7 best varieties of onions

  • Dec 13, 2020
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It is important for the gardener to grow large onions that can be stored well. Information about the 7 best varieties of onions will help you make your choice.

Gardeners grow different varieties of onions. Illustration for this article is used under a standard license © ofazende.com
Gardeners grow different varieties of onions. Illustration for this article is used under a standard license © ofazende.com

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The best varieties

Gardeners grow yellow, white and red onions.

The following varieties of yellow onions most meet the requirements of gardeners:

  • Farmer. Its features:
  • early maturing (from germination to lodging - 80-90 days);
  • weight - 150-200 g;
  • bulbs are spherical, dense;
  • the taste is spicy;
  • resistant to fungal diseases and adverse conditions;
  • grown from seed, preferably through seedlings;
  • recommended for the Central region.
  • Stuttgarter Riesen:
  • early;
  • yield - up to 3.5 kg / m²;
  • the weight of the bulbs is 100-200 g, some specimens reach 300 g;
  • the taste is spicy;
  • keeping quality is high;
  • resistant to cold;
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  • it has a high dry matter content, suitable for drying and freezing;
  • grown from seedlings (from regrowth to harvest - about 65-75 days) or from seeds (ripens in 120 days);
  • suitable for the South and Central regions.
  • Bashar 1:
  • mid-season;
  • high-yielding - from 1 m² you can collect 10-12 kg;
  • keeping quality - 7 months;
  • resistant to cervical and bacterial rot, rainy weather and drought;
  • rounded onion weighing 95-120 g;
  • semi-sharp taste;
  • recommended for the Central Black Earth, Lower Volga and North Caucasian regions;
  • grown in 1 year culture from seed.
  • Victoria Skernevitska:
  • mid-season;
  • bulbs are even, rounded, weighing 55-75 g;
  • sweet, without pungency, suitable for fresh consumption;
  • keeping quality is satisfactory;
  • recommended for the Central Black Earth Region;
  • grown from seed.
  • Kaba:
  • late maturing;
  • yield - 2-4.5 kg / m²;
  • round-flat bulbs weighing 80-140 g;
  • susceptible to downy mildew;
  • semi-sharp taste;
  • recommended for the Northwest, Central, Far Eastern and Caucasian regions;
  • grown from seed.
It is important for the gardener to grow large onions that can be stored well. Illustration for this article is used under a standard license © ofazende.com

Among the red onion varieties, the most popular are:

  • Red Baron, its features:
  • early stable harvest;
  • weight 130-150 g, round bulbs, ripen well, tolerate frost;
  • develops a powerful root system;
  • taste - with a mild pungency, used for salads;
  • contains an increased amount of ascorbic acid;
  • keeping quality - 6 months;
  • suitable for cultivation in both southern and northern regions.
  • Red Bombay:
  • mid-season;
  • yield - up to 7.5 kg / m²;
  • weight - up to 150 g;
  • the taste is semi-sharp;
  • keeping quality - up to 9-10 months.

Among the white varieties, gardeners especially appreciate the mid-late Alba variety. The 70-85 g round bulbs remain juicy and beautiful for 6 months. Recommended for cultivation in the Central Region.

What to focus on

When choosing a variety, consider the following:

  • Vegetation period. For early varieties it is 90-100 days, for medium - 100-120, for later - more than 120 days.
  • Sevka sizes. It is most suitable for spring planting 14-21 mm seedlings, for winter planting - up to 14 mm, it will not go into the arrow. Larger sets (21 to 30 mm) mature early and produce large bulbs. But the larger the bulbs, the higher the risk of flower arrows forming. In this case, the fetus will not form. Therefore, onion samples with a fraction of 30-40 mm are used only for growing green mass.
  • Recommended growing region. The northern varieties are characterized by a sharp taste and good keeping quality. Southern - mostly salad, sweet, with a short shelf life. In the northern regions, they are grown through seedlings.
  • The size of the bulbs when ripe. A turnip with a diameter of up to 50 g is considered small, up to 100 g - medium, more than 100 g - large.
  • Taste. There are varieties with a sharp taste (they are early ripening, but give a low yield), semi-sharp (more productive, but have a less dense pulp and deteriorate faster) and sweet (more often eaten fresh).
  • Shelf life. There are especially mature late varieties that do not deteriorate up to 10 months. White onions soften and rot faster than others.
The necessary information about the type of onion is provided by the seller or indicated on the label by the manufacturer, who calibrates and packs the planting material.

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