Seeds of the batun "barbecue", 0.3 g

The average seasoning long-term variety (24-29 days from the beginning of the growing leaves to technical ripeness) up to 50 cm high. The leaves are tender, semi -ostan taste, emerald. It is characterized by high productivity, high winter hardiness, excellent taste, long -term growing season.

The leaves contain a lot of useful minerals, carotene, vitamins C, A. They use them most often in fresh form, adding to finished dishes. Salads, soups, omelets, meat, fish, potato dishes, gravy and sauces are flavored. The crushed leaves are added to the fillings for pies. Batun onions can be dried, salt, canned. The use of onions helps to prevent colds.

the variety is highly winter and frost-resistant. He loves fertile soils. The best predecessors are cucumber, tomatoes and legumes. In one place it grows well to 5 years.

Sowing: in the ground in early spring or in July-August in an ordinary way with a distance between the rows of 20-30 cm, leaving 4-6 cm depth of seeds between plants-the depth of seeds- 1-2 cm. After thinning, 6-10 plants per 1 m² should remain.

care: consists in loosening, weeding, watering and top dressing. After each cut, planting plants are fed and watered.