultivation of onions from seed. Sevok buried to a depth of 1-2 cm, so that its tip was located flush with the surface of the soil.
Care
Regular weeding (especially in the early stages of plant development). Avoid waterlogged soil.
Pests and diseases
Most often, the plants affected by downy mildew and black aphids. Garlic is often plagued by hookworms.
Chemicals to control them can not be used: they accumulate in plants.
To clear the soil of nematodes, to the cultivation of garlic has landed on a bed spreading marigold (Tagetes patula).
Harvesting and storage
If the plants are grown for scented foliage, cut off her as needed at any time; The leaves are used as food or for cooking fresh. Bulbs are dug in the sunny days and a few days left to dry. So they do not rot, store them in a dry, well-ventilated place.
Travodechenie
Regular consumption of garlic helps to prevent lung infections and makes their treatment more effective. Garlic - a traditional remedy for coughs and colds. Due to strong antimicrobial properties, it is also used for the treatment of certain gastrointestinal diseases. In addition, it was found that regular consumption of garlic helps to prevent cancer of the stomach, colon and rectum.
Clinical trials have confirmed the beneficial effects of garlic on cardiovascular system. Garlic lowers cholesterol, prevents hardening of the arteries walls and reduces the risk of blood clots. In addition, it contributes to lower blood pressure and improves the general circulation.
[Box type = »info»] during pregnancy or breast-feeding is not garlic should be consumed in quantities exceeding culinary standards. [/ Box]
cookery
Garlic can be added to almost all dishes are spicy; it goes well with the majority of culinary herbs and spices. Garlic - an essential component of many national cuisines, especially Asian, Mexican, Mediterranean, Middle East and the Caribbean. Even if itself the smell of garlic, you do not like, from small amounts of it taste many dishes only wins.
Different garlic varieties vary greatly in color of the skin (it can be white, pink or purple), and the size of the bulbs and cloves. For cooking, choose solid, not yet having got into the bulb height, tightly wrapped peel. Peeled cloves should be whitish-cream, not yellow or gray. Remove the cloves all spots - they spoil the taste of the dish.
Depending on the variety:
- Chives (A. schoenoprasum)
It has a mild onion or garlic flavor goes well with a variety of sauces, stews, vegetable puree (For example, potatoes), fish dishes, poultry and eggs (especially the omelettes and scrambled eggs), creamy cheeses and spices to salads. Since chives quickly loses its exquisite taste when heated, add it to dishes only in the last minutes of cooking or just before serving.
Leaves chives better to cut with scissors, not to cut with a knife. Finely chopped leaves of chives can be frozen in ice cubes. Its bouquet of flowers adorn the dinner table perfectly.
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