Bow Stuttgarter Riesen

Stuttgarter Riesen (Stuttgarter) can be safely called one of the most popular onion varieties in Russia. It is appreciated for the preservation of varietal qualities, excellent taste of green feathers and other parts of the plant, and general unpretentiousness. This onion with a golden hue of the husk is well recognizable both in the sevka stage and after full ripening.

Stuttgarter Riesen was obtained by breeders from Germany, specialists of the company "Replacement Mauser Quedlinburg". The variety was entered into the State Register of the Russian Federation in 1995, 14 years after the application for admission was submitted. The originator was Saatzucht Quedlinburg GMBH.

This bow is versatile. The ripeness of the variety is 55% before harvesting and up to 95.7% after ripening. Small onion, single-bud, with high keeping rates. Suitable for mechanized harvesting.

The bulbs of this variety are medium in size and large, flat or flat-round in shape. The average weight of each is 50-94 g. Their dry scales are bright, golden brown, inside the scales are juicy - white, they are well spliced ​​together. The head itself is dense.

When grown on a feather, it reaches a height of 45-47 cm in 50 days. The number of leaves on the head is up to 8. Feathers are green, bright and juicy. Peduncles are high, thickened. The collected seeds retain all the properties of the variety.

The variety is used in cooking, fresh in salads, pickled. Suitable for drying. Ripe onions have a sharp, pronounced taste. The greens are juicy, with a bright aroma. The main purpose of the variety is commercial production and gardening.

Early ripe onions. From germination to lodging of the feather, 66-73 days pass, the seedlings ripen in 85-95 days.

This is a high-yielding onion with an average yield in the range of 101-351 c / ha. In suburban conditions, 5-8 kg are collected from 1 m2.

The variety is zoned for Eastern Siberia and the Middle Volga region, Central Russia. Grown in the Volga-Vyatka region.

The variety is grown in an annual or biennial culture. A turnip is obtained from seeds by sowing seeds in March. Seedlings are transferred to open ground in early May. Sevok is planted directly into the ground, usually before winter, by establishing constant temperatures in the range from 0 to −3 degrees, to a depth of about 5 cm, without thickening. So the onion will not have time to grow, it will successfully overwinter.

It is customary to plant Stuttgarter Riesen according to the 30 × 5 cm scheme, choosing for it sunny areas protected from strong winds. Watering is organized in aisles so that there is no direct contact with the bulb. It is also useful to cover the surface of the bed with humus to increase yields. A month before harvesting, watering stops, until that time the soil is moistened regularly, preventing the formation of a dry crust, loosened and weeded.

You can get the largest and highest quality onion heads through the use of the seedling cultivation method. The beds with it must be regularly loosened, thinning the planting, if seed sowing was carried out. Overfeeding the plants is not recommended, especially when forcing the feathers. Excess nitrogen is bad for the taste and quality of greens.

In the process of growth, in the spring, onions planted before winter can be fertilized with organic matter.Urea will do as well. Fertilizers are applied twice, with an interval of 5 days.

Winter seed onions ripen quickly, therefore planting them is considered the most preferable. Spring sowing is carried out only in well-warmed soil, evenly, in grooves, with an interval of 1 cm. As the greenery grows, thinning is performed.

The harvested crop must be dried right in the garden. If this is not done, the Stuttgarter Riesen will quickly rot. Harvesting begins with yellowing of the leaves.

The variety grows well on loamy chernozems. Poorly tolerates acidic soils. You can plant on clean loam, after adding wood ash and compost, potassium-phosphorus complexes to it.

This onion is quite unpretentious, it is successfully grown even in temperate climates. Poorly tolerates high humidity and extreme heat. During the cold season, it is grown in greenhouse conditions.

Onions of this variety are susceptible to neck rot. Strongly and often affected by downy mildew. It can be attacked by an onion fly, but the problem can be solved by sowing carrots together in the same garden. And also preventive measures include the disinfection of seeds and seedlings in a manganese solution, compliance with the requirements for crop rotation, digging the soil before winter.

Lack of minerals is often mistaken for signs of disease in this onion variety. The paleness and flabbiness of feathers indicates a lack of nitrogen. Withering and softening can be a sign of potassium deficiency.

The opinion of summer residents about the Stuttgarter Riesen onion variety can be called very high. Numerous reviews indicate the high quality of seed material, good germination rates. It is noted that when planting seeds, you can get fresh greens even on the windowsill. The variety is absolutely unpretentious, but picky about the quality of the soil, it has to be changed with each sowing. The purchased planting material practically does not have empty bulbs.

For the greenery, summer residents recommend taking exactly the sevok, which gives a juicy white arrow. When germinating, it is better to cut off the tops so that it goes faster.At the stage of building the head, experienced amateur vegetable growers are advised to rake the soil around it. In the middle zone of the Russian Federation, the variety is praised for the rapid ripening of the crop, which helps to prevent infection with late blight. Summer residents also advise calibrating the heads when planting, so it will be easier to sort ripe onions when harvesting.

The disadvantages of the variety are manifested mainly when grown per bulb. Large heads are poorly stored, it is better to leave smaller specimens for the winter. During prolonged rainy periods, onions in the ground can quickly rot and be attacked by a fungus. Too zealous with watering is also not worth it. On the downside, some summer residents also include the flattened shape of the heads; not all chefs like it.