Onion MONASTYRSKIY

Monastyrskiy onion is an early variety of shallot, widely cultivated by gardeners due to its numerous advantages. It is characterized by high resistance to diseases and pests, which significantly eases care for the crop. The onion is undemanding and capable of yielding generous harvests with proper agricultural technology. The plant prefers sunny locations and is recommended for cultivation in a two-year system from seed onions, adhering to a planting scheme of 20x2-3 cm for seed onions and 30x4 cm for sowing.

The bulbs of the Monastyrskiy variety have an elliptical shape and a mass of 25 to 35 grams in the first year, reaching 55-75 grams when grown in the second year from seed onions. They form clusters of 5-9 pieces. Dry skins are colored dark red with a brownish tint, while juicy skins have a white color with a purple tint. The onion flesh is very juicy, aromatic, and possesses a semi-sharp taste with a spicy sweetness, surpassing onion in taste qualities. The plant's leaves are tender and juicy.

The variety is distinguished by high storage longevity and can be stored for up to 10-12 months, which makes it convenient for long-term use. Yield ranges from 0.8 to 3 kg per square meter depending on growing conditions and agricultural technology. To obtain a quality harvest, watering should be stopped one month before harvesting. Monastyrskiy onion is versatile in application and suitable both for fresh consumption and for culinary processing, enriching dishes with a rich vitamin composition and rich taste.