All about onions, what are the varieties of onions

Onion is an integral part of almost any dish, but for some reason most people refer to this product negligently. Maybe because the peasants used the onion in their diet earlier. But any preconceived opinion can be debunked if it is correct and reliable to submit information. To this end, in this article we will share the accumulated knowledge and tell you which sorts of onions are the most useful.

It's not a secret that onion is an indispensable ingredient in the preparation of meat, fish and vegetable dishes, but not everyone knows that this vegetable is widely used in cosmetology and medicine, and in cooking it is often used in an unconventional way. And the whole point is that this everyday and habitual for all product has a number of useful properties.

Virtually on any garden grow different varieties of onions, one of which is an onion ordinary - a permanent inhabitant of any cuisine and a savior of man, especially in the winter season. Indeed, when our body lacks vitamins, the onion comes to the rescue. Uninformed people think that there are only two kinds of onions: onion and green. However, it is not. In the world there are many varieties of this vegetable, which differ in their habitat, taste, maturity, shape, color.

The most famous varieties of onions: leeks, onion-batun, chive-onion, shallots, onions. The onion contains sugar, fiber, water, vitamin C, proteins, mineral salts, essential oils. The latter give the plant a sharp taste. This kind of onion is sharp, sweet and semi-sharp. As a result of selection work, a lot of different varieties are displayed. According to experts, the best onion varieties are: Mstersky, Bessonovsky, Arzamassky, Rostov-on-Don (these are acute species) and Gribovsky, Yalta, and Khavsky (semi-ostrich).

Sweet onion grows in the south of Russia. In northern latitudes, it ripens much longer, so its cultivation is inexpedient. The best of its varieties are "Kaba" and "Spanish", they have a pleasant taste and a delicate aroma. But semi-sharp and pointed onions have significant advantages over sweet - they are stored for a long time in fresh form.

In onions, you can eat onion and feathers, and onions, unlike onion-batoon. But the leaves of the brass are rich in vitamin C and taste very similar to the leaves of the onion. Bow-baktun frost-resistant and very unpretentious. The first crop of this crop is harvested in late spring. In Russia, this species grows everywhere, except in the Far North. The most delicious varieties of brass are: "Sandy", "Tatarka", "Winter".

The next species is leeks. The most common varieties are "Bulgarian" and "Carantan", high-yielding and possessing valuable taste qualities. This kind of onion is rich in carotene, potassium, vitamins PP, B2, B1, C.

Schnitt-onion is extremely unpretentious, resistant to almost any weather whims, except for the conditions of the Far North. Food is consumed by young leaves of shnitta, which contain a lot of carotene and vitamin C. Unfortunately, this plant is not stored for a long time and quickly withers, so it is grown in small quantities. The best grades are Scoroda, Sibirskiy, Ryazanets.

Shallot onions due to frost resistance can grow in the northern latitudes. Its main advantage is early harvests, besides it is stored for a long time and does not lose its useful and taste properties. It can be eaten fresh and marinated, leaves and bulbs are eaten. Leaves contain 5.5% of sugar, bulbs - 13%, which gives the vegetable a certain piquancy and a pleasant taste. The best varieties: "Sorochka" and "Charlotte".

All of the listed varieties of onions have their own individual characteristics, but they are united by a high content of valuable nutrients and irreplaceable taste qualities. Store the onion at a temperature of 0 ... + 30 ° C.