Classic Bow

Classic onions can be improved. Agrofirm "Poisk" regularly offers new varieties, even more productive, juicy and mature. The Classic variety, despite its name, was bred not so long ago - in 2016.

The Classic variety is a solid onion with the usual white pulp and golden brown husk. It is based on the well-known Chalcedony variety. The new variety has disadvantages, for example, not the best ripening, but it is specially created to obtain reliable huge yields. They completely cover losses. The variety has good taste, keeping quality and beautiful calibrated bulbs. Plants are very hardy, do not get sick. The Classic variety is recommended for commercial production.

Bulbs are round, weighty, weighing 90-120 grams, number of nests - 2-3. A ripe bulb has 3-4 covering scales of a thick golden brown color. The inner scales are white, with a slight greenish tinge, thick and juicy. The neck is thin. Keeping quality is excellent, onions can be stored well for 7-8 months.

The taste is good, semi-sharp, without harshness or bitterness, spicy. The variety is intended for fresh consumption. The bulbs are well stored, so at any time you can get onions for any dish: from fresh salads to soups or main courses. Suitable for cut workpieces. The rings of the Classic onion are fleshy and thick, so they are well suited for drying.

A mid-season variety, full-fledged bulbs can be dug out 100-120 days after sowing the seeds.

Ripeness is relatively good, but not the best. Before harvesting, the onions are 85% ripe, after ripening, 92% of the onions are completely ready for storage.

The yield is very high, on average 273-385 c / ha, which is comparable to the standard varieties Chalcedony and Udacha. In the Stavropol region, 472 c / ha were officially received. From 1 sq. m, 3-4 kg of turnips are removed, with intensive agricultural technology - up to 5 kg.

The variety is recommended for growing in warm regions of Russia. North Caucasian region, Krasnodar Territory. In such a climate, full-fledged bulbs are obtained from seeds in 1 year. In the middle lane, onions are grown under temporary shelters in unheated greenhouses, from which shelters are removed in summer.

For onions, choose a sunny, spacious place with loose, soft and warm soil.

Seeds germinate at a temperature of + 3 ... 5 ° C. Barely hatched seedlings cannot withstand a drop in temperature to –1 ... 3 ° C, therefore, in the middle lane, seedlings are grown either indoors, or seeds are sown only under film shelters.

Sowing terms with seeds - before winter, or at the end of February, beginning of March. The best guideline for a particular region is the timing of sowing tomatoes. Onions for seedlings are sown at the same time.

Seedlings are transferred to open ground when 3-4 leaves appear on the onion. Terms: mid-late May, when the risk of prolonged return frosts disappears.

Sevok and seedlings are planted every 5 cm, in row spacing of 30 cm.

Onions are watered as needed. The culture does not like frequent watering and stagnant water, it is able to endure short droughts.At the beginning of growth, it is watered once a week, until mid-June the volume of applied water is reduced by 2 times. In July, watering can be completely stopped, especially if the summer is rainy. In extreme heat, you can water several times, but avoid getting water on the feather and root collar.

They feed at least 2 times per season.

1. 3 weeks after disembarking to a permanent place - with urea and sulfur. The first component is a source of nitrogen, sulfur protects against fungal diseases.

2. 1 month before harvesting with potassium-phosphorus fertilizer (potassium monophosphate).

It will be useful to spill "Fitosporin" several times during the season.

Cleaning in late July - early August.

Onion Classic loves loose, well-permeable moisture and air, drained, nutritious soil. The best option is loam or sandy loam. When digging for 1 sq. m make 6 kg of compost. Too sandy soils are not suitable, it is better to clay and increase the amount of compost. Too clay and dense provoke the development of diseases, they are loosened, sand, peat, compost are introduced. The quality of the onion depends on the structure of the soil. On more clayey onions, it turns out to be more vigorous, on sandy ones it ripens faster. The acidity should be neutral or slightly alkaline: pH 6.4-7.9.

There are very few reviews of the Classic variety, which is not surprising. The variety has appeared recently. Those who managed to grow onions were pleasantly impressed by its yield. The taste is good, aromatic and mellow, although not quite comparable to the red and purple varieties. The variety may lack zest and mood, but it is plastic, responds well to high-quality agricultural technology, has an excellent balance between investment and return. The bulbs are even, calibrated, impressive during the harvest period, and have a perfect fit. Chalcedony - the "father" of the variety, is very popular in Russia. It is appreciated for its yield, taste, and is not prone to crushing. Even the smallest bulbs fit within the stated size, and the largest specimens can weigh up to 400 grams. "Son" is likely to be just as popular.