pearl bow marinated- a fragrant appetizer that is served with barbecue, beef steak, eaten as an independent dish. Pearl onion is a herbaceous plant of the onion family. This vegetable was grown by the ancient Romans, they considered it the food of the rich. Nero used this product in huge quantities, as it was believed that the onion preserves the voice. Alicius recommended using onion greens as a salad, and boiling the "pearls" themselves and using them as a seasoning.

Pickled pearl onions have high taste qualities. The use of this product in cooking is not limited to adding to meat dishes. Its savory, delicate taste, as well as its noticeable sweetness, make it a valuable food item.

To date, this type of onion is second in popularity only to onions and garlic. Pearl onions can easily replace onions in a wide variety of recipes. When choosing an onion, it is better to give preference to a young plant whose stems are no thicker than 4 cm. It is used to prepare first courses, snacks and even a pie with onions. During heat treatment, the onion is quickly boiled soft, it can be used to thicken the stew.

How to marinate?

You can pickle pearl onions at home. To do this, you will need the onion itself, vinegar, salt, sugar, spices. The onion is washed and poured with boiling water for 30 seconds, then the water is drained and the onion is poured again, but with cold water: this will make it easy to clean. It is not recommended to remove too many layers from the onion during the cooking process, otherwise it will become too soft. The marinade is prepared in this way: salt, bee honey, vinegar are added to boiled water, onions are boiled in the marinade for 1 minute. At the bottom of the jar put bay leaf, peppercorns, thyme, rosemary. The onion is transferred to a glass jar, poured with marinade, and then sent to the refrigerator for 12 hours.

You can also additionally roll pickled onions and use it throughout the year. To do this, the onion, as in the previous recipe, is scalded with boiling water, cooled in cold water, cleaned, then laid out in jars and poured with boiling marinade. The marinade is prepared in this way: boil water, add sugar (2 tablespoons per 1 liter of marinade), vinegar, spices to it. Boiling marinade pour onions in jars and roll up the lids, turn the jars upside down. Onions are rolled up in small jars, because after opening they deteriorate very quickly.

Onions can also be marinated in lemon juice, for this you will need lemon, water, salt, sugar, vegetable oil, pepper, herbs. The juice of one lemon is diluted with 50 ml of water, the onion is poured, after cutting it into rings. Pickled onions according to this recipe for only 30 minutes.

Sometimes onions are marinated in vinegar with spices, for a marinade according to this recipe, you will need 6 cloves, chili peppers, allspice, mustard seeds.

Beneficial features

Useful properties of pearl onions are due to its valuable chemical composition. It contains essential oils, proteins, and vitamins: ascorbic acid, thiamine, riboflavin, carotene.

Pearl onions have a very useful feature: during long-term storage, it accumulates ascorbic acid.

Also, onions are rich in minerals, such as potassium, calcium, iron, phosphorus, and sulfur. Pearl onions are indicated for use by the elderly, because it protects cardiovascular system, and is also an excellent prevention of atherosclerosis. Onions are recommended for obesity, also for edema, as it has a diuretic effect.

Pearl onions contain a whole set of vitamins, it is indicated for use in spring beriberi, as well as to increase the body's defenses. Due to its low calorie content, pearl onions can be included in diets, because it perfectly diversifies the diet and fills the body with vitamins. By the way, onion satisfies hunger well, and vegetable fiber normalizes digestion. In the Middle Ages, they were well aware of the properties of pearl onions to satisfy hunger, they even called it "the food of the poor."

Use in cooking

In cooking, pickled pearl onions are used very widely. It goes well with fried meat, it can also be served as a side dish for fish, added to salads, snacks. The white stalk of this onion has a pleasant taste when fresh, it is mildly spicy and much softer than that of onions.

Pearl onion gives the dishes a refined flavor, it is used both fresh and stewed, marinated. It is customary to serve the white stem to the table as a side dish for meat and fish dishes. It can also be cooked in batter or put in scrambled eggs. Guests will appreciate pearl onions if served with cured or smoked meats, cheeses, tartlets.

Pickled pearl onions have a pleasant taste and do not contain bitterness at all, unlike a fresh product. Sweet and sour marinade is perfect for onions, making them even more tender. Even those who do not like fresh onions will appreciate this pickled vegetable.

Pickled Pearl Onion Benefits and Treatment

The benefits of this product have long been known traditional medicine. Pearl onion is indicated for gout, rheumatism, scurvy. Like any other vegetable of the Onion family, pearl onions are recommended for overwork, as well as for chronic fatigue syndrome.

Scientists came to the conclusion that pearl onions normalize the activity of the digestive tract, stimulate appetite, and have a beneficial effect on liver function.

Harm of pickled pearl onions and contraindications

Onions can harm the body with individual intolerance. It is not recommended to use this product for diseases of the gastrointestinal tract, such as ulcers, gastritis.

Leek is one of those crops that has not yet gained popularity in Russia. They sell it in stores, but there is still little grown in the beds. But leeks are very useful! In addition, it is a cold-resistant crop, and the harvest can be obtained until late autumn. Why are leeks in little demand in our country? I think it just hasn't been tested. I got addicted to leek when I was vacationing in France. In all cafes and restaurants there were dishes with leeks. Since then I have been growing it in my garden.

WHY IS IT PEARL

When I began to look for information about growing leek, I found out that it is called pearl. Where this name comes from, I have not found a clear explanation.

In one article, I liked an interesting "guess" of the author. It said that in the old days in Europe they ate a lot of onions so as not to get sick with terrible diseases that killed thousands of people. Leeks were held in high esteem because they did not have such a strong smell as onions. But the teeth remained strong and white (just pearly) for a long time, since the onion, having bactericidal properties, sanitized the oral cavity well.

Another explanation can even be tested. Fresh onions (fresh from the garden, not from the store) have a pearly sheen on the white scales of their stem.

PREPARATION OF PEARL ONION SEEDLINGS

Leek has a long growing season. It takes 6-7 months to get a thick white leg, so in middle lane it is grown only through seedlings.

Sowing is carried out from late February to mid-March, depending on the lighting. If there is an opportunity to illuminate, you can sow in February.

There are two ways to grow seedlings: with and without a pick. I've tried this and that. I liked the first way better. When grown without picking in a common tray, the roots are very tangled, and the plants get sick for a long time (photo 3).

You can pick leeks at a very early stage, while the plants are very small. It is convenient to plant them in plastic cassettes with small cells 4x4 cm. In them, they can survive until planting in the ground, you just need to monitor the soil moisture, leeks really do not like overdrying.

They also suggest soaking the seeds before sowing and planting the already hatched seeds immediately in the cells. But the leek sprouts unevenly, so this method is not very convenient.

Many people say that leek seeds take a very long time to germinate. Germination depends on the duration of storage of seeds, when buying, take fresh ones. Before sowing, the seeds can be soaked in simulators (Epin, Energen) or heat treated. To do this, the seeds in a gauze bag are alternately lowered into hot (like tea) and cold water for about 5 seconds (the action will be repeated 5 times).

Melt water gives a good stimulating effect, so leeks are often sown on snow (2 cm layer), spread out in a bowl on top of the ground. When the snow melts, sprinkle the seeds with dry earth. The container is covered with a bag. Leave in room for germination. When the first shoots appear, immediately into the light!

LANDING IN THE GROUND OF THE PEARL ONION

Seedlings are planted in the ground in mid-May. The bed is carefully prepared in advance.

Leek develops well on loose, fairly fertile soils. Poor sandy ones are flavored with humus, heavy clay is loosened with compost, sawdust and sand.

To obtain large white stems, leeks are planted spaciously: 25-30 cm between rows and the same amount between plants. So that the bed is not empty all this time, some kind of sealing crop is planted between the rows of leek: radish, lettuce, dill, etc.

Leek farming involves hilling the lower part of the stem. It is convenient to do this when the seedlings are planted in deep V-shaped grooves (15-16 cm). They are cut with a flat cutter or chopper.

By the time the seedlings are planted, leeks are thin, fragile blades of grass (photo 2). You need to work with them very carefully. During transportation, the leaves often break, but they can be cut. You can also trim the roots if they are heavily intertwined in the common tray. But it is better to prevent this and grow leeks in cassettes with cells.

Each blade of grass is planted with a peg, deepening the stem to the place where the first leaf grows. Then water the entire furrow.

For better survival, it is useful to cover the entire bed with spunbond, substituting low arcs or a couple of wooden bars under it so that the spunbond does not lie on the leaves.

HOW TO CARE FOR A PEARL ONION

As the onion grows, the grooves gradually fall asleep, raking the earth from the mounds (from the walls of the grooves).

If a sealing crop is planted between the rows of leeks, then it is impossible to spud in this way. Then the grooves are simply covered from the bucket with some organic matter (compost, rotted sawdust or just earth). However, care must be taken that the earth covers only the lower part of the stem and does not fall into the axils of the leaves.

Water the leek with a thin stream from a hose or watering can, but not by sprinkling, otherwise the walls of the grooves will collapse. It is very important to observe the watering rate: 20 liters per 1 square meter, so that the water deeply soaks the soil.

Moisture will be better absorbed and retained in the ground if mulching is carried out. This is one of the necessary techniques without which you cannot grow a good leek. Actually, no more maintenance is required, since weeds do not grow under the mulch, the soil does not cake (no need to loosen) and moisture is well kept (water less often).

When the grooves are completely leveled, the earth should be poured to the stems or hilled up so that the white part of the leg is higher and more tender. If this is not done, then instead of white we get a green leg, but it is not so juicy and tasty.

Feeding leeks can be carried out with both organic and mineral fertilizers. In my garden, I use everything natural, so I water it with an infusion of grass from a barrel or a solution of manure and ash.

HARVESTING THE PEARL ONION

Leek plants develop slowly in the first half of the growing season, so it makes sense to grow it in combination with other crops. In fact, from one area - a double harvest!

Leeks are harvested as needed until late autumn. Even frosts are not afraid of him. Freezes up top part leaves, and the leg in the ground remains intact.

Plants are dug up with pitchforks and shaken off the ground. The roots are cut, leaving 1-2 cm, the leaves are shortened by half. If there is not much onion, it is stored in the refrigerator in perforated bags.

In the cellar, you can store onions in boxes or buckets. The stems are placed tightly to each other and sprinkled with sand (preferably large, river). It is desirable that the sand does not fall into the axils of the leaves.

At temperatures close to zero, leeks are stored in the sand until spring. At a higher temperature, say, in a tambour, the stems can begin to grow and stretch.

Another storage method is freezing. The stems are cut into pieces and simply cleaned in the freezer.

WHAT IS PEARL ONION USEFUL

Like other types of onions, leek is a storehouse of vitamins, and the amount of vitamin C in it does not decrease during storage, but even increases! Leek contains a lot of potassium, which is good for the heart. It has less pungency and essential oils, so it can be consumed by people with stomach and pancreas problems. Leek contains a lot of fiber and speeds up the metabolism. Because of this, it is included in diets to reduce excess weight. Leeks can be eaten fresh, but there will be no bad breath!

T. Zhuravin, Tula

The modern world is very complex and confusing, and to this is added a huge number of varieties of onions, among which you need to choose something that suits you best. But how do you do it if you don't know the difference between a leek and a shallot? If you've ever read a recipe for a dish and wondered why it uses this variety and not another, you're not alone. All species come from the same family, which also includes garlic. This root vegetable can have a different color, smell, taste and texture. Depending on what you're cooking, you'll want to choose the right variety for the particular dish, and it can be softer, sweeter, or, conversely, spicier and sharper. And given the fact that there are a lot of types of onions, this article will help you understand them and make right choice in each individual situation. So, which variety should you choose and how do they generally differ from each other?

white bow

White onions are similar in smell to yellow ones, but their aroma is slightly less refined. It is simpler, which can work in your favor if you want to serve it raw. As the name suggests, this variety has both a white core and a white skin. Given that this onion has such a simple and inexpressive taste, it can be used in the preparation of almost every dish. It's great to use on your favorite sandwich or any salad. It can also be easily marinated.

yellow bow

Yellow onion is one of the most popular in modern cooking. This variety is extremely practical as it has a deep but not overly pungent flavor meaning you won't cry when you cook it. You will find two varieties of this variety in grocery stores: the larger Spanish onion and the smaller standard yellow onion. They taste about the same, but Spanish yellow onions tend to be slightly sweeter and milder than regular onions, making them more suitable for serving raw. You can use this variety for absolutely everything. You can achieve great sweetness if you choose to caramelize it, deep flavor for soup or stews, and make various classic French dishes such as onion soup.

Red onion

Many people choose red onion as they like its strong pungent aroma and flavor. This variety can add a lot to your menu. This variety is crisp, aromatic and tangy, with a deep burgundy hue with a perfectly matched reddish skin. This variety can be a bit too spicy when raw, but it transforms completely when cooked. Red onions are worth using if you want to add a very unusual touch to your favorite dishes. It is also worth noting that it is very tasty when it is caramelized or added to soup.

green onion

Long, thin and quite elegant green onion is a versatile product. It can be easily recognized by its green top and white bottom. Whether you cook it to serve as a side dish or serve it raw, its mild sweet flavor is the perfect addition to any meal.

early green onions

Early spring onions look almost the same as the previous variety, but differ in that they have an even milder aroma, since they are harvested in early spring. When cooked, this variety becomes very soft and incredibly sweet. If served raw, it will be even more delicious and crunchy than regular green onions.

Shallot

Shallots are small and tear-shaped and are very popular in French and Asian cuisine. This variety has a pinkish-gold color. Shallot is very complex product and its aroma is extremely refined. This variety is softer than red, but much sharper and sharper than yellow.

Onion Vidalia

For the first time this onion variety appeared in the city of the same name in the state of Georgia, United States of America. This is a fairly mild variety of onion and you won't have to cry when you peel or cook it. This variety looks quite large, but at the same time it has flattening both above and below. Vidalia onions are delicious when eaten raw. It has yellow skin, crispy texture, sweet aroma and mild taste.

wild leek

The appearance of wild leeks in the markets marks the end of winter and the beginning of spring. This variety is distinguished by tiny white bulbs with short white stems that grow into green leaves. This variety is known for the delicate onion-garlic aroma of the onion and the sweet mild taste of the leaves. Given that this variety is only available for a short period of time in early spring, it can be quite expensive.

pearl bow

The pearl bow is tiny and available in a variety of colors ranging from yellow to white. In most grocery stores, you are more likely to find white pearl onions. Unlike their larger counterparts, these cute little bulbs are softer and sweeter.

Onion Cipollini

The Cipollini bow is about the same size as the pearl bow, but it is flattened. This variety has a yellow skin that is quite difficult to peel off. This variety is known for its incredible sweetness. Given that it does not require special processing for serving, this variety will better play the role of the star of your table. You can try light processing such as roasting or caramelizing to take the sweetness of these onions to the next level.

Leek

Leek is very similar in shape to green onions, but is much thicker and firmer. This bow has a white bottom and a solid green top. Strong and aromatic Bottom part becomes very soft and sweet when cooked. As for the green part, it is very fragrant, but at the same time extremely hard, so it is not recommended to eat it. It is better to use it for flavoring other dishes. Leek is ideal for dishes such as risotto, stews and various casseroles.

And 70 years ago, leeks were unknown to us. Although leek has long been a familiar, well-studied culture for mankind.

The ancient Egyptian manuscripts that archaeologists have recently unearthed talked about the diet of the pyramid builders, which included this culture.

• Where exactly the leek came from, scientists still have not figured out, they suggest that its historical homeland is the regions of Mesopotamia (the territory of modern Iran and Iraq).

But even now, the leek is not very common in our summer cottages and household plots, although it is a very healthy plant.

And all because, probably, it has a rather long growing season (150-200 days), therefore it is very laborious in the growing process, since it must be planted through seedlings.

This scares many summer residents, because seedlings need to be grown, and, and then there’s onions.

But still, leeks are worth planting. After all, it has a lot of useful properties, excellent taste.

Onion without bulb

Leek (or pearl onion) is a biennial herbaceous plant, a close relative.

But, unlike its counterpart, the leek does not have such a large bulb; its long leaves and flexible stem are used for food.

Leek is just a gigantic vegetable, its strong belt-like leaves can rise almost a meter above the bed.

Near the ground, they join into a bundle and go to the depths. If we dig into the ground, we will see there a thickened false stem, or "white leg", of the purest pearly white color.

This "white leg" is the main edible part of the plant, the most valuable part.

The leek begins to form a powerful root system in the first year of life, simultaneously with the development of the roots, it grows a whole fan of flat, long leaves.

The bulb of this culture is also present, but it small size sometimes it doesn't exist at all.

One more characteristic feature leek is that it does not have a dormant period and it gives new leaves until late autumn, without stopping growth.

In the second year after planting, the onion forms a flower-bearing arrow. In mid-summer, this arrow produces many buds, which soon turn into fragrant whitish, pinkish or purple flowers.

Bumblebees, bees and other flower flies flock to this fragrance in large quantities.

Onion honey has an amazing emerald color and does not crystallize in honeycombs for a long time.

By the end of September, leek seeds ripen, which resemble strong faceted grains of charcoal.

If you want to stock up on your leek seeds, then cut off the seed umbels, tie them into bunches and hang them for ripening (until the seeds are fully ripe).

What is useful pearl prince

Leek is liked by many people; in its taste, it practically does not differ from its fellow, green onion.

But few people know what this plant has beneficial features much higher in performance than onion brothers.

Medicinal properties. Do you want to know what diseases pearl onions help get rid of?

• Joint diseases. Leek has a high content of sulfur compounds. Due to this, the daily use of onion culture stops inflammation in the bones and joints.
• Anemia. Onions have a lot of iron - an important substance for the synthesis of hemoglobin. Helps to restore its level and increased content of vitamin C in the leek.
• Problems of the gastrointestinal tract. Leek promotes the settlement of vital microorganisms in the human intestine. They form a healthy flora and reduce inflammation.
• High cholesterol. Pearl onion prevents the appearance of cholesterol plaques, its regular use lowers these figures.
• Diseases of the lungs. Leek has a lot of essential oils that have a calming effect on the body. Pearl onions are especially good for flu prevention.
• Tumors of the prostate and intestines. Leek has a very rare substance in its composition - quercetin. This plant flavonoid inhibits the development of various tumors.
• Eye problems. If you suffer from poor eyesight, leek will help you. Its composition is replete with elements that have a beneficial effect on visual acuity.

Traditional medicine successfully uses pearl onions for problems with the liver and gallbladder. Also, the plant has a diuretic property and is able to free the body from toxins and toxins.

Leek harm. Leek has no clearly expressed contraindications. But doctors still advise careful use of the plant (especially fresh) in case of serious diseases of the intestines and stomach.

Refrain from eating leeks if you have low blood sugar - onions can lower it even more.

Gastronomic delights. At a young age, you can eat both the lower part of the leek and the upper part of the leek.

Green young leek is good in salads and soups. Vegetable stew, if leek is added to it, becomes fragrant, sweetness and tender sharpness appear in it.

As the plant grows, the upper leaves coarsen and only the lower part of the onion, the false stem, is eaten.

Leek is the most valuable dietary product.

Choosing a variety for our garden

Thanks to the work of breeders, many varieties are represented on the modern market. All types of pearl onions are divided according to the aging period.

Let's choose leeks, the varieties of which are presented in the best selection in terms of taste.

early ripe

Pearl onions with an early ripening period are considered the most productive among their counterparts.

It will be possible to collect it already 130-150 days after sowing. But be aware that it won't last long.

♦ Goliath. The culture is medium in height (the bleached part of the onion is about 25-30 cm). This beauty can be consumed fresh or dried. But Goliath requires close attention to himself in care - his immune qualities are weakly expressed.

♦ Kilim. Leek of this variety ripens 7-10 days later than other early-ripening species, it is universal in purpose and has a denser and shorter stem (its length barely reaches 20-25 cm).

♦ Vesta. Particularly suitable for growing in the middle region. The white legs are long, can grow up to 50 cm. The taste of this pearl onion is slightly sharp, but Vesta's immune qualities are very well developed.

♦ Columbus. This is the highest culture among early ripening varieties. Long leaves can grow up to 80 cm, and the mass of the leg reaches 400 g. Onions have excellent taste.

Mid-season

Vegetables with average ripening rates are not so productive, but they are superior to early-ripening varieties in terms of agrotechnical qualities.

Mid-season species ripen in 150-180 days. The crop is well preserved (it can be saved until March).

These varieties have excellent frost-resistant qualities (withstand cold down to -7 ° C). During colder winters (with an average temperature below -15 ° C), mid-season varieties need shelter.

♦ Casimir. Leek of German selection. Its onion is very weakly expressed and may be completely absent. But the bleached part is of excellent quality, has a length of up to 25 cm and a diameter of about 5 cm.

♦ Camus. The fruit of the labors of Czech breeders. Not very long (only up to 18 cm) bleached part and a slightly pronounced bulb. Sometimes the leaves can take on a purple hue. The variety is able to resist fungal diseases.

♦ Bastion. The "earliest" of the mid-season species (the crop is ready for harvest in 150-160 days). Onion leaves have a blue-green or gray-green color, the bleached part grows up to 30-35 cm.

♦ Tango. The most productive variety of pearl onions. It has high cold hardiness and disease resistance. The length of the bleached part is up to 15 cm, the onion is mild.

late ripening

The slowest varieties of pearl onions (they ripen from 180 days after planting). In terms of yield, they are similar to mid-season species.

Late-ripening varieties are distinguished by tougher leaves and a pronounced sharpness of taste. They can be stored until summer.

♦ Asgeos. Leek of Russian selection. It is excellent for cultivation in the harsh conditions of Siberia. Dark green leaves can grow up to 70 cm. The bulb is weakly expressed, its bleached part barely reaches 20 cm, but the weight of an adult plant can vary within 400 g.

♦ Greywing. This species is distinguished by a plump bleached part. The leaves are rich green with a slight blue. It tolerates winters well (not too harsh) and has a mildly spicy taste.

♦ Elephant. Variety bred by Czech breeders. The plant is able to grow up to 80-90 cm in length and reach a weight of 200 g. The taste of Elefant is specific, quite sharp.

♦ Mercury. Pearl onion with leaves of a rich green color and up to 25 cm long. The mass of the plant is not so large (about 150 g), but with good care it can reach 200 g. This variety is resistant to various viral diseases.

The life of a young bow

Successful cultivation of leeks can be done in two ways:

1. reckless(straight into the ground). Suitable for the southern regions, where there is a good and long summer. Onions are planted in a seedless way after May 15.
2. Seedlings. This method allows you to get the most optimal harvest, the seedling method is suitable for any region.

We will consider here the seedling method, as the most common.

Getting healthy and strong leek seedlings at home is a bit of a hassle, but not at all difficult. We need to arm ourselves with soil, a growing container and plastic wrap.

Before telling how to grow leeks, let's decide on the conditions in which young seedlings will be grown.

The timing of sowing seeds depends on this:

• The second half of February-March (seeds are planted in seedling boxes and kept on the window).
• Mid-April (sowing is done in a heated greenhouse).
• End of April (on prepared beds under the film).

A pearl onion has about 10-12 hours of daylight. Therefore, if you are going to sow it in February, organize additional illumination.

♦ Seed preparation. Before sowing leeks, the seeds must be dipped in hot water for a few seconds at a temperature of about + 45 ° C, then immediately cooled by pouring cold water.

After "bathing" the seeds are placed inside a damp, warm gauze and left to germinate in a warm place (at a temperature of + 25 ° C). After a few days, they will begin to sprout.

• Know that leek seeds can be stored for up to 3 years, the main thing is to keep them in a warm, dry place, avoiding sudden changes in humidity and temperature.

♦ Seeding. Sowing leeks is best done in pots filled with moist soil. We arrange the seeds in rows (the distance between the rows should be about 5 cm), the depth of the grooves is 1-1.5 cm.

Seeds are sprinkled on top of the earth and cover the pots with polyethylene. Our boxes should be kept warm (from +23°C to +24°C), in a well-lit place.

When the first timid sprouts appear, the film must be removed and the temperature of the content should be lowered:

• During the day from + 15 ° С to + 17 ° С.
• At night from +10° С to +12° С.

In this mode, young leek seedlings will spend about a week. Then we slightly increase the temperature of the content: during the day from + 17 ° C to + 21 ° C, at night from + 12 ° C to + 14 ° C. This regime should be maintained until the very end of seedling cultivation.

• Compliance with such temperature conditions is very important for the future harvest. Too high a temperature during the growing period of seedlings is fraught with the fact that in the future the leek will form a flower arrow in the first year of development (and not in the second, as expected).

After a month, we need to thin out the leek crops, trying to keep the distance between plants about 2-3 cm in one row. Seedlings dive into small (4 cm in diameter) pots.

But it is best to sow the seeds as infrequently as possible to avoid picking. Leek seedlings do not tolerate picking well (in my experience) and are delayed in development for a long time.

1. For seedlings, it is better to use peat tablets or peat pots. In this case, you do not need a pick.
2. Crops should be watered with compost tea. Tea and compost top dressing should be carried out regularly (every two weeks) throughout the entire period of growing seedlings.
3. The leaves of young seedlings are recommended to be cut periodically (every 2 weeks) so that their length is about 10 cm. Such measures will help better development root systems and stem thickening.

Our seedlings will be ready to move into adult living conditions only when they reach three or four true leaves, which will be approximately 15-18 cm long and have a stem diameter of about 0.8 cm.

This usually takes about 8 weeks.

Planting leeks in the garden

The best place to grow leeks will be light loamy areas. When preparing the beds, apply compost to the intended place in the fall (5-6 kg per m²).

In the spring, you can add a little compost or humus to the plots (about 2-3 kg per m²).

No need to dig up the beds!

• The best predecessors for leeks: cucumbers, tomatoes, potatoes, cabbage and legumes.

Leek is planted on the ridges in the month of May. In front of her, in young seedlings, it is necessary to shorten the roots and leaves by 1/3 of the length.

Vegetable roots can be coated with a mash (a mixture of cow dung and clay in equal quantities). This method will help the plant to quickly and firmly settle in its new place.

Before landing in the selected area, we prepare grooves deep enough, up to 15-16 cm, pour a little ash on their bottom, mix and spill well.

We lay out the seedlings in the prepared grooves one at a time. Then we carefully sprinkle the roots with soil on ½ of the groove and water it, but a little, since the earth is already well spilled.

Thus, our seedlings turn out to be, as it were, in a trench that will protect it from the cold wind.

If the weather is still cool, you can cover the plantings with any covering material.

For pearl onions, it is better to use the following planting patterns:

• Double row. Distance between crops 15-20cm, row spacing 30-35cm.
• Multi-row. The distance between seedlings is 10-15 cm, and the row spacing is 20-30 cm.

Advice. If you leave more space between the rows, you can plant carrots, onions, beets, cabbage, celery and garden strawberries between leek plantings. These cultures get along well with him.

Competent care is the basis of a rich harvest

To grow strong leeks, care must be taken with special attention and care. After all, the yield, thickness and size of the leaves depend on its quality.

♦ Proper watering. Water is an important basis for proper development leek.

Leek requires abundant and regular watering. Moisture he needs moisture from the moment of planting young seedlings and throughout the entire growing season.

But it’s still not worth watering the onions too actively - observe a reasonable measure.

♦ Loosening. Another important procedure for the good development of the leek. By loosening the soil, we give the plant the necessary oxygen and stimulate the penetration of life-giving moisture to the roots.

Loosen pearl onions should be every week or two. During the event, constantly sprinkle fresh earth to the main stem of the vegetable. Start pouring fresh soil after the stem diameter reaches 0.5-0.7 cm.

♦ Hilling. Hilling onion plantings should begin after the leek grows, gradually adding soil to the stems from the walls of our trenches.

Spud your pearl prince every 2 weeks. This will allow the onion to grow a longer stalk with a nice bleached part.

In the future, so that the soil does not get into leaf wraps, earthing can be replaced with high mulching of plantings with dry grass or wrapping the stems with thick paper.

♦ Top dressing. Many gardeners do not feed leeks.

But, if you want to get the maximum yield of the most delicious, juicy, sweet leek, still spend your time on top dressing.

It is worth holding events 2-3 times per season, alternating organic and mineral fertilizers. The first top dressing is usually done three weeks after planting.

Best suited for leek dressing solutions from:

• Cow dung (1 part mullein to 8 parts water).
• Bird droppings (for 20 parts of water, 1 part of droppings).

♦ Down with the weeds. Of course, it is necessary to destroy the weeds in a timely manner, which strive to settle on the onion beds.

Better stop using chemicals in weeding - because we need an environmentally friendly product! So, drive away laziness and regularly free plantings from weeds with your own hands.

Harvesting and storage

So, our bow is ripe. Harvesting is a troublesome, but at the same time, joyful activity.

How can we better manage the wealth we have grown?

First of all, we carefully dig out part of the crop from the soil, trying not to get the earth in the area between the leaves of the plant. We clean it from the ground and partially cut the roots (without damaging the bottom of the bulb).

There is no need to cut the leaves - their pruning will lead to premature drying of the vegetable. This part of the onion crop can be sent for storage.

You can store it in the following ways:

♦ Fresh look. When fresh, leeks are great for keeping healthy in the sand, in the refrigerator or on the balcony.

• In sand. Vegetables should be placed there immediately after harvesting. Take a box, pour sand at its bottom with a layer of 5 cm. Onions should be placed there vertically, another 15 cm layer of wet river sand is poured between them. Leek can be stored there for up to six months, provided that the air temperature is around zero degrees.
• In a refrigerator. Choose the strongest plants, clean them and trim the roots. Then they should be cooled (without packaging) to a temperature of -2 ° C to +2 ° C. After that, you need to quickly pack the chilled onions in perforated plastic bags. Up to 8 leeks can be placed in each bag. Under these conditions, the leek is stored for up to 5 months.
• On the balcony. If it is well covered, then it will easily endure slight frosts. And even if it freezes a little, it doesn’t matter, because even when frozen, the leek does not lose its taste.

Plants stored fresh should be checked regularly. Remove all dried or stunted stems immediately, otherwise you risk losing the entire crop.

♦ Freezing. We wash the peeled onions well and dry them. Then cut into slices of 3-4 cm and blanch for 4-5 minutes.

Cool, put in food plastic bags or plastic containers and place in the freezer. We freeze at a temperature of minus 18 degrees.

I have frozen leeks without blanching.

♦ We dry for the winter. Dried leeks are mainly used for seasoning. You can dry it in the oven or electric dryer.

When dried, the leek completely loses its slight bitterness and acquires a sweetish taste. It can be safely added to every meat, vegetable or fish dish, the taste of which will noticeably improve.

We will leave a few plants to winter in the garden. Some of them can be dug up in May for food, and the other part can be left to get their seeds.

Landings can be insulated with dry peat, spruce branches.

Interesting! While the leek sleeps during wintering, the content of vitamins in it not only does not decrease, but, on the contrary, increases.

Now, knowing some of the secrets of growing leeks, I hope that you will boldly take up the cultivation of this interesting, and, most importantly, the most useful vegetable.

Traditionally, I suggest watching a few videos from Yulia Minyaeva on this topic.

See you soon, dear readers!