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Monastic onion is a wonderful family variety of culture with excellent taste characteristics. The vegetable has a rich vitamin composition, suitable for both growing heads and cutting feathers. The plant is cultivated as an annual or biennial crop.
More often Monastic onions are grown from sevka
History of origin
The birthplace of the Monastyrsky variety is the Kostroma province. It was discovered by breeders not far from the ancient Ipatiev Monastery, after which it got its name. Presumably, it was this kind of vegetable that the monastery brethren grew several centuries ago. Currently, the culture is actively cultivated in many regions of Our Country with different climatic conditions.
Description and characteristics of onion varieties Monastyrsky
Shallot Monastyrsky is considered an early variety of culture. The fruits of the variety are large heads of a rounded elongated shape, weighing 60-100 g. The color of the bulb husks is pinkish, the flesh is white with a pink tint, medium density, fragrant and very juicy. The taste of the vegetable is spicy, pleasant. Sharpness is weakly expressed, there is a sweetish aftertaste. Monastic onion has thin leaves of rich green color, very delicate in taste. The variety gives an excellent early cutting of the feather, for the entire growing season it can be done several times.
The main advantage of the culture is considered to be a high yield – up to eight heads can be placed in one nest. Since the variety is early ripening, its fruits begin to be harvested already 2,5 months after the emergence of shoots or about 100 days after planting. From a square meter of the plot, subject to all the rules for care, they dig about 5 kg of a vegetable.
When growing onion Monastyrsky as a two-year crop, in the first year it forms small bulbs weighing up to 30 g, and the next year a full-fledged crop grows from the set.
Store vegetables in a dry, warm place. The monastery bow can lie without loss of quality for up to 12 months.
Advantages and disadvantages
Shallot Monastyrsky has a huge number of advantages and has proven itself almost completely on the good side.
To grow the Monastyrsky variety, a vegetative planting method is used.
Advantages:
- high yield;
- large sizes;
- keeping quality;
- friendly maturation;
- transportability;
- precocity
- cold resistance;
- high immunity;
- dense structure.
Disadvantages:
- the need for regular feeding.
Planting the Monastery Bow
Before planting the Monastic Bow, you should perform its pre-sowing preparation. Experienced gardeners are advised to act according to the following scheme:
- Warm up the seed near the heaters for a month.
- Disinfect the bulbs three days before planting. Soak them for an hour in a solution of Trichodermin, potassium permanganate, or Fitosporin. After that, rinse with running water, let dry.
- Cut off the neck by 0,5 cm to prevent the development of rot on the new crop.
- Remove part of the donut to live tissue.
- Spread the heads on the film in one layer, spray with complex fertilizer from the spray bottle. Transfer to a container, cover with a film with holes. Hold until roots appear.
Bulbs grown from halves are subject to longer storage
In addition to preparing seedlings, soil should be prepared before sowing onions of the Monastyrsky variety. Culture prefers no man’s land. Does not tolerate waterlogging, poorly perceives heavy and acidic soil. It grows well in areas where garlic or onions have not been planted before. Before sowing, while digging the beds, humus and mineral fertilizers are introduced into them. Ash, chalk or dolomite flour are added to acidic soil a couple of weeks before planting. Potassium sulfate is added to alkaline soil.
Monastic onions are planted when the earth warms up to a temperature of + 5-7 ° С. This usually happens in April or early May. The heads are placed at a distance of 27-30 cm, the row spacing is about 25-35 cm. If it is planned to grow a crop for greenery, then the interval between the bulbs is about 10 cm, the distance between the rows is 15 cm.
Caring for the Monastic Bow
In care, the Monastic bow is not very whimsical. He needs watering infrequently, they should be carried out with cold water. As necessary, the beds need to be loosened, weeded, their mulching is allowed. Only mulch should be raked away from the bulbs so that the nests do not rot.
At least twice a season, Monastic onions are fed. The first time fertilizers are applied three weeks after planting. It is reasonable to water the culture with freshly prepared ammonium sulfate, diluted according to the instructions. The next top dressing is carried out a month before harvest. Phosphorus and potassium are added to the soil. A couple of times during the growing season it is useful to water the Monastic onion with EM preparations, so you can protect the culture from infections.
It is worth noting that when growing on beds, the number of bulbs in the nest should be normalized. Remove a few at a time when the plant releases five leaves. This is done so that the fruits are large.
2-3 weeks before harvesting, watering the culture is stopped, the soil is raked from the nests so that the heads are on the surface. When the onion (feather) begins to turn yellow and lie down on the garden bed, you can start digging up the crop. Do this on a dry day, do not cut the roots and feather. The collected Monastic onion is laid out under a canopy for at least three weeks, after which the roots and leaves are cut off, leaving 5 cm of the root collar. Fold the heads in boxes with holes and store them in a room with a humidity of 50-70%, a temperature of + 18-20 ° C.
The variety loves fertilizers based on potassium, nitrogen and phosphorus
Conclusion
The monastic onion was very fond of domestic vegetable growers. You can hear a lot of positive reviews about it. The culture is quite hardy and productive, easy to grow. You can use the vegetable both fresh and for the preparation of various dishes that undergo heat treatment.
Reviews of gardeners about Monastyrsky bow
