Bow Long Tokyo

You can replenish the body's vitamin reserve after a long winter by planting an early ripe Long Tokyo onion on the garden ridge, which is characterized by unpretentious care, abundant productivity and the ability to quickly adapt to growing conditions.

Long Tokyo onion is a healthy vegetable developed by a group of scientists from the Federal Research Center of Vegetable Growing in 2008. The authorship belongs to A. N. Khovrin, N. N. Klimenko and S. V. Maksimov. After several variety trials, the vegetable crop in 2009 was entered into the State Register of Breeding Achievements of the Russian Federation. Onions are cultivated in different regions of the country - from the Central to the Ural and Far Eastern regions. The vegetable is grown both on small garden beds and on farms for commercial purposes.

Long Tokyo onion is a compact, medium-sized plant characterized by an erect rosette of leaves. Bushes with good thickening with dark green leaves, covered with a noticeable waxy bloom, endowed with strong stems of fistular shape that do not lodge, as well as a fragile root system. In a favorable environment, the stems stretch to a height of 35-40 cm.

Onion feathers attract with their appetizing appearance. Feathers grow in height up to 40-70 cm. The average weight of one plant is 40-45 grams. Greens are characterized by a uniform rich green color, juicy, fleshy and delicate structure. The false stem, which is also eaten, has no anthocyanin coloration and grows to a medium size.

Cut onions perfectly tolerate transportation, without breaking, without losing their presentation. It is also worth noting the good keeping quality of the vegetable - the onion can be stored in the refrigerator for about a month.

Onion greens have a bright, refreshing taste. Feathers are very juicy, fleshy, delicate, without fiber and wateriness. The vegetable has a harmonious taste - a pleasant pungency is combined with the classic onion aroma. The pungency of the variety is slightly less than that of the classic varieties of onion varieties.

Cut onion feathers are added to various salads, sandwiches, and also frozen and dried for the winter as a preparation. Ideal for bunch cultivation.

Long Tokyo is a mid-season variety. The growing season lasts 55-60 days. Delicate first greens for salads ripen in 35-45 days. At this time, feathers reach a height of 25-30 cm. Up to 3 cuts can be carried out per season. Harvesting occurs between June and October. In order to prevent shooting, it is necessary to regularly cut the feathers.

The productivity of the culture is high. In a favorable environment, from 1 m2 of plantings for the entire growing season, on average, about 4 kg of greenery can be cut. With a single harvest from 1 m2, you can get about 2 kg of onions. In the industrial cultivation of vegetable crops, 350-470 centners / ha are usually cut off.

Sowing seeds in open ground is carried out in late April - early May, as well as in July. Sowing seeds for seedlings is carried out in early spring.

The onion is cultivated by seedling and seed methods. Earlier yields can be obtained by seedling, but most gardeners and farmers cultivate onions through direct seeding into the soil. It is recommended to sow seeds after the soil warms up to + 5 ... 7 degrees (last week of April - first half of May). Before the procedure, the inoculum is pre-dried well to prevent sticking. Sowing is carried out according to the 20x5 cm scheme. The greenhouse effect, which is provided for the first 8-10 days, will help to accelerate germination.

The best precursors for vegetable crops are: nightshade, pumpkin and cruciferous. In addition, onions can be planted in one place for 4-5 years.

Agrotechnics of Long Tokyo onions is quite simple, quite regular watering (2 times a week), weekly loosening of the soil, weeding row spacings, mulching the soil, which will prevent the appearance of weeds, as well as the prevention of viruses and pest infestations. In addition, onions need additional feeding, especially during the period of growing greens. As a rule, 3 dressings are carried out per season, using nitrogen-containing, phosphorus-potassium and magnesium compositions.

The vegetable has no special requirements for the structure of the substrate, but, as a rule, the culture prefers light loams or loamy chernozems, enriched with fertilizers, with a neutral reaction.

The onion is characterized by endurance, therefore it easily tolerates cold snaps, light shade and drought. It is worth highlighting that the vegetable tolerates temperature drops to -25 degrees in the absence of snow cover. For planting a vegetable, they choose the southern part of the garden, where there is abundant sun, warmth and light.

The plant's immune system is strong, so it rarely gets sick. The only thing that onions are susceptible to is powdery mildew, as well as aphid attacks.