Chemal

Chamal Chives represent a hardy and undemanding perennial variety widely used to obtain vitamin-rich greens. Thanks to its cold hardiness, it allows harvesting practically immediately after the soil thaws, making it an excellent choice for early spring cultivation. Leaf yield reaches 500-600 grams per plant per season, and if needed, part of the plant can be dug up along with juicy leaf bases and small bulbs. This variety responds well to the application of organic fertilizers and can be grown both as a winter sowing and in spring. Chamal chive leaves are large, juicy, and covered with a waxy coating, which contributes to their long freshness. The mass of leaves of one plant varies from 50 to 80 grams. To obtain an early green harvest, sowings are carried out in October-November, and for summer— in March-May. Seeds are sown shallowly in rows with an interval of 20 centimeters, covering with soil to a depth of 1 centimeter. To ensure continuous harvest collection, sowings are made in several stages with an interval of 2-3 weeks. Regular watering is a mandatory condition for successful cultivation. Harvest is collected as leaves grow: with a single harvest, the plant is pulled out entirely, and with multiple harvests, leaves are cut at a height of 1.5-2 centimeters from the soil surface. Chives Chamal belong to the Onion family and are also known as rezun onion, rezanets onion, and sibulet onion. It grows in various regions, including Central and Eastern Asia, the Far East, Europe, and North America, preferring moist meadows, river valleys, and stony soils. The plant blooms from May to August, forming spherical inflorescences. Thanks to its frost hardiness, chives can grow even in harsh climatic conditions. To increase yield, watering every two weeks and fertilizing once in spring is recommended.