It can also be tender: the delicate taste and exquisite aroma of white onions are the best varieties and their characteristics

a brief description of

Onions, which include white onions, are one of the most widespread vegetable crops in the world.

How does it grow?

White onions grow in well-lit areas with fertile and loose soil in the warm season. The fruit is formed in the ground from seeds or small bulbs planted about 15 cm deep. The roots of the plant are thread-like.

Feathers emerge from the bulb, the length of which can reach 1 m. The harvest appears in the second year after planting the onion.

What does it look like?

The bulb has a round, sometimes ellipsoidal or flat-oval shape with a diameter of up to 7 cm. The color of the husk is light cream or with a beige tint. The bulbs are dense and massive, weighing up to 200 g (1 pc.). Feathers are green. Under the husk the color of the vegetable is white; the color does not change when cut.

Taste

The taste of white onions is juicy, not very spicy, with a soft and even sweet aftertaste. © https://ydoo.info/product/belyy-luk.html The smell is rich onion, but not sharp, but subtle and pleasant. Does not leave a burning aftertaste, and practically does not cause tears when slicing.

How is white different from other types of onions?

Although white, yellow and red onions belong to the same family and have a similar appearance, the vegetables differ in taste, smell and chemical composition.

From regular onion (yellow)

In addition to the obvious difference in the color of the husk, white onions have a more pronounced aroma, but at the same time have a delicate sweetish taste. Yellow onions have a characteristic burning aftertaste and a sharp pungent odor. However, onions are most often used in cooking, while white onions are mainly used to prepare fresh salads and snacks.

From red

The taste of white onions is sweeter and juicier. However, red onions have a pronounced aroma and a rich vitamin composition, which makes them healthier. Both types of onions behave similarly when cooked, but red onions can be as hot as yellow ones, while white onions always have a mild flavor.

How to choose?

In order to buy high-quality and healthy white onions, you should pay attention to the appearance of the vegetable. The head should be of medium size, not too small and not large (about 3-5 cm in diameter), otherwise it is a mismatch.

The bulb should be dense, without mechanical damage, with a dried base on which there are no roots. The smell of the vegetable can be felt, but it is very weak. The husk should be dry, with a characteristic shine, its color is uniform, without dark inclusions.

The presence of roots or sprouted feathers indicates that the bulb has given up most of its nutrients to the growth of shoots, which is why its taste has deteriorated and it has become soft inside.

Snowball

Do you want to be modern and follow the latest trends in onion growing? Then choose the Snowball variety. Today, many gardeners can boast of an excellent harvest of this onion. A distinctive feature of this variety is that the outer scales of this round white onion are even more juicy than the inner ones. The variety is a mid-early variety, which means a good harvest will not take long to arrive. Well, those who have already managed to grow more than one Snowball crop on their plot also praise it for its good keeping quality and resistance to bolting.

How to store?

White onions are not too picky about storage conditions, however, there are several subtleties that must be observed in order to preserve the beneficial and tasteful qualities of the vegetable.

Conditions

You can store onions in their peels at room temperature in a dark place where there is no high humidity or dampness. You can keep the bulbs in nylon stockings, wooden or cardboard boxes/boxes, as well as in fabric bags or by hanging bundles along the wall in the kitchen or pantry.

Peeled onions can be kept in the refrigerator, but the beneficial properties of the vegetable almost completely disappear 3-4 hours after cutting or peeling.

Term

The shelf life of onions depends on the variety, but generally the shelf life under the right conditions varies from 3 to 7 months.

How to store for the winter?

To preserve white onions for the winter, after harvesting, they must be thoroughly dried for 7 days in the sun, removed from dirt and carefully sorted to avoid rotten fruits. Then the vegetables need to be transferred to a box and placed in a dark room with an air temperature of 1 to 4 degrees Celsius.

What does it mean?

All onions can be divided according to taste into sharp, bitter, semi-sharp and sweet varieties. The sweetness of a variety depends not on the sugar content in its pulp, but on the amount of essential oils that give the onion its pungency. The carbohydrate content in sweet onions is reduced several times compared to spicy varieties.

Advice

Sweet options do not cause tears when peeling and cutting, but retain all their beneficial properties. They do not reduce the content of phytoncides - substances that affect the activity of bacteria, due to which the benefits are also not reduced.

What is it used for in cooking?

White onions, due to their sweet taste, are most often consumed raw, added to a variety of salads, pickled fish, and also served as a vegetable side dish for kebabs and other meat dishes.

The vegetable is used as a decoration for dishes, usually snacks. The onions are stuffed with minced meat or minced meat with vegetables and grilled. French onion soup is made using white and onions.

Onions are often used to prepare fatty creamy sauces, since fats soften the taste of onions and reduce their aggressive effect on the gastric mucosa.

How to pickle white onions?

To make a delicious marinade, you need to take 3 medium white onions, 50 g sugar, 10 g salt, 7 tbsp. l. vinegar (9%) and cold water 250 ml.

In a deep non-metallic container, you need to mix all the bulk ingredients, add water and vinegar to them and mix thoroughly. The onion should be peeled and cut into any pieces, put in a jar or any other glass container, pour in the resulting marinade, cover with a lid and refrigerate for half an hour. After the specified time has passed, the onions can be served.

Health benefits and harms

White onions contain a large amount of vitamins and minerals, thanks to which the vegetable has a positive effect on the functioning of the human body.

Onion juice is used as a cosmetic to improve hair structure. In addition, grated vegetables are used in folk medicine to treat burns or the effects of frostbite. Onions are also often used to treat colds accompanied by cough and runny nose.

Useful properties of white onion:

• strengthens the immune system and reduces the likelihood of contracting viral diseases during the cold season;
• intensifies digestive processes, as the production of food enzymes is activated;
• reduces the likelihood of malignant tumors;
• reduces the permeability of vascular walls, increases their elasticity and improves tone;
• minimizes the level of “bad” cholesterol in the blood and also normalizes fat metabolism;
• reduces swelling;
• removes toxic substances and heavy metal salts from the body;
• normalizes the amount of sugar in the blood thanks to the phytohormone glucinin;
• increases the amount of hemoglobin in the blood;
• normalizes the process of hematopoiesis;
• reduces the likelihood of developing anemia.

White onions can also be used as a natural antibiotic or antiseptic.

Excessive consumption of vegetables can cause irritation of the gastric mucosa, which can cause the development of gastritis. The daily intake of onions is purely individual and depends on the sensitivity of the stomach.

Children under 1.5 years old should not include raw white onions in their diet, as the vegetable may be too caustic for a child’s fragile stomach.

In addition, harm to the body can be caused in case of individual intolerance or allergy to white onions.

Description

The white heads have an even shape, with a flat bottom with roots on one end, and a slightly elongated tail on the other end. There are other forms, more oblong, but there are no flat ones like a turnip among the varieties.

This shape makes it easy to peel the onion; you just have to grab it with your hand, since, for example, a flat one is inconvenient to peel.

Dried scales or onion peels are almost invisible against the background of the pulp; clear veins are visible on it. White onion varieties are considered salad varieties and are not suitable for aging, nor for canning.

Taste qualities

The taste is excellent, the bitterness is practically absent or present, but weak, due to which it is considered a salad vegetable. This fact becomes the purpose of its cultivation for fresh consumption.

In Russia, white onions are still little known, but some farmers have already begun to grow them; the vegetable crop comes to the shelves from Asia, Mexico or Spain, where its cultivation is established for industrial purposes.

Composition and properties

In this case, white onions are no different from other types. Its nutritional value per 100 g is 42 kcal. The carbohydrate content is 9.87 g, but the protein content is 1.43 g. Its chemical composition is as follows:

• Thiamine (vitamin B1) - 0.046 mg.
• Riboflavin (vitamin B2) - 0.027 mg.
• Pantothenic acid (vitamin B5) - 0.123 mg.
• Pyridoxine (vitamin B6) - 0.12 mg.
• Folate (vitamin B9) - 19 mcg.
• Ascorbic acid (vitamin C) - 7.4 mg.
• Tocopherol (vitamin E) - 0.2 mg.
• Biotin (vitamin H) - 0.9 mcg.
• Vitamin PP - 0.2 mg.

In addition to being rich in vitamins, onion pulp has an excellent set of macroelements: calcium, magnesium, potassium and phosphorus. Microelements include: iron, manganese, zinc.

This composition determines the beneficial properties of onions, including:

1. A natural antiseptic, thanks to the presence of phytoncides (essential oils), it helps destroy pathogenic microbes and bacteria. For this reason, in folk medicine it is used for sore throat, stomatitis, influenza, and acute respiratory infections.
2. The presence of free iron elements helps with anemia and increases hemoglobin levels.
3. Improves digestion.
4. Strengthens joints and makes them elastic.
5. Normalizes blood sugar levels.
6. Used to destroy cancer cells.

In addition to the treatment of certain diseases, the vegetable is actively used in cosmetology for hair and facial skin.

Use in cooking

Firstly, it is a dietary product, so it can often be found as part of various diets. Its main use is fresh consumption and in salads. It perfectly complements the flavors of other vegetables and meats. Eating a salad that contains sliced ​​white onions is a pleasure. It does not emit an unpleasant odor and tastes sweet.

In cooking they are often used as a substitute for yellow or red vegetables. It boils well in soups and purees, but does not fall apart when fried, but acquires a golden color.

Use in medicine and cosmetology

White onions are used in folk medicine along with other types.

Burns

The bactericidal property of white onions is used here. Apply in the form of a paste to the affected area of ​​the skin. The antiseptic kills pathogenic microflora and promotes rapid healing and tightening of the scar.

Calluses, boils, boils

If your new shoes are worn out, don’t despair. You need to prepare an infusion of onions with vinegar. Onion scales are placed in a glass jar and filled with vinegar. Leave in a tightly closed container overnight at room temperature. In the morning, take out the scales, wash them under water and apply them to the callus. Lubricate the skin around with a rich cream, wrap it with a bandage and leave it overnight. The next morning, the steamed callus is removed from the skin.

The same gruel will help break through abscesses or boils. It is enough to hold the bandage, lubricated with the juice of the head or an application of greenery, for some time. Antiseptic properties will work here too.

Ringworm

The skin affected by lichen is smeared with white onion juice and allowed to dry, after a couple of hours the procedure is repeated. Manipulations continue until the lichen disappears completely.

Insect bites

Cotton wool is soaked in the juice of onion scales and applied to the bite, leaving for 15 minutes. The procedure is repeated several times until the itching subsides and the redness goes away. You can simply rub the sore spot with a piece of white onion.

See also

Terms of harvesting and storage of onions in central Russia, when they are dug

Read

Cough

The vegetable has long been used to cure upper respiratory tract infections. To improve the effect, the mushy mass is mixed with honey and drunk. This duet allows phlegm to come out faster, and has an enveloping effect during dry coughs.

Otitis

White onion juice is dropped into the inflamed ear. This helps to destroy bacteria, in particular Pseudomonas aeruginosa, staphylococci and streptococci. These bacteria appear in the nasopharynx, from there they enter the Eustachian tube and begin their life activity there, but onions do not allow the rods to multiply and have a detrimental effect on them.

Joint diseases

Here the onion is thoroughly ground with sugar and applied to the affected areas.

Contraindications

There are categories of people for whom the vegetable is contraindicated. It can harm them to some extent:

1. Children under 1.5 years of age. Fresh onion juice can burn the mucous membranes of the mouth and larynx.
2. People suffering from gastritis and peptic ulcers of the gastrointestinal tract.
3. Use with caution in diseases of the nervous system, migraines and hypertension.

Since onions cause gas formation, it is better to exclude onions from the diet when flatulence occurs. If you are overweight, eating white onions is prohibited. It may increase appetite.

Origin

The homeland of any onion is considered to be the territory of Asia, now Afghanistan and Iran. Onions were grown as a garden crop in India, Egypt, and Greece. The cultivation was mainly carried out by commoners. They ate it like potatoes today, which is why they were always energetic and strong.

Onions appeared in Russia in the 17th and 18th centuries. Since then, it has been actively cultivated. Breeders study the characteristics of wild onions and improve them, developing new varieties, including white onions, which attract no less attention, and today have become the most fashionable due to their taste.

The best varieties

There are many varieties of white onions. Among them, summer residents prefer varieties with good yields, ease of care and a long shelf life.

Alba

A variety of white onions called “alba” has large bulbs with a long shelf life (up to 6 months). The ripening period of this mid-season variety is approximately 3 to 3.5 months. The bulbs grow fleshy, sometimes reaching a weight of 180-200 g. On average, the weight of the head ranges from 80-100 g.

The onion is juicy and semi-sharp. It is usually consumed raw, but is also suitable for preservation. It is grown by sowing seeds.

Comet F1

The variety is distinguished by its sweetness and juiciness, since the onion pulp contains approximately 8.2% sugar. “Comet” is a medium-late variety with a ripening period of 3 months. Onions can be stored in a dark place for up to 6 months. The bulbs are large and beautiful, weighing about 100 g.

Can be grown both from seeds and from small bulbs. Used for salads and side dishes.

Nevada

An early variety of white onion with a ripening period of 2-2.5 months. Can be stored in a cool place for up to 7 months. The bulbs are round and dense, weighing from 75 to 90 g. It is grown by sowing seeds. Can be used both for salads and for preparing a variety of dishes.

Snowball

A mid-season onion variety, characterized by juiciness and meatiness. The weight of the fruit varies from 120 to 200 g. It is grown by sowing both seeds and small bulbs. The taste is semi-sharp.

This type of onion can be stored for 3 to 5 months.

Sterling F1

A hybrid mid-season onion variety that can be stored for 3 to 4 months. It is distinguished by rounded large bulbs, juiciness, bright aroma and rich taste without bitterness. The weight of one onion can reach 200 g.

It is grown by sowing seeds and small bulbs. Typically used as an additional ingredient in salads and other fresh snacks.

Nevada

If you really want to pamper yourself with early white onions, choose the Nevada variety. It takes only 95 days to fully mature. Such round onions can be safely cut into salads or added to your favorite preparations. And of course, another undeniable advantage of this variety is its excellent shelf life (up to 7 months).

Growing white onions

Due to the fact that white onions, unlike yellow onions, almost do not repel pests and have weak immunity to infections, growing and caring for them require more attention. However, the general principles of planting are practically no different from the usual planting of onions.

Landing

It is best to plant white onions in the spring, when the soil has warmed up sufficiently after frost, but remains moist from melting snow. Approximately the planting period begins in the last weeks of March or the first of April (depending on the climate).

You can plant onions with seeds and small onions (sets). Onions can be planted in an open area, in a greenhouse or in boxes.

The place should be sunny, without strong winds and stagnant water. The soil should be light and loose, and well fertilized. Acidic soil is not suitable for growing this onion. Before planting, you need to carefully dig up the soil, apply mineral fertilizers and, if necessary, make the soil lighter by adding sand or wood ash.

It is not advisable to plant onions in an area where legumes, pumpkin or nightshade crops previously grew, and you also need to plant white onions in different beds every year. Strawberries or cucumbers are a favorable neighborhood; it would be a good idea to plant the vegetable near tomatoes, beets or radishes.

The seeds need to be planted densely, but not too densely, so that the heads do not interfere with each other. The depth of the hole should be 3 cm, the distance between the seeds should be approximately 5-6 cm. The distance between the beds should be at least 25 cm.

The sets are planted with an interval of 15 cm between the heads. The distance between the beds should be approximately 25 cm. The depth of the hole for seeding material is 5 cm.

Care

During the growing season, vegetables require regular irrigation. During periods of extreme heat, watering should be done daily, in foggy weather without precipitation - 3-4 times a week (the amount depends on the speed of soil drying). The soil should not be constantly wet, but it should not be allowed to dry out either.

1.5 months before the start of harvest, watering should be reduced to 2 times a week. When there are 3-4 weeks left before harvesting, you need to stop watering the beds altogether so that the bulbs get stronger.

Organic fertilizers should be used, such as chicken grass, as well as mullein or manure (1 glass of the substance per 10 liters of liquid - this solution is enough for 3 sq. m of land). Fertilizing is carried out before watering the plant before and during the growing season. At the final stages of onion ripening, fertilizing is not necessary.

Care

White onion is a low-maintenance crop. You don't have to break your back and spend all your time in the onion beds, but you still have to pay some attention.

Weeding and loosening

White onions do not like being next to weeds, which inhibit the growth of feathers and the full development of the root system, as it draws out all the nutrients. Therefore, as weeds appear, they are weeded out. At the initial stage, the beds can be weeded with a hoe with a narrow blade, so that it can easily pass between the rows and not touch the plants. When the feather stands up and gets stronger, and the bulb gains its size, the hoe cannot be used. Weeds are removed manually.

White onions do not like crust on the soil surface; they need constant access to air, so the beds are loosened very often to a depth of 5 cm. Loosening is usually combined with weeding or watering. Today there are many different devices that can easily be used to pass between the rows of onions without touching the root crops: hoes, flat cutters, pointed rippers.

Watering

All varieties of white onions are moisture-loving vegetables. Frequent watering is required during the feather growth phase and the bulb growth phase. The soil is spilled so that there is water on the beds.

The rest of the time, moisturize as it dries completely, about once a week.

After germination, the soil should be wetted by 10 cm, and during the development of the root crop by 25 cm. Before harvesting, stop watering.

Top dressing

Over the entire growing season, white onions are fed several times:

1. Two weeks after landing. Apply an aqueous solution of urea (25 g per 10 l) to the root. This fertilizer can be combined with nitroammophos applied in the same way.
2. The second time is fed in the second half of June or two weeks after the first. Phosphorus-potassium fertilizers are applied: superphosphate and potassium salt.

If the soil is clayey, then the second fertilizing can be repeated after another couple of weeks. It is better not to apply nitrogen fertilizers.

If fertilizers are applied in the fall in the right quantity and correctly, then there is no need to feed the plants during the onion growth process.