Onion DED

The DED onion variety is a mid-season hybrid with a maturation period of about 115-120 days from germination to mass yellowing and drooping of leaves. This variety is characterized by high yield, reaching 3.2-6.8 kg per square meter, and good product quality. The bulbs have a round shape, dense structure, brownish-yellow dry scales, and white juicy flesh. The onion taste is semi-sharp, making it versatile for various culinary purposes, including fresh salads, seasonings, pickling, and winter preserves. Bulb mass varies from 85 to 150 grams, with individual specimens reaching up to 220 grams. The variety stores well for 6-7 months, allowing long-term use of the harvest.

For growing the DED onion, it is recommended to sow seeds in open ground at the end of April – beginning of May at a depth of 1.0-1.5 cm with row spacing of 7x15 or 10x15 cm. To obtain larger bulbs, growing via seedlings is possible: sow seeds in March and transplant seedlings in early May. The variety is undemanding regarding soil type but prefers fertile, non-acidic soils with good drainage and aeration. An important condition for successful growth is regular watering, application of nitrogen fertilizers, and thinning of plants. To form large bulbs, it is recommended not to pull green shoots for greens.

Harvest is collected in August when leaves begin to yellow and droop. Timely collection is important because delayed harvesting can cause onion regrowth, which worsens storage. After digging, bulbs are thoroughly dried to ensure long-term storage. Due to its characteristics and versatility, the DED variety is an excellent choice for growing in annual culture, especially in the Central part of Russia, and is suitable for various culinary processing methods.