Characteristics and description of the "Exhibition" bow

The "Exhibition" onion is a salad onion variety. It has a pleasantly sweet flavor, devoid of bitterness. The onion rings are rich in juice and crisp. This vegetable is used in stews, meats, and fish. It is versatile and can complement any dish.

Onions' powerful antiseptic properties will boost the body's immune system and help treat colds. Onions are essential to eating, especially during periods of widespread illness. They are used not only for cooking but also in folk medicine recipes.

Description and characteristics of the Exhibition variety

A distinctive feature of this variety is its unusually large size. A single bulb can weigh over 500 grams. The onion has a beautiful, even shape. The peeling membrane is an attractive golden color and protects the vegetable from moisture and rot. Its juicy, sweet flavor allows it to be eaten raw. You don't even need to scald the onion—it doesn't taste bitter.

During the harvest season, up to 3 kilograms of onions are harvested from one square meter of soil. Onions are grown outdoors; they grow well and are frost-resistant. Seedlings should be planted in the first half of May or late April, depending on the weather. Planting should be done on a sunny day, preferably in the morning.

Since the Exhibition onion is considered a salad variety, it has a short shelf life. After harvesting and drying, the onion should be used within 3-4 months.

Growing and care

Onion bulbs are grown from seeds. Planting occurs in early March. Onion seeds are soaked in plain water to separate the empty seeds from the full ones. The empty seeds float to the surface of the water, while the full ones sink. After the empty seeds are removed, the remaining seeds are placed on a damp cloth. Leave the seeds in this manner for a couple of days.

The planting soil is prepared by mixing 9 parts compost, 10 parts turf, and 1 part rotted cow manure. All ingredients are mixed in a large container (any bucket will do) and poured into a box or large container. It's best to choose a rectangular seedling container for ease of handling.

The seeds are treated with Fitosporin. This product is specifically designed to treat seeds against possible disease. After treatment, the seeds are planted in the soil to a depth of 0.8-1.0 cm. Cover the container with plastic wrap or glass. Leave the container in this position for 5-7 days, assessing the soil condition daily.

In a week, small onion sprouts will appear. Moisten the soil with a spray bottle. Be sure not to overwater. If the soil is too wet, the young bulbs will rot and die.

Two months after planting, the seedlings are ready for transplanting. A shallow bed is created for the onions. It's best to place the bed on level ground with ample sunlight. Avoid shady or poorly lit areas. You can plant carrots nearby. The vegetables thrive in this location, and the carrots also protect the onions from pests.

Before planting onions in the garden, they need to acclimatize. The seedlings are placed in a cool place with a temperature of 15-17 degrees Celsius for several days. Once the onions have acclimated, they will be able to transplant more easily.

The plants are transferred to small holes dug in the ground and buried. You can add ½ cup of ash to the hole. The distance between rows should be at least 10 centimeters. The spaces between the rows are mulched with sawdust.

With bright spring sunshine and well-nourished soil, onions will quickly begin to grow upward. Watering should begin in early June. Water no more than once a week, but if the weather is hot, double the frequency. Water the onions at the roots; do not spray the upper part of the plant. Use cool water for watering. You can feed the onions with chicken manure or a potassium supplement. However, don't overdo it; once a month is sufficient for a healthy harvest.

The bed is regularly weeded to remove unwanted plants. The soil is loosened with a hoe, breaking up clods.

Onion planting begins in mid-July. Use a shovel to dig, then remove the bulb from the loose soil. Sometimes the bulb is buried so deeply and tightly that it needs to be dug several times. Once the onion emerges from the soil, remove the soil. Trim the green tips so that only the base, 3-4 centimeters high, protrudes.

The onion is ready to eat immediately; it can be chopped into a salad right away.
If you're storing onions for a while, they need to be thoroughly dried. Dry them in the sun. Lay the onions in a single layer and leave them on a windowsill in a warm, sunny room for several days. Turn them occasionally. When the skin begins to rustle pleasantly and turns a characteristic golden color, they're ready to be stored. A refrigerator or basement is ideal for this purpose. You can also store onions indoors, but only for a short time, in a dark, dry place.

Advantages and disadvantages

This variety of onion has many advantages:

1. Large size.
2. No bitterness in taste.
3. Juicy and crispy rings.
4. High yield.
5. Good germination.
6. Resistance to pests and diseases.

Unfortunately, the onions described in the article do not have a long shelf life, but this time is quite enough to use the entire harvest.

Reviews

Olga from Nizhny Novgorod says: "Every year I plant a bed of these onions without fail. I love their moderately sweet flavor without any bitterness. The bulbs grow large; half a bulb is enough to make a large salad bowl for the whole family."

Vitaly says of the Exhibition variety: "The onion attracted me with its large size. Indeed, even the first time we planted it, we got a very large harvest. Now we only plant this variety, and we are completely satisfied with it: both in taste and in terms of care."