BRUNSVIC

The Brunsvic onion is a medium-maturing Dutch variety adapted to Russian climatic conditions. The bulbs have an oblate shape and weigh between 70 and 115 grams. The outer scales are dark red, while the inner ones are white with red rings. The onion has a semi-sharp taste, making it versatile for various culinary purposes. The variety is recommended for growing as a one-year crop from seeds; it does not have special soil requirements, good drainage and aeration are the main things. It prefers fertile, non-acidic, moisture-retentive soils, as well as sunny planting sites. Seeds can be sown both in open ground and as seedlings. Seeds are sown at a depth of 1.0-1.5 cm into prepared, moistened soil, usually in April when the soil is already ready. When sowing, it is important to observe a planting scheme of 15x15 cm, while growing seedlings, sow in January-February. Seedlings appear in 20-30 days, after which they are thinned to a distance of 1-1.5 cm between plants. To obtain large bulbs, it is recommended not to pull green shoots. Regular watering, feeding with mineral fertilizers, and loosening the soil after watering contribute to good plant development. Harvest is carried out in August-September when leaves begin to yellow and lean. Watering stops 15 days before harvesting so that the bulbs mature better and are suitable for long-term storage. The onions are dug up, dried on the bed under the sun for 3-5 days, then finally dried under a shelter for 1-2 weeks. After this, withered stems are cut off, leaving a neck length of 4-5 cm, and stored in a dark, cool, and well-ventilated room. The Brunsvic variety is characterized by good shelf life and is suitable for growing in various regions due to its unpretentiousness and resistance.