Allium ursinum "Bearlet" – a perennial plant of the onion family, known for its characteristic garlic aroma and the soft, slightly chive-like taste of its young shoots and leaves. This is a valuable greenery, rich in vitamins, carotene, essential oils, and phytochemical compounds that contribute to improved digestion, cardiovascular system support, and prevention of cholesterol accumulation in the blood.
The plant prefers fertile, light loams or chernozem with a neutral reaction; it cannot tolerate acidic soils. For successful cultivation, the best predecessors are cucumber, cabbage, tomato, potato, and legumes. Seeds can be sown in autumn or early spring – at the first suitable temperature regime. When sowing in open ground, furrows are made with a depth of 1.5–2 cm; after planting, the soil is slightly compacted. For autumn sowing, rows are mulched with manure or peat, while for spring sowing, seeds are pre-stratified: placed in a refrigerator at a temperature from 0 to 3 °C for 80–100 days, after which they are transferred to room conditions. It is important to maintain moisture and ventilation.
The vegetation period is short – leaves begin growing immediately after the snow melts and reach maturity in 24–29 days. Green harvesting is done in late May by cutting off the entire above-ground part of the plant to preserve the bulb; this should not be repeated more than once every 2–3 years in one place. Allium ursinum can be used fresh, salted, pickled, fermented, or dried: it is added to salads, soups, pie fillings, and also used as a seasoning for meat, fish, and vegetable dishes. Thanks to its resistance to cold, moisture, and shade, Allium ursinum "Bearlet" is easily cultivated even in less favorable conditions, providing a constant source of aromatic and healthy greenery.
