Montana onion is a medium-early, high-yielding hybrid of Dutch selection, intended for universal use — both for leafy greens and for bulb production. The vegetation period ranges from 80 to 100 days depending on climatic conditions. The plant reaches a height of 35-50 cm and forms round-oval bulbs weighing from 90 to 150 g. The outer scales have a rich golden-yellow hue, while the inner flesh is white, juicy, and has a semi-sweet, spicy flavor, making this variety an excellent choice for fresh salads and various dishes.
The Montana variety is characterized by high commercial yield — up to 70 t/ha, with total yield potentially reaching 75 t/ha. The bulbs exhibit excellent storage durability and retain their flavor and nutritional qualities for up to 8 months. The vitamin C content in the bulbs is approximately 14 mg per 100 g, and the sugar level is 7.1%, ensuring a pleasant taste and beneficial properties of the product. The variety is resistant to bolting, which contributes to obtaining a high-quality harvest without losses.
One of the key advantages of this variety is its high immunity to major fungal diseases, including false powdery mildew and rot, as well as resistance to onion fly infestation. Montana adapts well to various soil types provided standard agronomic practices are followed. Recommended planting density is 10 cm between plants and 20 cm between rows; spring planting depth is 3-5 cm, and winter planting depth is 6-10 cm. Thanks to these characteristics, the Montana variety is ideal for both commercial cultivation and personal farms.
