Valenciana onion is a medium-maturing bulb onion with golden-brown, round bulbs weighing between 50 to 250 grams. The maturation period ranges from 115 to 130 days, making it suitable for both industrial processing and fresh market sales. The plant forms a robust, balanced rosette with medium-length leaves covered in a waxy coating, which protects against adverse conditions. A well-developed root system ensures stable nutrition, high disease resistance, and good adaptability to various soil-climate conditions. Valenciana is characterized by high yield — up to 15 kg per square meter of quality product. The onion stores well and has excellent keeping quality, allowing harvests to be preserved until the next season. It prefers fertile, light loams or clay loams with neutral soil reaction and does not tolerate acidic soils. Best preceding crops include cucumber, cabbage, tomato, potato, and legumes. Valenciana onion can be grown both in open ground and using various agronomic techniques. Seeds are sown early spring or autumn at a depth of 1.5–2 cm with row spacing of 20–30 cm, and thinning is performed after the emergence of 2–3 true leaves. Regular watering, loosening, and fertilization are required during the vegetative period, ceasing in July. Harvesting occurs when leaves turn yellow and droop. Due to its adaptability and cold resistance, this variety is suitable for cultivation in various regions and ensures a stable, high-quality yield.
