EARLY TRAPESA

The Early Trapesa onion variety is an early-maturing and high-yielding type valued for its versatility and high quality. This variety forms large white bulbs and a juicy green leaf rosette, which have a delicate, slightly sharp taste. Leaves are of medium size, very juicy, and soft, making them ideal for fresh consumption. Early Trapesa onion is widely used in cooking: it is added to salads, soups, meat and fish dishes, and also used to decorate appetizers and prepare sauces and marinades. Due to its juiciness and taste qualities, it is excellent for freezing and storage during winter as a source of vitamins. This onion variety differs in high productivity and early maturity. Sowing seeds is recommended directly into the open ground in late April–early May at a depth of 1.0-1.5 cm with row spacing of 10-15 cm. Harvest begins in late June–early July when leaves reach a height of 20-30 cm. Early Trapesa develops quickly and allows obtaining fresh greens in a short time, which is especially valuable for gardeners and farmers striving for an early harvest. The plant is perennial, herbaceous, of the Onion family, with upright leaves of medium height. Early Trapesa onion differs in good adaptation to various growing conditions and is suitable for use both fresh and processed. Its juicy leaves and large bulbs make this variety in demand both for home consumption and commercial cultivation.