Anzur onion: beneficial properties, cultivation techniques

Bow Anzur - this is a group of bows of several types, similar in many ways: Suvorov bow, giant bow, Aflatun bow, highest bow and others. A distinctive feature of these species is short growing season, beginning and ending in spring, with a long period of dormancy.

Anzur onion, compared to onions, contains twice as much dry matter, and about 3-4 times more ascorbic acid, not counting the large amount of phytoncides, vitamins D and E. The taste of Anzur onion can be compared to raw radish. Although fresh onions are inedible due to the presence of saponins and a specific unpleasant odor, this can be neutralized by canning.

Anzur bow is used for brain spasms, it helps improve vision. Boiled in honey or baked, this onion solves the problems of stomach diseases and colds. Rheumatism is treated with the squeezed juice; the juice is rubbed into the scalp, which strengthens the hair. In addition, the flowering onion Anzur is very beautiful: the lilac balls of the inflorescences are quite decorative, and they last up to two weeks when cut.

Cultivation agricultural technology

Anzur's bow is not difficult. Onion slices planted in August sprout around the beginning of May. It is necessary to immediately feed the seedlings with urea (25-30 grams per 10 liters of water). After two weeks, you can add slurry (1 to 5) or an infusion of chicken manure (1 to 14), adding 50 grams of superphosphate and 40 grams of potassium chloride per 10 liters.

In June, peduncles form lilac balls of flowers, the seeds of which ripen in July. Dig up onions from mid to late July, after cutting off the seeds.