Welsh onion

Short description of the species

Botanical name

Welsh onion

Latin name

Allium fistulosum

Family

Amaryllidaceae

Origin

Northeast Asia, primarily from the region of Siberia

Crop classification

spice and aromatic plants, onion vegetables, leafy vegetables

Exposure

light does not have too much influence on the formation of vegetative and generative organs of winter onion

Temperature requirement

frost-resistant, perrenial

Optimal temperature

between 15 - 25°C, leaves start to bud at 1°C

Water requirement

additional irrigation required, usually by sprinkler, as drip irrigation is not suitable due to the narrow spacing between rows

Soil requirement

well-drained, rich in organic substances, sandy loam and clay soil

Soil pH

5,3–7,4

Edible part

leaves, onion

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Interesting

The juicy leaves are usually dark green in color and have a mild spicy flavor, but milder than onions. Especially in early autumn, whole plants are harvested and delivered to the market instead of onions.

accessibility

Usage

in salads, sandwiches and hamburgers, soups, sauces, stews, in Asian cuisine, winter onions are often used in stir-fry dishes, with other vegetables, meat or tofu, added to noodle or rice dishes

Inclusion in the sowing process and fertilization requirements 

perennial grass plant, grows as an annual crop, but it is also possible to grow it as a multi-year crop (3-4 years), but it is not recommended to stay longer in one location, as the yield decline starts to show in the third year 

track: II., III. 

suitable pre-crops: cereals, legumes, leafy vegetables, rapeseed 

fertilization: to achieve high yields, it is necessary to fertilize with nitrogen N - 140 kg/ha, phosphorus P2O5 - 75 kg/ha and potassium K2O - 200 kg/ha 

Varieties: the main directions of breeding winter onion varieties include reducing pungency, high sugar content, resistance to diseases, high yield, suitability for mechanization, length of bleached part, uprightness of leaves, contrast between green and white part, wax layer, balanced development and early varieties 

Agricultural cultivation techniques: 

Propagation: it can be propagated from seeds or by dividing bunches, under favorable conditions it can also be propagated by self-sowing. Agrotechnics of cultivation - direct sowing (2 suitable terms, distinguished by font type)

Harvesting: the leaves of the plant grown as a perennial crop are cut two to three times during the growing season, harvesting is repeated after 30-35 days 

Valuable nutritions sulfur compounds, flavonoids, vitamins, minerals 

Phytotherapeutic groups: antibiotic, antiphlogistic, antioxidant 

Diseases and pests: similar diseases and pests as with onions, but it is more resistant to perenospora, if necessary, we protect against leek leafminer and onion bloomer