In winter, onions should be as juicy and fragrant as in August. But many varieties already germinate, dry out or become moldy by January. To avoid this, choose onion sets with dense scales, low moisture content and high solids levels. Such an onion lasts for months without losing its taste, does not sprout, and does not become bitter.
Among dozens of options, three proven varieties stand out, which are perfectly stored even in a city apartment.
Strigunovsky local – a classic of the Russian garden. The bulbs are round, golden brown, weighing 80–120 grams. The pulp is dense, juicy, with moderate pungency and slight sweetness. This variety hardly germinates all winter, is resistant to rot and is ideal for soups, dressings and homemade preparations. If stored properly, it stays in excellent shape until April.
Stuttgarter Riesen – the bulbs are large, flat-round, with a thin but durable husk. The taste is soft, slightly sweet, without sharp bitterness. Due to its low moisture content, it hardly dries out and does not create voids inside. Great for daily use and pickling.
Red Baron – an early variety with purple husk and snow-white pulp. Despite the bright color, it is surprisingly sweet and delicate. It is stored a little less than others, but at the same time it hardly gets sick and does not spoil. It is often used for salads and for decorating dishes, because when cut it does not darken and retains its juiciness.
To keep onions as long as possible, store them in a dry, cool and well-ventilated place at a temperature of –1 to +3 degrees. Before planting, thoroughly dry the bulbs for 7–10 days in the shade, and then carefully cut off the neck, leaving 2–3 centimeters. Do not wash onions; even traces of moisture cause rot.
If you store your crops indoors, use cardboard boxes with holes or fabric bags. Place a few cloves of garlic or a sprig of wormwood in each drawer to repel onion moths and mold. Also, do not mix onions with potatoes, they release moisture and speed up spoilage.
This onion will become the basis for borscht, aromatic roasts and homemade cutlets.
