Local Kuchivka onion, also known as shallot or sorokozubka, is a biennial plant with small, juicy bulbs united by a common covering. The bulbs are elongated, up to 4 cm in diameter and weighing from 20 to 55 grams, with outer scales ranging in color from light yellow to light purple. The plant features slender, juicy green leaves reaching up to 50 cm in height. This variety is renowned for its early, tender aromatic greens and flavorful bulbs, which store well and are widely used in cooking.
Local Kuchivka has a milder, more delicate flavor compared to common bulb onions, with a slight sweetness, making it a popular ingredient for salads, meat and vegetable dishes, sauces, first courses, and side dishes. It is consumed fresh, sautéed, or marinated. Due to its high yield and disease resistance, this variety tolerates adverse growing conditions well.
In addition to its culinary merits, shallot is a true treasure trove of beneficial substances. It is rich in vitamins A, B, C, E, K, and P, as well as minerals such as iron, calcium, phosphorus, potassium, zinc, and copper. Its composition includes essential oils, phytoncides, and other bioactive components that strengthen the immune system, aid recovery from colds, improve metabolic processes and digestive function, and support cardiovascular and nervous system health. However, individuals with gastritis or ulcers should avoid consuming this onion.
