The Espanol onion is a medium-maturity bulb onion of Spanish type with a vegetative period of about 110-115 days. This variety is characterized by a round, slightly drop-shaped bulb shape, which has a dense structure and uniform size. The outer skin of the bulbs has an intense bronze-brown or golden-yellow color, while the flesh is snow-white, juicy and tender with a pleasant sweet taste and no bitterness. The average weight of one bulb ranges from 140 to 200 grams, which makes this variety versatile for various uses.
Espanol is distinguished by high yield, reaching 70-75 tons per hectare, and excellent storage capacity, allowing onions to be stored in fresh form for up to 5-6 months, practically until May. Thanks to the powerful outer scales, the bulbs are well protected during storage, and the foliage retains its green color longer than many other varieties. The onion is resistant to diseases such as downy mildew and fusarium, and is also capable of withstanding short-term air and soil drought, which makes it adapted to various climatic conditions and soil types.
The Espanol variety is suitable for cultivation both by seedling and without seedling methods in Ukraine and Moldova. It grows excellently on all soil types and is ideal for mechanized harvesting. Due to its qualities and versatility, this onion is widely used for direct sales in fresh form, processing and marketing after storage. Its pleasant aroma and sweet taste make it in demand both in home cooking and in industrial production.
