Onion of the southern subspecies, including sweet varieties, is distinguished by high variability due to the diversity of southern natural conditions. These varieties, for example, Yaltinsky, have round, elongated, or flat bulb shapes with juicy scales possessing a sweet taste and a light spicy aftertaste. Southern onion is grown in subtropical conditions, such as the southern coast of Crimea, where the average annual temperature is high and precipitation is evenly distributed. Due to the low content of essential oils and sugars, sweet onion is less storable but differs in excellent taste.
Bulb onion is one of the most common crops in the world, known since ancient times. It was widely used in food and medicine in ancient Egypt, Greece, and Rome thanks to its beneficial properties, including improving vision, strengthening teeth, and affecting hair growth. To grow onions, seeds are used, which are chosen depending on the purpose - storage or fresh consumption. The southern subspecies of onion forms large bulbs, unlike the northern one, and is more often used for fresh consumption.
Among modern varieties of southern onion, the Dutch variety Leon is highlighted, which develops rapidly in southern regions and requires about 120-130 days for full ripening. The bulbs of this variety are large, with a round shape and a beautiful bronze hue of the dry upper layers. The root crop mass often exceeds 400 grams, and the internal structure is dense and uniform, without cavities and veins. The taste of Leon onion is spicy and sharp, and due to the high content of dry substances it is capable of preserving its commercial and taste qualities for more than eight months.
