The Jusai bow has the following characteristics:

• External characteristics. Externally, Jusai is similar to garlic, thanks to its long (30-40 cm) narrow (5-6 mm) flat green leaves. After the development of the branched part, at least a year passes until the arrow with the flower appears. The flower stem grows up to 60 cm in height. During flowering (July-August), a spherical inflorescence of small star-shaped flowers is formed white. The rhizome is formed by small narrow (up to 1.5-2 cm) bulbs.
• Taste qualities. Has a garlicky smell and taste. No spice.
• Homeland of the plant. The territories of China and Mongolia are considered the homeland of the branched onion. However, currently this plant grows almost all over the planet.
• Growing conditions. Jusai is a relatively unpretentious plant. IN winter period under a small layer of snow it can withstand frosts down to -45 degrees. In the summer, it can survive for a long time without watering, but the yield decreases. Beds with this onion can be located both in the shade and in sunny areas.

Useful properties of branched onions

The beneficial properties of Jusay are provided by the high content of ascorbic acid and potassium, as well as other components. Jusai is an excellent nutritious product that can be used to replenish essential minerals and vitamins.

The effect of Jusai on the body is as follows: hematopoietic, vascular-strengthening, choleretic, diuretic, antimicrobial.

Eating onions strengthens the immune system, stimulates the production of gastric juice, the hormone testosterone in the male body, improves the functioning of the nervous system and regulates water balance due to the potassium it contains. Zinc helps strengthen hair and improve skin structure. Calcium strengthens teeth.

1. Colds;
2. Diseases of the cardiovascular system;
3. Infectious diseases of the respiratory system (tuberculosis, pneumonia);
4. Nettle burns, insect bites, skin injuries accompanied by bleeding;
5. Violation water balance in organism;
6. Gastritis;
7. Neurasthenia, etc.

Chemical composition of fragrant onion

The Jusai plant is of great value for the human body, and this is explained by its chemical and energy composition.

The calorie content of branched onions is low, it is only 40-41 kcal per 100 g, of which:

• Carbohydrates - 8.2-8.4 g;
• Proteins - 1.4-1.5 g;
• Fats - 0.2 g.

Nutritional value has the following description:

• Water - 91-92 g;
• Dietary fiber - 0.8-0.9 g;
• Ash substances - 0.3-0.35 g.

Vitamin composition:

• Beta-carotene - about 1 mg;
• Ascorbic acid - 4.8 mg;
• Vitamin B5 - 0.1 mg.
• Vitamin B3 - 0.28 mg;
• Alpha tocopherol - 0.02 mg;
• Vitamin B6 - 0.13 mg;

In smaller amounts, branched onions also contain Vitamin K, B1, B2 and B9.

Mineral composition:

• Potassium - 120-123 mg;
• Sodium - 27-29 mg;
• Calcium - 19-22 mg;
• Magnesium - 8.5-9.5 mg;
• Iron - 0.26-0.28 mg;
• Zinc - 0.12-0.15 mg;
• Manganese - 0.08 mg;
• Selenium - 0.5 mcg;
• Copper - 0.06 mcg.

How to use branched onions

Branched onions are considered an excellent food product, therefore they are often used in cooking as a component of many dishes. The Jusai onion has edible leaves, arrows, flowers, and bulbs. It is eaten raw as an independent dish, considering the product to be self-sufficient.

It is used as an additional ingredient in meat, fish, hot dishes, salads, and is sometimes added to pies and preserves. The arrows are marinated. It is noteworthy that if you freeze the leaves of this plant, they will retain almost all their taste and beneficial qualities.

The healing properties of field garlic allow this plant to be used as a medicine.

For many gardeners, Jusai performs decorative functions, decorating the garden plot with dense branches and numerous inflorescences. Photos of branched onions clearly demonstrate the beauty of a flowering plant.

Despite useful composition, fragrant onions have a number of contraindications related to the nature of the effect of this food product on the body. These include cholelithiasis, pancreatitis, cholecystitis, nephrosis, nephritis, hyperacidity, individual intolerance. A relative prohibition is pregnancy, epilepsy, hemorrhoids, and diabetes.

Features of growing garlic onions

Based on the many useful properties and relative unpretentiousness of the plant, it can be assumed that many gardeners have a desire to plant it in their beds. Therefore, we will describe in more detail the basic principles of growing Jusai onions:

• The soil. There are no special requirements for the composition of the soil for growing Dzhusai onions. However, you should not plant the plant in areas where potatoes or cabbage previously grew. The best predecessors are pumpkin and legumes.
• Preparing seeds for sowing. Seeds are soaked in clean water room temperature per day, with the fluid being changed 3-4 times. Then dry it.
• Sowing. Seeds are sown in April. Two sowing methods are used. The first is tape, the distance between the tapes should be 30-50 cm. The second is nested, 2-3 seeds are sown in each nest. Planting depth is 1.5 cm. The second option gives faster germination.
• Vegetative propagation. After the emergence of seedlings, the beds are thinned out. Removed rhizomes can be replanted. However, it is better to use the method of dividing the bush. It is applicable from the second year of the plant’s life. The whole bush dug out is divided into parts of 3-4 bulbs, which are planted at the same depth.
• Harvesting. For earlier appearance of leaves, the area with Dzhusai is covered with film at the first spring sun to create greenhouse conditions. The harvest season begins in early spring the second year of cultivation, and ends in late autumn. During this time, it is recommended to cut the leaves no more than 4 times. In the first year, it is better to avoid harvesting so as not to disrupt the development of the plant and to allow the root system to gain a good foothold in the soil.
• Plant nutrition. It should be done every time after harvesting.
• Basic care methods. Frequent watering, weeding, thinning, and fertilization are used.
• Winter period. No cover required when there is snow.

What a branched onion looks like - look at the video:

On the Internet you can buy Jusai in seeds for self-breeding at a fairly low price. So, about 200 seeds per package costs 30 rubles. You don’t often see this product in markets, because... more commonly used in our country green onions and garlic. In separate private advertisements, gardeners offer to buy greens at a price of 100 rubles per kilogram, the cost of seedlings (greens with rhizomes) is 25 rubles for 2 pieces.

There are plants that are equally good for the vegetable garden and for the flower border. One of them is fragrant onion or a spicy green crop, the specific taste and aroma of which have made it very popular in the cuisine of Asian peoples. It will definitely appeal to lovers of spicy seasonings; the technology for growing jusai is in many ways similar to other perennial onions.

Green feather jusai is a popular seasoning and an essential ingredient in many oriental dishes.

Spicy greens: a mix of onions and garlic

In China, Mongolia, and Japan, fragrant onions are grown as everywhere as onions in our country; it is no coincidence that one of its names is Chinese garlic. In the wild perennial found on hills, rocky slopes, and along the banks of mountain rivers. It was introduced into culture many centuries ago; it came to the European part of the continent along with the nomadic tribes of the peoples of Asia.

The perennial is relatively low-growing (30–35 cm), forms a horizontal rhizome, to which small cylindrical bulbs are attached, consisting of mesh and film scales. Each of them forms a rosette of 5–6 thin long leaves. After overwintering, it forms several daughter bulbs; in place of a single shoot, a bush of 4–5 stems grows, then branches in an arithmetic progression. Hence another name for the crop – branched onion.

By mid-summer of the second year of vegetation, the plant expels many arrows (peduncles) with sheaths of inflorescence buds. Before the flowers bloom, the arrows are very tender, juicy and quite edible. Opened umbrellas emit a pleasant honey aroma that attracts insects and fully justifies the name of the onion - fragrant or fragrant.

Although sweet onion is easily confused with other types of onion crops, it still has a number of distinctive features.

• Its leaves are thin and long, like those of chives, but not tubular, but flat and thickened (fleshy).
• The aroma is onion-garlic, as is the taste, but not spicy, like wild garlic, but rather piquant.
• Not only feathers are eaten, but also young shooters.
• Another “brand” is a floral scent that other onions do not have.

Planted in light shade, the plant remains green and tender even during flowering.

Food, medicinal and decorative properties

It’s hard to imagine Chinese, Thai, Kazakh, and Korean cuisine without onion or, in the Kazakh interpretation, dzhusai; generally speaking, a quarter of the world’s population uses spicy greens as food. The feather goes in salads, snacks, as an additive and an independent product, goes well with meat. In dried form, together with other herbs, it is used as a spicy-flavoring seasoning. Pickled arrows taste like wild garlic; they are fried in a similar way to garlic flower stalks.

The fragrant perennial is valued in folk medicine.

• This is a source of ascorbic acid and carotene - powerful antioxidants that prevent oxidative processes and have a beneficial effect on overall health.
• Regular consumption of the plant dilutes bile, cleanses the body of toxins, improves immunity, and has a diuretic effect.
• It is used to treat coughs, colds, asthma, and tuberculosis.
• Young greens strengthen the heart muscle and the walls of blood vessels.

The fragrant jusai onion looks organically in borders and tapeworms. It is planted in natural compositions, rocky gardens, and on alpine hills.

Note! Greens contain little fiber, they are juicy, tender, and do not become rough for a long time. Thanks to this, it can be eaten by people suffering from gastroenterological diseases.

Jusai flower arrows are a special delicacy!

The best varieties

In the Russian Federation, about a dozen varieties of allium are zoned. Here are a few of the most popular.

• Jusay – aromatic variety With late maturation and the ability to cut feathers until late autumn. The leaves reach 25–30 cm, dark green with a bluish bloom.
• The fragrant onion Aprior is mid-season and produces its first full harvest of greenery by mid-May. The variety is highly branched and produces up to 10 leaves on each shoot. Record holder for the content of vitamin C in greens (78–95 mg per 100 g of product).
• Fragrant – very early high-yielding variety. During the season, feathers can be cut 2–3 times, the total production yield is up to 5 kg/m².
• The salad variety Piquant is distinguished by its frost resistance and delicate taste, which the plant retains throughout the summer.
• Fragrant onion Caprice – tall variety average growing season. The flat, fleshy feather reaches a length of 50 cm, the bush is branched (6–8 leaves per shoot).

Jusai leaves are so tasty that they can become the basis for a salad.

Planting and care technology

Sweet onion or jusai is unpretentious to growing conditions. Like any plant, it is responsive to fertile soil and care, but in general its agrotechnical requirements are minimal.

• A sunny or partial shade location is suitable for planting; it will be good to grow in the shade of trees and bushes.
• Compared to other perennial onions, they are more heat-loving - it is better to make sure that the bed with crops is covered with snow in winter. It comes out from under the snow early, but actively grows with the onset of stable warmth.
• The plant does not like waterlogging. Flooding can lead to soaking of the rhizome.
• Dzhusai is undemanding when it comes to soil and can even grow on salt marshes. But if you feed the crops, the greens acquire a more delicate texture, rich taste and aroma.

Planting by seeds

Sweet onion, also known as mountain, field or Chinese garlic, is grown using bulbs, dividing the bush, and growing from seeds is practiced.

Seeds can be sown at different times:

• before winter - shoots will emerge in March, by mid-summer the feathers can already be plucked;
• in April - greenery in this year It is advisable not to touch and allow the plant to grow stronger;
• in the summer, until mid-July, the feather will be ready for cutting next spring.

Before sowing, nigella seeds are soaked for 8 hours in water at a temperature of 40⁰ C, then simply in warm water for up to 2 days.

On a dug up, leveled area, rows are laid out at a distance of 20–30 cm. The seeds are sown in moist soil to a depth of 1–1.5 cm, sprinkled with soil and humus on top. The seedlings are thinned out gradually - some of the grown plants are planted, some of them are used for food.

Advice! If the arrows are not trimmed, the fragrant onion will multiply by self-sowing. The plant is tenacious and will quickly spread throughout the garden bed. To prevent growth, restrictive devices are used - plastic curbs, tires, boxes.

In the photo there are crops of jusai

Reproduction by shoots

To plant fragrant onions with shoots, in early spring or by the end of summer, dig up a whole bush and divide it into fragments of 2-3 bulbs each. Plant in holes without deepening them at intervals of 20–25 cm.

What to pay attention to in care?

Caring for jusai onions is the same as when growing ordinary nigella for sets. Please note the following points.

1. When sowing seeds in the first year, the greens are not cut off.
2. Thinning frees up the feeding area for the seedlings; by winter, the interval between shoots should be at least 8–10 cm; in the spring they break through again, increasing the distance to 20 cm.
3. In the first year, you do not need to water often - this will allow you to grow a powerful root system.
4. From the second year, abundant watering is needed - 8–9 times per season, each 30–40 l/m².
5. The first feeding in the spring, preferably with organic matter (chicken manure 1:12), then, after each mass cutting - full mineral fertilizers.
6. When partially harvesting, you need to tear off the feathers from the outer row, leaving the central shoot for further growing season.

Fragrant onions, planted in an inconspicuous corner of the garden, will not take up much space, but will attract bees, provide vitamin greens, and transform the taste of pasties, manti, and lagman beyond recognition.

Fragrant onion propagation by dividing the bush:

Dzhusai, also known as zhusai, also known as branched onion, also known as fragrant onion, also known as Chinese onion, also known as Allium ramosum, is famous for its taste, somewhat more garlicky than onion, similar to wild garlic, but spicier.

Jusai leaves are used to make filling for pies, they are added to salads, fish and meat dishes (especially when it comes to lamb). Jusai is included in a number of recipes national dishes– so, without this onion and garlic, an authentic lagman is unthinkable. For the winter, jusai is salted with red pepper or frozen.

Cometis

Moreover, manti with dzhusai is simply divine. You also get very tasty pasties. Scrambled eggs with jusai is my favorite breakfast. And it’s very tasty to eat jusai raw, dipped in soy sauce.

Grows in China, Mongolia, Altai, Kazakhstan - where there is a lot sunny days, but there is no sweltering heat. We will tell you how to grow this onion in unfavorable conditions: yes, FORUMHOUSE consultant Lmv16 grows dzhusai in the Leningrad region seedling method. He started by sowing a few seeds in a pot and growing them on a windowsill with lighting.

• Dzhusai - cultural features.
• How to choose a planting site for jusai.
• How to sow jusai.
• How to care for jusai.
• How and when to transplant jusai.

Jusai - what kind of onion is this?

Jusai is a medium-sized plant, with small narrow rhizomes - false bulbs about 2 cm in size. The bushes of the plant reach 30-40 cm in height, the leaves are flat, like garlic or slime. Throughout the season, onions are cut with simple scissors, leaving 4-6 centimeters on the bed. Interestingly, after this procedure the leaf grows back, but cutting it more than four times per season is not recommended.

The main feature of jusai is that its leaves do not become coarse, and by the end of the gardening season they remain as juicy and tender as in spring.

How to choose a landing site

Dzhusai is considered an unpretentious plant; in any case, it is definitely undemanding to the soil and can grow on any clay. The only thing is that it is not recommended to make a bed for this onion where potatoes and other nightshades grew. It would be ideal to plant this onion in place of the pumpkin. He also likes partial shade and does not do well in full sun, so experienced gardeners This crop is grown in tree trunk circles fruit trees like lilies of the valley. And the onion feels great there.

Cometis FORUMHOUSE Member

I have it growing in the shade of apple and pear trees.

Member of FORUMHOUSE with nickname Tania I lived in Alma-Ata, where dzhusai grows in every garden and is sold on every corner, and then I moved to Krasnodar and missed lagman and pies with dzhusai. Sowed the seeds in open ground, and, unfortunately, nothing came of it - the plant could not stand the heat and sun.

Tania

Now I’m trying through seedlings; yesterday I planted thin stems in the OG on the garden bed, in the shade.

Sowing jusai

Jusai is sown in the spring, at the same time as other types of onions, although FORUMHOUSE has had successful experiments with sowing in winter. Before sowing, the seeds are soaked in water for a day, and during these days the water needs to be changed three to four times.

You can sow jusai with two different ways– rows (rows should be located 50 cm from each other) and holes. Two seeds are sown in each hole. The seeds are buried one and a half centimeters.

When growing seedlings, be patient: jusai is a slow crop, seedlings can appear ten days, or even two weeks after sowing. In OG, seeds also germinate slowly, but in holes faster than in rows.

Fresh jusai seeds germinate best.

In regions with a lack of sun and heat, this onion can be grown under film in the first spring of its life and not trimmed in the first year. Let the bushes gain strength!

This is exactly how the consultant of our portal grew dzhusai in the Leningrad region, under film and seeds Lmv16. Nothing really grew from the seeds planted in open ground at the beginning of summer.

Lmv16

The conclusion is this: it is possible to grow in our harsh regions, but in a greenhouse or greenhouse.

Sometimes it seems that the behavior of this onion cannot be explained by science - you dance around it, spray it with stimulants, freeze the seeds in the sand, warm it up in hot water- not at all. Get angry, throw away the seeds - in a week there will be seedlings in this place.

When jusai shoots appear, they must be thinned out.

In general, at the first stage, growing this crop is a piece of jewelry.

How to care for jusai

But in adulthood it’s completely unpretentious plant: tolerates frosts down to -35 degrees, does not require shelter for the winter, and no special care. They care for it like any other onion: water it, weed it, and sometimes feed it. The most important thing in caring for this crop is to ensure that it does not take over the entire garden due to its excellent ability to spread by self-seeding. So, a member of our portal with the nickname ir-17-rina(she lives in Volgograd) mows out of control jusai with a lawn mower, and during this operation the neighbors complain of a sharp improvement in appetite.

This is another paradox of this onion: it is difficult to grow it from purchased seeds, but self-sowing it grows just fine. This is what a flower arrow with seeds looks like.

Taking into account this feature, it makes sense to immediately plant the onion immediately on permanent place, and in a few years there will be real jusa thickets there.

Olissa Member of FORUMHOUSE

I brought jusai seeds from Southern Kazakhstan, and after a couple of years it grew so large that I distributed the cuttings in boxes.

Botanical characteristics

Grass Jusai, translated - Allium odorum. Its second name is branched or fragrant onion. This herbaceous plant belongs to the group of polygons. Narrow linear bulbs are formed on its rhizomes, the diameter of which does not exceed two centimeters.

It is worth noting that this representative of the flora is capable of branching quite strongly throughout the entire summer period, and the new branches that appear give rise to an arrow in a year. The flower stem itself grows up to sixty centimeters. The leaves are narrowly linear in shape, shorter than the stem, they are located at its base.

The flowers are white, rather small, star-shaped, they form into a thick spherical umbrella, which is located at the very top of the stem of this representative of the flora.

Having finished the description, let's talk more about the Jusai plant, photo, beneficial features We'll tell you how to grow and store onions.

In the photo there is a jusai onion

Plant distribution

Dzhusai onion can be found in meadows, steppe areas, pebbles, and saline areas. It grows not only in our country in Siberia and in the territory Far East, but is also localized in China, the Himalayas and Mongolia. This representative of the flora is considered decorative; it is used for group planting on lawns, as well as in rocky gardens.

Part used

The part used includes the grass and bulbs of this plant, they contain various mineral salts and some vitamins, for example, ascorbic acid, a certain amount of fiber is also found, due to which the leaves retain their tenderness throughout the summer period, and they can be consumed practically until late autumn.

Collection and procurement of raw materials

To harvest the bulbs, you will need a small spatula, with which you will have to dig out the required amount of raw materials. After which it should be carefully shaken off any adhering soil; if necessary, it can even be washed under cool water. running water, and then be sure to dry it with a paper or cloth towel.

Next, the bulbs need to be placed in a box with perforations and placed in a ventilated room, preferably in a dark one. They can be stored for a year, after which they lose their medicinal properties, and become unsuitable for further use.

Growing and propagating allspice

The fragrant jusai onion is considered a fairly undemanding representative of the plant world; accordingly, it can grow both in shady areas and in sunny areas. Fragrant onions are resistant to frost and can easily tolerate them without the use of covering material.

Plant propagation is carried out using seeds, as well as vegetatively. It is customary to sow seeds in spring using the tape method, and a distance of 50 centimeters between the tapes should be maintained.

You can propagate jusai using the nesting method; to do this, sow two or three seeds per nest, and the emergence of seedlings can be expected within two weeks. This plant will bloom only in the second year after planting.

After the leaves are cut, it is recommended to feed the plant with some kind of mineral fertilizer, preferably in the form of a solution. In order to get more early greens, you can cover the area with film in the spring, and the leaves will appear two weeks earlier.

Useful properties of jusai

Flowers and leaves contain ascorbic acid, so they are eaten to improve immunity, strengthen the hematopoietic, endocrine and nervous systems, cartilage and blood vessels.

Jusai is useful for colds, heart disease, neurasthenia, tuberculosis, exhaustion, bronchitis, pneumonia and gastritis. The juice of the leaves treats burns. The beneficial properties include the hemostatic, choleretic and diuretic effects of the plant.

Application of jusai

This plant is used for food, in particular its leaves and inflorescences, which are quite tender and juicy, they have a light garlicky taste. They can be eaten fresh, but they can also be boiled, salted and canned, and added to any vegetable salads.

In Tibetan medicine, all parts of this plant are usually used; potions are prepared from them that help cope with bronchitis and improve health in the presence of gastroenteritis.

These drugs also help to cope with amenorrhea, they are prescribed for nervous strain, and they are also used as an anthelmintic. In Chinese medicine the seeds are used aboveground part, from them preparations are prepared that have a tonic and blood purifying effect.

Infusion recipe

The preparation of the infusion from the bulbs will be as follows. You will need this raw material; it should be thoroughly ground in a mortar using a ceramic pestle, after which it should be taken in the amount of a tablespoon and the finished pulp should be placed in a glass container.

Next, the crushed raw material must be poured with a glass of boiling water, after which you need to cover the container with a lid and leave it to infuse for a while; after about an hour you can start filtering the prepared drug.

For this purpose, you can cover a clean container with a double layer of gauze and carefully pour the drug into it, while the onion pulp will settle on the fabric and can be thrown away. The resulting infusion can be taken fifty grams twice a day for bronchitis.

Keep it like this medicinal infusion must in refrigeration chamber, while its implementation period is no more than three days, after which this drug will lose its medicinal qualities and will no longer have the desired positive effect on the body; moreover, it can simply harm the body.

Conclusion

Before using jusai directly for medicinal purposes, you should consult a qualified doctor. Of course, if you use several leaves for oral administration as a culinary dish, there is no need to consult a doctor.

You've probably come across a plant like jusai at least once, but perhaps you didn't even know what it was called. The second name of this plant is branched or fragrant onion. The beneficial properties of jusai are similar to those contained in onions or garlic. or jutsai came to us from Mongolia and China, after a while the plant rapidly spread in our latitudes.

How is jusai useful?

Many people like this plant because taste qualities, it is often used in cooking. It can be added fresh to dishes or even preserved for the winter. Freezing does not affect the properties of jusai in any way, so it can be stored in this form.

The similarity with onions gave the plant the same useful qualities And healing properties. Compared to other similar plants, this is one of the most high-calorie plants. In addition to growing as an addition to dishes, it is also relevant as a decoration. personal plot due to the bright green leaves. Dzhusai blooms with small white flowers, which are also called stars.

The benefits of jusai onions are immediately noticeable. The inflorescences and leaves of the plant contain a considerable amount of ascorbic acid, which helps strengthen the immune system and more. This plant activates the functionality of the endocrine system, strengthens the walls of blood vessels and cartilage. This onion is useful to eat during colds and diseases of the respiratory system. It also promotes the excretion of bile.

Benefits and harms of jusai

You should use this plant with caution, especially for the first time, for the reason that it can cause intolerance in some people.

It is not recommended to use it for people with inflammatory diseases of the gastrointestinal tract, because, like onions, it can cause heartburn and discomfort, so when introducing this plant into your diet, start consuming it with a small amount.