Leek - benefits and harms, recipes for healthy dishes with photos. Shallots multi-crop: differences from onions and cultivation technology

For many people, shallots are not much different from onions. But in fact, this is an independent species of the onion family, which is very popular in Western Europe. In Russia, you can find such names for this species as "shorozub" or "kushchovka".

Shallot is a biennial plant that has been mentioned since the 3rd century BC. The main vegetative organ of this plant is a bulb with many daughter buds (rudiments). They germinate simultaneously, forming a kind of nest consisting of several small heads. On one plant, there may be from several pieces to several dozen heads. For this feature, shallots are also called family.

Shallot closeup

In order to get planting material, you do not have to grow sevok from seeds. For these purposes, you can use any head. It is noteworthy that one bulb can become the basis for the appearance of several primordia, the total mass of which averages 200-300 grams, while a single copy reaches the size of a walnut.

This culture has a delicate and pleasant taste. The same can be said about fleshy feathers, no less popular in cooking than the bulbs themselves.

How is shallot different from onion?

Onions and shallots have a lot of similarities, which is why they are mistakenly considered one species. These criteria include a fleshy head, weighing 15-40 grams, long green feathers suitable for food and a two-year growing season. But in fact, these plants have several differences that explain their classification as different species:

The shallot can tolerate colder temperatures and ripens much faster than its congener;
The shallot grows in nests, and the turnip grows singly;
The pulp of shallots is more tender and pleasant, and the aroma is not so sharp;
Onions are picky about the conditions of storage during storage, while shallots are distinguished by excellent keeping quality even at room temperature;
In the section, it consists of several zones with rudiments, and the turnip consists of concentric rings.

Shallot bulbs after picking

At first glance, it seems that these two species are very similar, but with due skill they can be easily distinguished by name.

Popular varieties

- This is a mid-season variety, the yield of which is 1.5 kilograms per 1 square meter of area. The fruit is round in shape with a yellow husk and weighs an average of 15-20 grams. Up to 5 bulbs can form in one nest. The taste of the resulting crop is delicate, but at the same time sharp;
- a mid-season variety with a semi-sharp taste, it is grown to produce both greens and bulbs. The shape of the fruit is rounded flat, the average weight of one piece is 30 grams. The husk is colored in an unusual brown color with a grayish tinge. From one square meter, from 1.5 to 2.4 kilograms of crops are harvested;
- the variety got its name for its high resistance to gray rot and bolting. The fruits ripen in medium terms, the growing season lasts 55-70 days. Bulbs covered with pink scales can weigh up to 50 grams, there are 5-7 bulbs in one nest. Up to 2.1 kilograms of fruits are harvested from one square meter;
- the fruits ripen in 56-60 days, in one nest there are 6-7 bulbs with a bronze husk. Their weight can reach 30 grams. The taste of the fruit is semi-sharp. From one square meter you can collect up to 2 kilograms of onions.

Planting dates in open ground

The timing of planting directly depends on the purpose of growing the plant:

If you plant onions for an early feather harvest, it is recommended to plant them in late autumn in open ground or in early spring in greenhouses;
To obtain full-fledged heads, such work is performed in mid-April. The planting date can be most accurately determined using the soil temperature, it should be 8-10 degrees.

Landing Rules

When choosing a place for planting shallots, you should pay attention to all the individual characteristics of the plant:

the site should have a lot of sunlight, the presence of shade can contribute to the deterioration of fruiting;
the soil should be light and loose. The use of loamy or sandy soil is encouraged;
shallots take root best in those places where potatoes, tomatoes, cucumbers or peas grew before it;
the earth should be slightly acidic, otherwise the bulbs become smaller, and the tops quickly turn yellow.

Before planting onions, you need to prepare the soil. To do this, it is dug up in the fall, while introducing the following fertilizers:

a bucket of compost or rotted manure;
30 grams of superphosphate;
15-20 grams of potash fertilizers.

Planting material also needs to be prepared. A few days before planting, it is necessary to cut off the neck of the set and soak it in a weak solution of potassium permanganate.

To obtain a larger crop, small bulbs, up to 3 centimeters in diameter, are chosen as seedlings. Large heads contain more buds and are well suited for harvesting sets for the next season.

When placing sevok in the garden, you should adhere to a reliable scheme:

the distance between rows should be 30-40 centimeters;
the distance between plants in one row should be 20-30 centimeters;
in the event that onions are grown to obtain sets, the distance between plants is reduced to 8-10 centimeters.

Immediately before planting, the furrow must be watered with plenty of water. The sevok is deepened by 2-3 centimeters.

shallots growing in the garden

Care rules

In order to get a rich harvest of shallots, you need to properly care for the plant and follow all the rules:

This crop does not need frequent watering. In temperate latitudes, the soil can not be moistened at all, and in the southern regions, watering can be carried out in months without precipitation;
Onions need timely weeding and loosening of the soil;
In early spring, plantings are fertilized with nitrogen fertilizers, for example, urea;
At the beginning of the growing season, poor soils are fertilized with complex mineral top dressing.

Planting an onion on the head

In order to get a crop of larger bulbs, experienced gardeners recommend thinning out the nests a month before harvesting, leaving 5-6 of the most developed primordia.

Harvest and storage

The harvest falls at the end of July. Many gardeners argue that such work must be carried out before August 2. The readiness of the plant can be determined by the drooping tops, which show signs of yellowing.

You can store shallots in almost any conditions. It can be stored in a dry room at room temperature. As a container, it is better to choose boxes with holes or nets.

Before storing the fruits for storage, they must be dried in the open air for 20-30 days, after which they are disassembled into bulbs and dried leaves are removed.

Diseases and pests

Shallots are prone to the appearance of fungal diseases, which include downy and ordinary powdery mildew, downy mildew, neck rot, etc. Affected plants will begin to wither and it is almost impossible to save them. The only way out is a complete removal. The healthy part of the plantings is treated with solutions of Quadris, Mikosan or Pentofag.

For the prevention of fungal diseases, before planting, the seeds are soaked for 30 minutes in the Maxim preparation.

Pests quite often settle on shallots. Most often you can find the following insects:

onion fly- the plant and the soil around it are treated with wood ash;
Worms- the aerial part of the plant is watered with a salt solution (1 glass of salt is diluted in 10 liters of water);
onion nematode- this pest is able to distort the bottom of the mother bulb. Affected plants must be removed immediately;
Aphid- these insects settle on onion feathers. You can cope with them with a decoction of pepper, potato peel or chamomile. Their chemical preparations are best helped by Verticillin.

Shallots are the softer, sweeter version of onions. Even a novice gardener can grow such a crop. This is due to the fact that the plant is able to adapt to adverse weather conditions and does not require careful care.

A relative of the onion is the leek. It is an annual herbaceous plant with a more delicate, creamy and even sweet taste. This species is also called pearl. It is used by chefs as a dressing or as the main ingredient for a variety of dishes, several of which you will find in the recipes with photos below.

What to do with leeks

The Mediterranean is considered the birthplace of greenery, but today the variety is often grown in the beds of our country. Sweet and not sharp in taste, the culture was used as food by the ancient Romans and Greeks. Now, thanks to its taste and benefits, it has been adopted by modern culinary specialists and even healers. Before you cook this unusual vegetable, you should find out how it is useful. Along with a small amount of calories, greens contain many substances necessary for human health:

carotene;
iron;
vitamins of groups B, C, E;
phosphorus;
potassium;
essential oils;
sodium;
protein;
folic acid.

The beneficial properties of the product are manifested in diseases such as scurvy, gout, rheumatism and obesity. Although there are contraindications for the use of this vegetable: it cannot be used by those who suffer from diseases of the stomach and duodenum, especially during exacerbations. There are a lot of options for what to make from leeks. Here are some ways and tips for using it at home:

It is recommended to use only the white part of the stem, although some recipes add green leaves to it.
Vichyssoise soup and various mashed soups are very tasty from this type. Separately, it is worth mentioning the Scottish "cock-a-leekie soup", according to the recipe of which this type is required.
Stewed stalks are a good side dish. Lemon juice is suitable as a dressing.
Original recipes - gratins, casseroles, pasta, gravies or stem sauces.

How to cook leeks

Be sure to learn how to use the product - so you can make simple salads, as well as more original and even festive options. Stems can be boiled, stewed or fried, and even in batter or butter in breadcrumbs. The leaves are also edible, they are convenient when cooking the broth to wrap a bouquet of garni, i.e. a bunch of fragrant herbs, and in steamed recipes they can be a substrate. To thicken the stew, boiled leek greens are used. First, it must be divided in half to remove dirt and soil residues. Before cutting it, it is necessary to remove the upper leaves.

Leek dishes - recipes with photos

Some national cuisines even use pickled stalks, which are rolled up for the winter and then used as a snack. The pale part of the plant turns out very appetizing in mashed soups with spinach, tomatoes, nettle, sorrel, potatoes and carrots. You can use the product in all cases where you need a delicate onion flavor. It also gives a pleasant aroma to a simple meat broth.

Salad

Cooking time: 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 105 kcal.
Cuisine: European.
Difficulty: medium.

You can serve delicious salads with greens, light snacks or more satisfying ones with the addition of meat - chicken, and sometimes even pork or beef. In the latter version, the salad is obtained from the warm category and can be an addition to cereals, potatoes or pasta, although as an independent snack it will be just as good. Men will be especially pleased with this, because there is meat in the composition of the snack.

Ingredients:

olive oil - 2 tbsp. l.;
chicken breast - 2 pcs.;
sweet chili sauce - 0.25 tsp;
lemon - 0.5 pcs.;
bell pepper - 1 pc.;
parsley - 50 g;
soy sauce - 1 tsp;
salt - 0.5 tsp;
garlic - 2 cloves;
onion stalks - 3 pcs.;
carrots - 1 pc.

Cooking method:

Mix lemon juice with chili and soy sauce, put crushed garlic there.
Peel, wash and chop vegetables. Finely chop the parsley.
Wash the breast, dry it, then cut into pieces and fry until tender in hot oil. This will take 3-5 minutes.
Next, add vegetables to the fried chicken, mix, season with garlic sauce and herbs.
Fry for a couple more minutes, stirring. Then let cool slightly, but serve slightly warm.

Soup

Servings: 4 persons.
Calorie content of the dish: 43 kcal.
Purpose: for lunch / dinner.
Cuisine: European.
Difficulty: medium.

The soup recipe with a photo is worth taking note of for those who seek to reduce their weight. The first one turns out to be dietary due to low-calorie foods, selected in a very interesting combination. Red lentils, adjika, the white part of the stems and an orange - the soup comes out original in taste and pleasant in appearance. The citrus juice makes the soup fresh and slightly sour.

Ingredients:

adjika - 1 tsp;
red lentils - 50 g;
vegetable broth or water - 300 ml;
carrots - 150 g;
pepper, salt - to taste;
fresh greens - a little for decoration;
root celery - 150 g;
vegetable oil - 1 tsp;
leek - stem 6 cm;
orange - 1 pc.

Cooking method:

Rinse the lentils several times, cook without adding salt according to the instructions on the package.
In a thick-walled saucepan, heat the oil, fry the finely chopped onion in it.
Then pour in the broth or water. After boiling, add chopped celery with carrots.
After 15 minutes of cooking, add adjika, add boiled lentils. Pepper and salt.
Steam for a couple of minutes, then grind the mass with a blender.
Season with orange juice, bring the soup to a boil again.
When serving, garnish with a sprig of greens.

Learn more about legumes, types and recipes.

Pie

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 104 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

There are different recipes for pies with spicy herbs, such as quiche. This is an open pie based on shortcrust pastry with margarine. More simple is the jellied pie. The dough is prepared on unsweetened yogurt, sour cream or kefir. Its consistency turns out to be liquid, which is why the cake is called jellied. The finished dish can be served as an independent or as a bite to chicken broth.

Ingredients:

sugar - 0.5 tsp;
egg - 3 pcs.;
mayonnaise - 0.5 tbsp.;
flour - 1.5 tbsp.;
sunflower oil - 3 tbsp. l. for frying;
kefir - 1 tbsp.;
baking powder - 1 tsp;
salt - to taste;
egg - 3 pcs.

Cooking method:

Rinse the stems, then not very finely chop and fry in oil, seasoning with spices and salt at the end.
Beat yogurt with an egg, add sugar, mayonnaise, salt and add flour with baking powder. Beat everything with a mixer or whisk, leave for 10-15 minutes.
Pour half of the dough into the bottom of the silicone mold. Next, distribute the fried filling.
Pour the rest of the dough, bake at 180 degrees until golden brown. The recommended time is 30-35 minutes.

Hen

Cooking time: 25 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 104 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Difficulty: medium.

Chicken with stalks and greens is one of the easy ways to prepare a light and tasty dinner. Boiled rice, buckwheat, mashed potatoes or pasta are suitable for a side dish. Tender chicken with fried leek is one of the classic food combinations. Soy sauce dressing with honey gives them a special charm. The meat is simply fried in a pan, as is the case with the more familiar onion.

Ingredients:

egg - 1 pc.;
soy sauce - 4 tbsp. spoons;
chicken fillet - 400 g;
honey - 1 tsp;
leek - 1 pc.;
flour - 4 tbsp. l.;
vegetable oil - to taste;
greens - 1 small bunch.

Cooking method:

Rinse the fillet, let it dry, then cut into pieces.
Wash the stem too, chop it into half rings, and then sauté in oil until golden brown.
Next, add the chicken, fry until cooked. Season with honey and soy sauce mixture.
Simmer for another 5 minutes, serve with chopped herbs.

A fish

Cooking time: 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 80 kcal.
Cuisine: French.
Difficulty: medium.

Fish baked with white stems is a minimum of effort, but at the same time an excellent result. If you are looking for a simple and original dinner option, then be sure to learn how to cook such a meal. The fish fillet is stewed in cream, so it turns out very soft and tender. The main thing is to clean the product from the seeds as thoroughly as possible so that the household would be pleased to eat.

Ingredients:

pepper, salt - to taste;
leek - 3 stalks;
cream - 200 ml;
butter - 40 g;
salmon fillet - 300 g.

Cooking method:

Remove the bones from the fillet, rinse, lay out on a paper towel and let dry.
Cut off the white part of the stem, wash, chop finely, then fry in melted butter.
After 4-5 minutes, add pieces of fish, cook for 15 minutes.
Then pour in the cream, then simmer over low heat for 3-5 minutes.

With cheese

Cooking time: 50 minutes.
Servings: 5 persons.
Calorie content of the dish: 63 kcal.
Purpose: for lunch / for dinner / healthy lunch / healthy dinner.
Cuisine: Russian.
Difficulty: medium.

Lean and healthy options can also be delicious. If you don't believe me, learn how to cook white and green stalks baked with cheese. In addition to them, this recipe includes other vegetables and even an apple. Potatoes in combination with cauliflower, onion stalks and broccoli under a cheese “coat” turn out to be very appetizing. If you make such a casserole with mushrooms, then the taste will become even more saturated.

Ingredients:

apple - 1 pc.;
potatoes - 3 pcs.;
cheese - 150 g;
champignons - 250 g;
mayonnaise - 2 tbsp. l.;
cauliflower - 150 g;
spices - to taste;
broccoli - 150 g;
carrots - 1 pc.;
green part of the stem - 100 g.

Cooking method:

Rinse the mushrooms, then cut into quarters or just slices.
Defrost the cauliflower and broccoli, if needed. Then rinse, dry and disassemble into smaller inflorescences.
Wash potatoes and carrots too, then cut into thin rings. Chop the onion into half rings, and the apple into slices, only first peel them.
Take a baking dish, put potatoes on the bottom. Season with pepper, salt.
Next, distribute apples, both types of cabbage, mushrooms, onions and carrots in layers. Sprinkle with seasonings each time.
Leave the vegetables for 10 minutes, then sprinkle with cheese chips, and grease with mayonnaise on top.
Bake in the oven at 180 degrees until golden brown. This will take 25-30 minutes.

Soup puree

Cooking time: 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 80 kcal.
Purpose: for lunch / for dinner / healthy lunch / healthy dinner.
Cuisine: French.
Difficulty: medium.

Soup-puree from dense stems with cream is an original, beautiful and very tender first. It is classic in French cuisine. It's easy to prepare and takes less than an hour. All ingredients are affordable, so this soup can be cooked at least every day. Creamy and slightly sweet taste. Do it and see for yourself.

Ingredients:

pepper, salt - to taste;
dry white wine - 50 ml;
leek - 2 pcs.;
fresh cumin - 4 pcs.;
green onions - to taste;
butter - 30 g;
potatoes - 4 pcs.;
chicken or vegetable broth - 1 l;
cream 20% - 200 ml.

Cooking method:

Rinse the stems, finely chop the white and light green parts.
Melt the butter in the bottom of the pan, fry the chopped onion on it until soft.
Next, season with fresh cumin, pour in the wine, cook until the liquid evaporates.
Next, add the diced potatoes, broth, and pull out the thyme. Salt, season with pepper.
Cook until potatoes are ready. Then chop the soup in a blender, add the warmed cream.
Boil again, then let it brew for 10 minutes.

Pasta with shrimps and sauce

Cooking time: 1 hour.
Servings: 5 persons.
Calorie content of the dish: 274 kcal.
Purpose: for lunch / for dinner / for a festive table.
Cuisine: European.
Difficulty: medium.

Leek in a creamy sauce is part of the original and even delicious sauce for shrimp pasta. Soft and tender seafood in a fragrant onion-cream sauce is the perfect option for a hearty lunch or dinner. You can also serve this to the festive table. It is better to take medium-sized shrimp, but large varieties are also suitable - tiger or royal.

Ingredients:

butter - 1 tbsp;
pasta - 250 g;
leek - 50 g;
cream - 200 ml;
olive oil - 2 tbsp;
pepper, salt - to taste;
shrimp - 500 g.

Cooking method:

Boil the pasta according to the instructions until fully cooked.
Defrost seafood, peel, sauté in heated olive oil, season with salt and pepper.
Next, lead the onion, cut into rings, and butter.
Simmer for 3 minutes, then pour in the cream. When they thicken a little, remove from heat.
To serve, mix pasta with shrimp sauce.

with potatoes

Cooking time: 1 hour 15 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 180 kcal.
Purpose: for lunch / dinner.
Cuisine: European.
Difficulty: medium.

Potatoes with stems (both white and green parts) are very juicy and appetizing in the form of a casserole. This economical yet tasty dish is a good option for a hearty dinner. You can even use mashed potatoes left over from yesterday. In a casserole, it takes on a new interesting taste. Although with fresh mashed potatoes it will be even more appetizing. Add your favorite spices to spice up your meal. Onions go well with potatoes, making its taste more expressive and juicy.

Ingredients:

potatoes - 0.5 kg;
sour cream - 0.15 kg;
hard cheese - 0.15 kg;
egg - 1 pc. in puree and 2 pcs. For filling;
leek stalk - 2 pcs.;
salt, nutmeg, allspice - to taste.

Cooking method:

Peel potatoes, rinse, then boil until tender.
Add 1 raw egg, salt. Mash boiled potatoes.
Put it on the bottom of a deep baking dish, form the sides.
Rinse the white part of the stem, cut into half rings. Spread it in the center of the potato base.
Mix the remaining eggs with sour cream, salt, add spices. Pour this mixture over the onions.
Sprinkle grated cheese on top. Bake at 180 degrees for 30-40 minutes.

With meat

Cooking time: 45 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 155 kcal.
Purpose: for lunch / dinner.
Cuisine: author's.
Difficulty: medium.

Leek and meat pair perfectly. Learn how to make something delicious out of them. A very original recipe - beef with onions and fragrant Mongolian sauce. The main components are only meat and stems. Additives in the form of peanut butter, ginger, chili sauce, etc. give them a special taste. Ready-made frying can be served with any side dish, be it potatoes or rice.

Ingredients:

peanut butter - 2 tablespoons;
beef tenderloin - 350 g;
cornstarch - 1 tsp;
vinegar - 2 tsp;
ginger - 30 g;
chili sauce - 2 tsp;
sugar - 1 tbsp;
leek - 200 g;
soy sauce - 2 tbsp. for dressing and 2 tbsp. for meat;
oyster sauce - 1 tsp;
sesame oil - 0.5 tsp

Cooking method:

Take a bowl where mix soy sauce with chili, vinegar, sesame oil, sugar and oyster sauce. Set the filling aside.
Next, combine the rest of the soy sauce with grated ginger and starch. Marinate the shredded meat with this mixture. Let it brew for about half an hour.
Next, heat the peanut butter in a frying pan, fry the meat on it for 2-3 minutes.
Then add finely chopped leeks. Cook for another half minute.
Next, add dressing, mix well.
Simmer for a couple more minutes and serve.

cooking secrets

How to cook delicious leek dishes? It is worth following a few simple tips from experienced chefs. It is recommended to cut the core from the stem, because it is tough and tasteless. When frying it with other vegetables, you should focus not on the ruddy color, but on the structure. When the onion becomes soft, it is ready. The sauce from this type of greens can be made thicker by adding a little starch diluted with cold water.

Video

For an uninitiated person, on the outside, shallots are not much different from onions - except that the heads are smaller and taste sweeter. In fact, this is an independent, noteworthy species of the Onion family, popular in Western Europe. Our analogue, known as the shrike, the bushy, is not uncommon in amateur gardens, but the re-grading is more common, repeatedly pollinated with numerous onion relatives.

We propose to consider what this culture is, for which it is valued and loved, how to grow and breed first-class shallots.

A savory and fruitful vegetable

Fruitful family - description, features of the growing season

The scientific name of the two-year-old plant is Allium ascalonicum, when reading the transcription - Ashkelon onion, from the ancient Palestinian city, where it was cultivated already in the III millennium BC. e.

The main organ of vegetative reproduction is a bulb with many daughter buds (rudiments) that germinate simultaneously and form a nest of small elongated heads - from several pieces to several dozen from one plant. For this feature, shallots are called family.

To get a planting bulb (sevok), it is not necessary to grow shallots from seeds. A turnip of any growing season is suitable for planting and gives a full harvest. Seed propagation is used to update the variety, to prevent its degeneration.

The undoubted advantage of culture is universality. Due to branching, shallots are used for growing on a feather. It turns out a lot of greens, delicate texture, with a mild taste.

Note! One set the size of a walnut will give life to a "family" of an average of 4-10 bulbs with a total weight of 200-300 g, sometimes up to 500 g. The name of the magpie is not an exaggeration - some varieties produce nests of 20-30 "teeth".

Friendly "family" of 10 bulbs

5 differences from onions

There are more similarities than differences between shallots and onions, in some sources they are even called forms of the same species. Similar features include a dense fleshy turnip weighing 15–40 g, long hollow leaves of rich green color with a bluish bloom, a two-year vegetation cycle, and requirements for agricultural technology. But there are also differences.

The culture is more winter-hardy, withstands frosts down to -4 - 5⁰, ripens earlier than ordinary turnips.
It grows in nests - several heads depart from a common bottom (the fewer of them, the larger) of an oval cylindrical or round shape.
The pulp is juicy, more sugary and soft in taste.
Shallots are unpretentious to storage conditions - even at room temperature it has excellent keeping quality.
In the section, instead of the characteristic concentric rings, several zones with rudiments are visible.

Between the juicy scales, the rudiments of future children are visible.

It is interesting! Local varieties differ in taste and color. In the southern regions, colored (pink, purple) bulbs with sweet pulp predominate. The further north, the lighter and sharper the shrike.

culinary value

Shallot is considered to be a gourmet vegetable, a delicacy, an indispensable ingredient in many dishes of French and European cuisine. Its main advantage is that it does not clog, but sets off the taste of products. Green feather and juicy pulp are cut into salads, added to soups, sauces, marinades. After hot processing, it acquires a delicate texture and a sweetish aftertaste. Small onion pickles go for conservation.

Shallots differ in dietary properties, surpassing bulb ones in the content of ascorbic acid, carotene, B vitamins. There are a lot of potassium, manganese, phosphorus, copper and other mineral compounds in the leaves and the head. It is recommended to use it to prevent colds, improve appetite, as a general tonic.

Features of agricultural technology

In order to shoot high yields of shallots, it is necessary to adhere to the basics of agricultural technology for growing onion plants. And this:

well-lit areas of the garden;
light in mechanical composition, loose, fertilized soils;
sufficient irrigation, especially at the beginning of the growing season;
crop rotation - it is best to plant after potatoes, tomatoes, cucumbers, peas.

They practice planting with seeds to get a set. In the future, the culture is propagated vegetatively, annually leaving for planting part of the crop of a smaller fraction.

Important! The plant reacts negatively to the increased acidity of the soil solution (pH below 6.0). The bulbs are small, the tops turn yellow early.

Soil and planting dates

After harvesting the previous vegetables, the soil is dug up, fertilized with compost, rotted manure. Fresh organics are undesirable, since an early ripening culture tends to accumulate nitrates in the food organs. Before winter, superphosphate (30 g / m²) and potash fertilizers (15–20 g / m²) can be applied, and nitrogen fertilizers (15 g / m²) in spring.

When to plant shallots, in spring or autumn, depends on its economic purpose. To get an ultra-early feather harvest, they practice winter planting, spring forcing in greenhouses and hotbeds. Planting sevka (seeds) in April will ensure the maturation of full-fledged heads (sevka).

Vegetative propagation

The easiest and most productive way to propagate shallots is to plant sevkom.

It is planted when the soil warms up to 8–10⁰ C - this is the optimal time for the sprout to effectively use the spring moisture and grow good roots. For planting, heads are chosen the size of a walnut and smaller, the tail is cut the day before (on the shoulders), soaked for 12 hours in water or a pale pink solution of potassium permanganate.

The planting pattern is almost square-nested - the rows are placed after 30-40 cm, the sets - after 20-30 cm. Since one unit of planting material gives a nest of bulbs, it needs a larger feeding area than an ordinary turnip. The stronger the planting is thickened, the smaller the heads will be, so if you need to breed a variety, get more sets, the distance between plants is reduced to 8-10 cm.

Before planting, the furrows are abundantly shed with water, the sowing is deepened in such a way that the layer of earth on top does not exceed 2–3 cm.

Square-nested planting method

Advice! To get larger turnips, plant a set with a diameter of up to 3 cm - it contains 3-5 primordia. A large bulb contains 10–12 or more dormant buds and will produce a lot of small planting material.

Growing from seeds

To breed a new variety of shallots, it is advisable to use the method of growing from seeds.

To speed up and increase the percentage of germination, 15 days before sowing, the seeds are soaked for 2 days, then placed in a damp cloth and placed in the refrigerator. Dry before planting.

Nigella is sown in moistened furrows to a depth of 1–1.5 cm, sprinkled with humus on top. Seedlings are thinned out several times, leaving an interval of 8–10 cm between plants. The resulting set is used for vegetative propagation. But you can grow from seeds and a full-fledged family of shallots, for this, seedlings are first prepared.

Inflorescence with blackberry

seedling method

Seeds for seedlings are sown at the beginning of March, so that 55-60 days pass before planting in the ground. Boxes need low (10–12 cm), the soil is light and loose. It is good to use cassettes as containers. Immediately after sowing and before the appearance of the first seedlings, the container is covered with a film or glass. 2 weeks before transplanting, seedlings begin to harden. Picking is carried out when planting seedlings of shallots in spring in open ground.

Care and cleaning

Shallot care consists in timely weeding and loosening. The culture is undemanding to irrigation - in the middle lane it grows without artificial irrigation, in the southern regions it is watered only in months without precipitation. Poor soils are fed with complete fertilizer (30–40 g per bucket of water).

To get larger heads, some gardeners recommend thinning out the nests, removing small specimens and leaving 4-5 more developed turnips. Do this at least a month before harvesting.

Harvested in the second half of July, no later than August 2 (before Ilya). The indicator is lighter, tops starting to turn yellow. Before laying shallots for storage, they are dried for 3-4 weeks in a warm, ventilated room.

Forcing on a pen

Shallots for greens can be grown on the windowsill. To do this, not earlier than January, the bulbs are placed in containers with a small amount of water. The head must be taken large - there are a lot of rudiments in it, which means that a thick rosette of leaves will come out.

Shallots are used for forcing greens in greenhouses. In this case, the sowing is planted every 8 cm with an interval between rows of 15 cm.

Variety of varieties

Despite the fact that shallots have been grown for a long time, the selection of new varieties is only gaining momentum in our country, and their description indicates the great potential of the culture. Here are just a few of them.

Crop hybrid Bonilla F1

Other varieties of shallots are also grown on household plots. On hearing Bonilla, Zvezda, Old Believer, gardeners love red varieties - Afonya, Octopus, Ural violet, the Dutch Red Sun (Red Sun) is in demand.

If we talk about what a leek is, how to cook it, then you should know that it is very similar to onions, but it tastes sweeter and more tender. It can be used as a seasoning for many dishes, it gives them an indescribable flavor. Consider what can be cooked from leeks.

Salad with egg and leek

Ingredients:

300g leek feathers;
5 eggs;
sour cream or mayonnaise to choose from;
dill to taste;
salt to taste.

1. To prepare this salad, you should take fresh onion feathers. They should be washed thoroughly, cut into small pieces, salted and mashed.

2. Boil the eggs in advance, peel them and cut them. Add to onion.

3. Also put mayonnaise or sour cream in a salad bowl, mix.

4. Cut the dill to taste and sprinkle on the salad. Everything is ready. By the way, you can eat it spread on bread.

Onion salad dressed with vegetable oil

leek;
lemon juice;
vegetable oil for dressing;
salt.

Salad with onions, apples and cabbage

Ingredients:

300g leek;
300g apples;
300g cabbage;
100g carrots;
greens to your taste;
mayonnaise;
salt to taste.

1. For this salad, the onion must be cut into slices very thinly. Put in a salad bowl the same number of apples and cabbage, pre-chopped.

2. Also peel the carrot and rub it on a fine grater. Add to salad. It remains to put lemon balm greens, tarragon and basil.

3. Fill the salad with mayonnaise. Stir. You can also add some celery to taste. Salt if necessary.

Onion salad with tomato and sweet bell pepper

For cooking you will need:

300g leek;
300g tomato (preferably cherry);
2 pcs. bell pepper;
sour cream or vegetable oil.

1. Wash all vegetables. Take small tomatoes, cut them into circles. Also cut the onion into thin circles. Put everything in a salad bowl.

2. Clean the pepper and cut it into strips. Mix everything, season with vegetable oil or sour cream.

Leek puree soup with grits

For four servings of soup you will need:

300 or 400 grams of leek;

5 - 6 tablespoons of barley porridge or 8 tablespoons of rice;
1 tablespoon of butter;
1 - 2 tablespoons of wheat flour;
4/5 cup milk;
1 egg;
1.2 liters of vegetable or meat broth.

1. Cook pearl barley in advance. In a frying pan, sauté chopped leek in butter with broth. After that, grind these ingredients in a blender. Then you should bring the resulting mass to a boil.

2. Prepare white sauce. To do this, fry the flour and mix it with a decoction of onions. Add this sauce to boiling soup.

3.Now prepare the egg-milk mixture. Separate the egg white and yolk. Add hot milk to the yolk and heat the mixture until it thickens, but do not boil it. Season the soup with this mixture. Do not boil it any more, take it off the stove.

Puree soup with sour cream leek

Required Ingredients:

300 grams of leeks;

200 grams of potatoes;
100 grams of sour cream;
700 ml of water or broth;
parsley - to taste;
salt - to taste;
croutons - to taste.

1. Finely chop the leek and dip it into boiling salted water or broth. It should be cooked for ten minutes.

2.Meanwhile, cut the potatoes into cubes. Add it to the broth. Salt. After the potatoes are ready, remove the soup from the heat and grind it with a blender.

3. Again, put on fire and slowly add sour cream. The soup is ready. Serve the soup sprinkled with ground pepper and parsley to taste. Add croutons.

onion fritters

1 kilogram of leek;

200 grams of cottage cheese or cheese;
300 grams of potatoes;
120 grams of vegetable oil;
2 eggs;
50 or 70 grams of flour or breadcrumbs;
fresh parsley - to taste;
ground black pepper - to taste;
salt - to taste.

1. Cut the onion finely. It should be stewed in vegetable oil, covered with a lid. Then remove from fire and cool.

2. Boil the potatoes beforehand, mash them. Grate the cheese or knead the cottage cheese. Add potatoes and cheese (cottage cheese) to the onion. Also put there raw eggs, chopped parsley and black pepper. Mix everything.

3. Form small cutlets with your hands, dip them in breadcrumbs or flour. Place in skillet and fry until golden brown. Fritters can be served in different ways. For example, with sour cream or pickles, it will also be a very tasty addition to broth or boiled pork, meat, fish.

Delicious Leek Omelet

For cooking we need:

150 grams of leeks;

2 eggs;
50 ml of milk;
15 grams of vegetable oil;
25 grams of cheese;
parsley - to taste;
salt - to taste.

Required Ingredients: 3. Whisk the eggs with one tablespoon of milk and pour this mixture into the mold. Place more ham on top. Put the dish to bake in the oven at medium temperature. Serve with vegetable salad.

Now you know where you can use leek, how to cook dishes from it. They are very tasty and healthy. As you can see, this ingredient can be added to many dishes, leeks only emphasize their taste.

Recipes with leeks are all kinds of pies (jellied and quiches), soups, as well as stewed onion side dishes. Some recipes for cooking leeks with photos are on the site. In the finished dish, leeks are more tender than onions, so they are used in those dishes where a delicate onion flavor and aroma is needed. Leek recipes recommend using only the white part of the leek stem, but that doesn't mean the coarser green leaves should be discarded. Some cookbooks recommend using both white and green leaves for soups. In this case, green leaves should be cut very thinly and added immediately, or stewed in a small amount of water. Leek is added to soups, salads, it is stuffed. Leek goes well with all types of meat, suitable for fish. From it you can prepare the filling for vegetable and mushroom pies and pies.

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chapter: Pea soups

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chapter: Chicken soup

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chapter: Dishes from sausages and sausages

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chapter: Fried fish

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chapter: egg rolls

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chapter: Baked fish

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chapter: Chinese cuisine

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chapter: Chicken breasts

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chapter: Italian food