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Siberian onion (Skoroda onion, chives, chives). Legends, myths, symbolism, description, cultivation, methods of application

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Content

1. Photos, basic scientific information, legends, myths, symbolism
2. Basic scientific information, legends, myths, symbolism
3. Botanical description, reference data, useful information, illustrations
4. Recipes for use in traditional medicine and cosmetology
5. Tips for growing, harvesting and storing

Siberian onion (Skoroda onion, chives, chives), Allium schoenoprasum. Photos of the plant, basic scientific information, legends, myths, symbolism

Basic scientific information, legends, myths, symbolism

Sort by: Onion (Allium)

Family: Amaryllis (Amaryllidaceae)

Origin: The homeland of the plant is Siberia, Europe and North Asia.

Area: The Siberian onion is common in the temperate zones of Eurasia and North America. It is grown in many countries of the world as a cultivated plant.

Chemical composition: Siberian onion contains essential oil, vitamin C, carotene, minerals (calcium, potassium, magnesium, iron, copper and manganese).

Economic value: Siberian onion is widely used in cooking as a seasoning for meat and vegetable dishes. Also, the plant is used in folk medicine to treat colds, coughs, bronchitis, and also as a tonic and tonic.

Legends, myths, symbolism: In ancient Chinese mythology, the Siberian bow was considered a symbol of courage and strength. In one of the legends, the hero is forced to fight the dragon that guards the gardens of the emperor. The hero knew that the dragon was afraid of the smell of onions, so he uses the chives to intimidate the dragon and protect his country. In folk medicine, chives have been used to treat many ailments, including colds, headaches, respiratory problems, and more. It has also been used to improve digestion and appetite. Symbolically, the chisel is associated with the concept of courage, strength and protection. It can be used in magical rituals to ward off evil spirits and negative energy. Chives can also be associated with the concept of unity and the strength of the team, since its leaves form a single mass.

Siberian onion (Skoroda onion, chives, chives), Allium schoenoprasum. Description, illustrations of the plant

Skoroda (chives, chives). Allium schoenoprasum. Description of the plant, area, cultivation, application

A perennial herbaceous plant of the lily family native to South Asia.

The leaves are small, subulate, hollow. Pale pink or light purple flowers are collected in a dense tufted-spherical umbrella. The flowering stem, unlike the leaves, is not hollow. The seed box is three-celled, hidden in the depth of the perianth. Seeds angular, black.

The plant has oblong-ovoid very small bulbs, covered with brown membranous shells. There can be up to 15-20 bulbs in the nest.

In the wild, onions are found throughout Europe, Asia, North America, especially near Canadian lakes. Wild-growing chives are known in several forms, with round and flattened leaves, with dark pink and even white flowers. It grows in meadows, in river valleys, sometimes on rocky slopes and scree. It has been cultivated in Europe since the XNUMXth century.

Onion-skoroda is a cold-resistant plant. Undemanding to soils. However, it grows best on well-drained loamy and sandy soils, fertilized and rich in lime with sufficient moisture.

The onion grows in the spring, in the first half of April, its budding - in the first half of May, mass flowering - in June, the fruits ripen in July - early August. The growing season ends in October. In one place it can grow up to five years.

Green leaves contain ascorbic acid, carotene, sugar.

Young leaves are slightly sharp, have a pleasant taste. They are eaten only fresh and it is even necessary to cut the feathers immediately before use.

This onion is very tender, does not cause burning. Due to its bright green color, it can be not only a seasoning, but also a decoration for many cold and hot dishes. However, this onion should not be boiled.

If chives are added to a hot dish, it is best to sprinkle them on food already on the plates. You can also use its bulbs for food. Chives are used for salads, dressing soups, sauces, omelettes, meat dishes, vegetable pastes and mixtures for stuffing pies, for salted curd masses, you can sprinkle them with bread and butter, scrambled eggs, boiled potatoes, put in mayonnaise, decorate dishes with a cold snack.

Cultivation. Chives are propagated by seeds and vegetatively. In autumn, after harvesting the predecessor, the earth is loosened to a depth of 4-6 cm. After the mass appearance of weeds, the site is dug up to a depth of 20-25 cm, 4-6 kg of manure is applied per 1 mg. In the spring, the ground is carefully harrowed.

In April-early May, seeds are sown, which are pre-soaked in warm water for two days. Sow in rows with a row spacing of 45 cm. Seedlings appear in 2-3 weeks. The site is carefully loosened, weeded and thinned out plants, leaving them in a row at a distance of 10-15 cm from each other.

Vegetatively propagated by planting bulbs in spring or late summer.

The site is prepared as for sowing. Bulbs are planted at a distance of 13-20 cm from each other and between rows - 25-30 cm.

In a small area, you can also plant nests (2 plants per nest) every 25 cm. After planting, the bulbs are watered and mulched with humus or peat.

Subsequent care consists in regular loosening of row-spacings, weeding and fertilizing with mineral fertilizers at the rate of 10-15 g of ammonium nitrate, 10-15 g of superphosphate and 8-10 g of potassium salt per 1 m2. After 10-15 days, the plants are fed a second time with a solution of mullein (1:8) with the addition of 30 g of superphosphate and 20 g of potassium chloride per 10 liters of water.

This type of onion can be easily planted not only in the garden, but also outside the window in a box and even in a flower pot between roses. He is not afraid of frost, and it will not hurt him to cut off his green feathers throughout the year. It is only necessary to feed him more often and not cut the greens too low so as not to damage the growth centers.

Forcing chives is also possible in winter. To do this, in the fall, the plants are transplanted with a small clod of earth, watered and fed, transferred to the basement.

In winter, as needed, the pots are placed in a warm place for distillation.

The green feather grows in 25-30 days after planting. The only thing the plant needs is enough light. Young bunch leaves are cut before flowering, several times a season. Greens are dried and stored in glass, tightly closed jars.

Chives can be salted for the winter, dried braided. Store it in a dry place.

Authors: Yurchenko L.A., Vasilkevich S.I.

Siberian onion (chives), Allium scorodoprasum (L.) subsp. sibiricum L. Botanical description, distribution, chemical composition, features of use

Onion family - Alliaceae.

Perennial. The bulbs are one or several attached to a short rhizome; oblong-ovate or ovate-conical with brown papery, almost leathery, sometimes slightly parallel-fibrous shells.

Stem thickish, 10-60 cm tall, with smooth or rarely rough leaf sheaths.

Umbel tufted-spherical, dense, almost capitate. Flowers pale pink to pink-purple. Capsule 2-3 times shorter than perianth.

It grows in mountain meadows and in the crooked forest zone.

It occurs in the temperate zone in Western, Central Asia, the Far East, North, Central, Western and Southern Europe, North America, and the Indian subcontinent.

Green leaves contain 0,090-0,115% ascorbic acid, up to 1 fat, more than 2,5 fiber, up to 3,5 carbohydrates, more than 20% proteins; during the growing season, chives accumulate essential oil and carotene.

Young leaves are slightly spicy in taste. Popular as a salad plant, it is also used for seasoning soups.

In Asia, chives are used fresh and salted as a seasoning for meat, fish, vegetable dishes and various spices. In Siberia, it is prepared for future use salted for the winter. On action on an organism it is close to an onion.

It is badly eaten by animals on pastures, gives the milk an unpleasant aftertaste. It can be used as an ornamental plant for group plantings, borders, borders and flower beds.

Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.

Chives, Allium schoenoprasum L. Classification, synonyms, botanical description, nutritional value, cultivation

Synonyms: A. sibiricum L. Mant. A. Raddeanutn Rgl. Schnitt-lauh, chisel skorod.

Names: az. sogan; arm. cox; cargo, hahvi; German Schnittlauch, Schnittling, Graslauch, Brinserlauch, Schnittzwiebel; Goal. bieslook, fijn uiengras; dates snitlog; Swede, graslok; English common chives; fr. civette, cive, cives, cibou-lette, civette des jardins, with ou ail joueoide; it. cipollina; Spanish cebollino, port, cebolinha minda, gallega; hung. metelo hagyma; Czech snytlik ci puzitka; Slovenian drobnjak; Serb, luk vlasac, dobrinjak; Polish sczypiorek.

Perennial.

Oblong-ovate or ovoid-conical bulbs, one or several attached to a short rhizome.

The bulbs are 0,75-1 cm thick on the outside covered with dry brown papery somewhat leathery scales. Stems 10-60 cm tall, smooth, 1/3-1/2 covered with smooth or sometimes rough leaf sheaths.

The leaves are cylindrical or semi-cylindrical at the base, 2-6 mm wide, fistulate, usually shorter than the stem. The inflorescence is first covered by a shortly pointed sheath (arrow), which is equal to or somewhat shorter than the umbel, often slightly colored. Umbrella tufted-spherical or almost spherical, dense, capitate.

Peduncles unequal: internal longer. Tepals of narrow-campanulate perianth shiny, pale pink to pink-violet, 7-17 mm long, linear-lanceolate or lanceolate, oblong, retracted, acute or obtuse, often with recurved tips; filaments of stamens 2-3 times shorter than tepals, 1/4-1/3; fused with each other and with the perianth; column above the perianth is not issued. The fruit is a box; seeds black, shiny.

The weight of 1000 seeds is 0,65-0,80 g. Seeds remain viable for 1-2 years.

It grows wild in the Arctic, Europe, Siberia, Central Asia, and North America.

One variety has been identified - var. sibiricum W. - with purple flowers. In Germany, there is a variety of Erfurt large. Chives are bred as perennials that produce feathers in early spring. In Siberia, it is harvested for the future (salted for the winter).

Chives grow in any soil, but do best in loose, warm, and not wet soils. Like any perennial onion, it is bred in a permanent place. It responds well to fertilizing with mineral and organic fertilizers.

Propagated by seeds and division of bushes; should be seated at a distance of 15-20 cm.

Author: Ipatiev A.N.

Siberian onion (Skoroda onion, chives, chives), Allium schoenoprasum. Recipes for use in traditional medicine and cosmetology

Ethnoscience:

• Siberian onion infusion to strengthen immunity: Pour 1 tablespoon of chopped Siberian onion leaves with 1 cup of boiling water, let it brew for 10-15 minutes, then strain. Take 1/2 cup of infusion 2 times a day.
• Headache Relief: cut the Siberian onion in half and apply it on the forehead for 10-15 minutes.
• Cold treatment: Pour 1 tablespoon of chopped Siberian onion leaves with 1 cup of boiling water, let it brew for 10-15 minutes, then strain. Add 1 teaspoon of honey and take 1/2 cup of the infusion 3 times a day.
• Cough treatment: Pour 1 tablespoon of chopped Siberian onion leaves with 1 cup of boiling water, let it brew for 10-15 minutes, then strain. Add 1 teaspoon of honey and take 1/2 cup of the infusion 3 times a day.
• Improving digestion: add a small amount of chopped Siberian onion leaves to freshly squeezed vegetable juice and drink it before meals to improve digestion.

Cosmetology:

• Mask for the face: mix 2 tablespoons of chopped green stalks of Siberian onion with 1 egg white and a little olive oil. Apply to face and leave on for 15 minutes, then rinse with water. This mask helps to improve blood circulation in the skin, softens and moisturizes it.
• Face tonic: brew 2 tablespoons of chopped green stalks of Siberian onion in 1 cup of boiling water. Let it brew and cool, then use to wipe the skin of the face and neck. This tonic helps to firm the skin, reduce inflammation and improve its overall condition.
• Hair Mask: mix 2 tablespoons of chopped green stalks of Siberian onion with 1 egg yolk and a little honey. Apply to hair and leave for 30 minutes, then rinse with warm water. This mask helps to strengthen hair, prevent hair loss and promote hair growth.

Attention! Before use, consult with a specialist!

Siberian onion (Skoroda onion, chives, chives), Allium schoenoprasum. Tips for growing, harvesting and storing

Siberian onion (Allium schoenoprasum), also known as spring onion, chives or chives, is a popular vegetable and spice.

Tips for its cultivation, harvesting and storage:

Cultivation:

• Siberian onions can be grown in pots or in beds. It is recommended to plant seeds in the ground in spring or autumn. Crops should be deeper than 1 cm and located at a distance of 10-15 cm from each other.
• After germination, young plants should be planted 3-4 weeks after sowing at a distance of 10-15 cm from each other.
• Siberian onion prefers a sunny location and fertile, well-drained soil. Water the plants regularly to keep the soil moist at all times.

Workpiece:

• The Siberian onion is ready for harvesting when its stems reach a height of 15-20 cm and are up to 1 cm thick.
• Cut off the stems of the Siberian onion at the base, leaving 2-3 cm above the ground. The stems can be used fresh or frozen for later use in cooking.
• Siberian onion can also be used as an ornamental plant in the garden or in the garden.

Storage:

• Fresh Siberian Onion can be stored in the refrigerator in a parchment or plastic bag for several days.
• Siberian onions can also be frozen for longer storage. To do this, it is recommended to freeze the chopped stems in a container or bag.

Fresh Siberian onion has a milder taste and aroma than onions, so it is often used in cooking raw or after minimal heat treatment.

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