Onions

- The elegant onion plants belong to the lily family, Liliaceae, most members of which have an underground storage system, such as a bulb or tuber. Other members of this family include such ornamental plants as the tulip, hyacinth, and lily-of-the-valley and also such edible plants as the leek, garlic, and chive. There are two main classifications of onions -- green onions and dry onions, which are simply mature onions with a juicy flesh covered with dry, papery skin. Green onions of course are baby onions with greens tender enough to add into your salad or soup, stir fry or eggs – also known as scallions.
- Onions are among the world's oldest cultivated plants. They were probably known in India, China, and the Middle East before recorded history. Ancient Egyptians regarded the spherical bulb as a symbol of the universe, and its name is probably derived from the Latin unus, meaning "one." The Romans introduced the onion to Britain and, in the New World, American Indians added a highly pungent wild onion to their stews, ragouts. Curative powers have been attributed to onions throughout the centuries; they have been recommended for such varied ailments as colds, earaches, laryngitis, animal bites, powder burns, and warts.
- Sulphuric compounds in onions are what cause tears when the onion is peeled or cut. The greatest concentration of these compounds is found in the root end of the onion. Remove the root before cooking or eating raw.
- Onions are high in energy and water content. They are low in calories, and have a generous amount of B6, B1, and Folic acid.
- Onions contain chemicals which help fight the free radicals in our bodies. Free radicals cause disease and destruction to cells which are linked to at least 60 diseases.
- To make onions milder, soak them in milk or pour boiling water over slices and let stand. Rinse with cold water.
- When a person eats at least 1/2 a raw onion a day, their good type HDL cholesterol goes up an average of 30%. Onions increase circulation, lower blood pressure, and prevent blood clotting.