GREEN RAY

Green Ray is an early-maturing and winter-hardy variety of perennial onion, characterized by its synchronized and early green sprouting in spring, as well as a prolonged yield throughout the entire season. The plants are upright, reaching heights up to 50 cm and weighing between 30 and 50 grams. The green yield per season ranges from 1.5 to 2.6 kg per square meter, making this variety particularly valuable for cultivation both for personal and commercial purposes. In the first year, selective thinning is conducted, followed by mass cutting of green tops starting in May of the second year and onwards.

Sowing is done in rows at a depth of 1-2 cm from early spring to mid-August or in the autumn at the end of October. Young leaves are cut at a height of 5-7 cm from the ground 3-4 times during the growing season. For successful cultivation, the plants require timely watering, weeding, loosening, and fertilizing, especially after each cutting and in early spring.

Green onion features tender greens with a semi-sharp taste and is widely used in cooking as a fresh garnish for salads, vinaigrettes, meat and vegetable dishes, sauces, and soups. Additionally, it is valued for its beneficial properties: it contains more vitamins than the bulb and is used in folk medicine and cosmetology to strengthen and stimulate hair growth. This variety can also be grown for decorative purposes due to its dense rosette of leaves.