Perennial Onions For Greens, Which I Recommend To Grow To Everyone. Benefits, Types, Cultivation. Photo

2023 Author: Ava Durham | [email protected]. Last modified: 2023-11-27 07:13

There is nothing simpler and more necessary than green onions. With it, both young potatoes cooked in their uniforms and salted herring acquire a complete taste. Pies with eggs and green onions are a classic of Russian cuisine. Spring salad without green onions is kind of like, and not a salad at all. The cuisine of all nations involves the use of fresh herbs of different types of onions - initially local, and then cultivated. Only Australia is devoid of this happiness: there are no local types of onions there. However, maybe there were, but the natives ate everything before the appearance of white people on the continent. That is, green onions, with all the routine in the kitchen, are an absolutely necessary thing. So the article will be about perennial onions - a supplier of greens - simple and incredibly diverse.

Content:

• How we cheat ourselves
• Onion variety
• How to have fresh onion greens all season?

How we cheat ourselves

In most cases, a limited nomenclature of perennial onions is grown on personal plots, and even then not all of them: batun, fragrant, slime and chives. And this is unfortunate because the variety of edible perennial onions is so great.

At the same time, not only the taste can be very dissimilar, with a range from sharp garlic to delicate onion, but also the structure of the leaves - from exquisite threadlike, through flat ones of varying degrees of thickness and juiciness, to coarse fist-shaped 4-centimeter giants.

This, too, does not exhaust the onion variety. Many species have completely edible bulbs. Some form airy bulbs instead of inflorescences, and some form interspersed with flowers, as part of a flower head. It looks very unusual and decorative.

In addition, the benefits of the presence of onions on the site are undeniable: by substances released into the air and into the soil, onions spoil the appetite of many pests.

Planting and pushing the clumps of perennial onions in a densely planted area, I was convinced that the neighborhood with onions is useful for currants, and gooseberries, and potatoes, and carrots, and garden strawberries, and some decorative perennials.

By the way, most of the perennial onions can also boast of their appearance: the variety of shapes and colors of inflorescences, foliage is quite large. Here and spherical, and capitate, and hemispherical inflorescences, there are lilies of the valley, and single relatively large flowers. White, yellow, greenish, pink, purple, blue, burgundy … The curtains of leaves are thin feathers, thick tubes, flat or lanceolate. In general, the choice is wide. The case is small: to plant.

Onion variety

The species of perennial onions, which are quite capable of growing in most of the territory of our country, are quite enough to provide flavor, vitamin-mineral and aesthetic variety. We do not consider the southern and heat-loving ones, although there are many interesting things there.

It should be noted right away that the greens of most varieties of onions we are accustomed to lose in terms of the content of vitamins and trace elements to almost all perennial onions. And, given that different types of onions accumulate microelements in different ways, it makes sense to diversify the menu of your family with them.

Oblique bow

Of those introduced into the culture in terms of the content of vitamin C, carotene, potassium and sugars, the onion (Allium obliquum), otherwise called mountain garlic, or skun, is definitely in the lead. In all its appearance, it looks much more like garlic, but its inflorescences are yellow-green balls. The taste of the leaves is also more garlic than onion, it grows in early spring, one of the very first. In Novosibirsk, for example, it grows without problems, which means that it can be grown in most of the territory of Russia. The inflorescences are very decorative. The peduncle can grow up to one and a half meters in height, if he likes the conditions.

Chives

Next comes chives (Allium schoenoprasum), also known as scorodite, chives and shallot. Also high in ascorbic, high in carotene and high in potassium. Easy to grow, reliable, decorative. The leaves are already more onion, that is, fisty, but thin, graceful, of a dark green color and a delicate onion taste. It grows back early in the spring. It blooms with pink-purple balls, the greenery is kept in a dense bush all season, decorative. Like an oblique onion, it is quite viable.

Ramson

It is impossible not to note among the spring high-vitamin onions a group called wild garlic. This includes the victory onion (Allium victorialis), the bear onion (Allium ursinum) and the fine-mesh onion (Allium microdictyon). Their leaves are lanceolate, differing in length, width and pointedness. It is closer to garlic in taste and smell, but less harsh.

This is an early spring vitamin charge. Even bears understand this and happily eat it after hibernation to restore bowel function, disinfect and prevent vitamin deficiency. Of course, they are unlikely to operate with these concepts, they just eat what is most useful.

Ramson has long been massively collected in Siberia, and in European Russia, and in the Caucasus. They consumed it fresh, salted and fermented. In Siberia and the Far East, they are still harvesting. Including for export to Japan. It blooms with white globular inflorescences, the general appearance is also attractive.

Altai bow

Altai onion (Allium microdictyon), otherwise called stone onion or sagono, also looks very worthy in terms of the content of vitamins. Outwardly, it looks like a well-fed batun, it is also close to it in taste, but bypasses by the content of vitamins and mineral elements. It blooms with white-green-yellowish hemispherical inflorescences, quite fragrant. Grows wild on rocks, loves calcium. There is not so much of it left in nature, they have already eaten it up. Even listed in the Red Book.

Tiered bow

A multi-tiered onion (Allium proliferum) of hybrid origin, has an average vitamin content, slightly higher than a batun. Other names are horned, Egyptian, viviparous. It is unusual in general appearance, because instead of inflorescences it grows ready-made bulbs, which, in turn, can also form daughter bulbs. Up to 4 levels in total. Such is the onion "high-rise building".

The taste is onion, the feathers are almost not coarse, this onion grows back in early spring. Considering that airy bulbs also have a delicate onion taste - a godsend! In the Khabarovsk Territory, we grew up without problems, very stable.

Sweet onion

Allium onion (Allium odorum), like wild garlic, is known in several subspecies, which have the common names Chinese, odorous, Tatar, steppe garlic. Jusai (Allium tuberosum) is very similar to them, although it is a different species. These bows have a delicate garlic flavor. Their leaves are flat, juicy, narrow, the onion grows in a picturesque curtain. During flowering, it is covered with white fragrant balls - it's nice to look and chew. And useful, of course! It is quite frost-hardy and unpretentious.

Slime onion

Slime onion (Allium nutans) is a chunky aromatic variant with a more pronounced garlic flavor. Leaves are linear, plump and juicy with rounded tips, pinkish inflorescences. He is handsome and very patient: in Komsomolsk-on-Amur, he sat in the driest and most shady place, while he managed to grow well, bloom well and maintain a completely decorative appearance.

Aging onion

Aging onions (Allium senescens), also known as buchu and mangir, are more common in Siberia and the Far East. Introduced in Korea and used in the preparation of kimchi. Its leaves are linear, flat, in different subspecies they can be narrow and long, straight and short, long, coiled into a gentle spiral or sickle-curved. The leaves have a moderately pungent taste, used before flowering - then bitter. The inflorescences of aging onions are similar to the inflorescences of chives, the same round, pink-purple.

I don't even write about the batun, it grows with everyone.

How to have fresh onion greens all season?

Most onions have the unpleasant property of spoiling the taste of greens during flowering and fruiting. That is, it is clear that the plant itself is somehow not interested in our problems, it needs to bloom and set seeds, and this requires considerable resources. This means that gardeners need to somehow get out in order to have fresh onion greens throughout the season.

To do this, you can organize an "onion conveyor" of different types of perennial onions - and there will be a variety of flavors and greens continuously. Yes, and it is beautiful in the garden when the bulbs that have spent their green duty will bloom. By the way, all onions are good honey plants and will definitely attract bees to the site. And bees are a harvest.

So, about the conveyor: the very first after winter, greens will begin to appear on Altai onions, wild garlic and slanting onions. Following, literally in a week, will go slime and aging onions, followed by fragrant, chives and batun. All of them will regularly produce tender greens for a month and a half, and slug - even more than two months. During this time, the most hasty (wild garlic, onion) will flourish, and if the heads are removed immediately after flowering, they will again give out greens. After flowering and fruiting, all the onions will begin to grow again and delight with the harvest until frost.

In case there is a desire to admire the flowering and fruiting of onions, there is a multi-tiered onion, in which new bulbs with fresh herbs grow constantly.

The flowering of the listed onions is not simultaneous (although some may overlap), which means that they will decorate the site for a long time - from late May to mid-September. The longest, almost a month, blooms fragrant and aging onions, and later of all, slime blooms.

It seems to me that perennial onions perfectly implement the 4 in 1 option: they provide vitamin greens before and after flowering, bloom beautifully, attract pollinators and scare away pests. Must be planted!