Among all vegetables, onions are one of the most indispensable. But not every variety is suitable for fresh salads, long-term storage, or frying. The key parameter is the sharpness and density of the pulp. The higher the sugar content and the lower the essential oils, the milder the taste and the longer the onion lasts.
Here are five proven varieties worth planting this spring.
Sturon
Dutch variety with round, dense bulbs and golden husk. Very productive, resistant to disease, perfectly stored for up to eight months. The taste is richly spicy, ideal for borscht, soups and stewing. Does not crack as it grows and is easy to clean.
Exhibition
Sweet, almost without bitterness, with juicy white flesh. The bulbs reach 500–700 g, but are stored for only two to three months. But in fresh form it’s a godsend: for salads, barbecue, grilling. Grows even in cool climates if given enough light.
Red Baron
Red onion with purple skin and sweetish flesh. Looks great in salads and marinades. It can be stored for four to five months without losing color. The yield is average, but the appearance is always good. Suitable for sale and home use.
Centurion
One of the best keeping varieties. Dense, smooth bulbs with a thin husk, but a durable shell. It is stored until May, does not germinate and does not dry out. The taste is moderately spicy, universal. Ideal for preparations, soups and baking. Productivity is high, resistant to rot.
Stuttgarter Riesen
A German variety with flat-rounded bulbs and a rich flavor. Excellent for drying and long-term storage of six to seven months. In borscht it opens up completely. It does not require special care and produces a stable harvest even on poor soils.
Before planting, the onions must be thoroughly dried for ten to fourteen days in a ventilated place. Trim the neck to zero, but do not damage the bulb itself. Store at a temperature of plus one to plus three degrees and humidity 60–70 percent. In an apartment, use cardboard boxes with holes, keep away from potatoes.
