GREEN DOLE — a mid-season variety of perennial green onion, intended for salad use. The period from germination to the first green cutting is about 38 days, which allows for quick acquisition of fresh greens. This variety is frost-hardy, making it resistant to adverse weather conditions and allowing its cultivation in various climatic zones.
Green onion is a herbaceous plant with long narrow tubular leaves of emerald green color, which are immature leaves of the bulb onion. At the bottom, the leaves transition into a white bulb. The taste of the greens is quite pungent and sharp with a spicy nuance, giving dishes special piquancy. Green onion is widely used in cooking: it is added to salads, side dishes, stews, first courses, as well as meat and vegetable dishes, enriching their taste and aroma.
In addition to taste qualities, green onion has a rich composition of useful substances. It contains vitamins A, C, B group, essential oils, minerals such as zinc, calcium, and potassium, as well as bioflavonoids, quercetin, anthocyanin, sulfur compounds, zeaxanthin, and lutein. Thanks to this, regular consumption of greens contributes to strengthening the immune system, prevention of oral cavity and ophthalmological problems, improvement of skin and cardiovascular system condition, as well as activation of brain activity and slowing of aging processes. However, people with kidney and liver diseases are recommended to limit the consumption of green onion.
