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Common Name: Onion

Genus Species:Allium cepa

Family: Alliaceae

Origin: Himilayas, Siberia

Cultivation:Widely around the world

Description: The onion probably originated in East Asia, but has spread around the world and has developed numerous varieties, including shallot, chive, and scallion. The name may come from onion’s “union” or singleness as a bulb. The plant is related to the lily botanically; chemically it is a less piquant cousin of garlic in taste, but it is unique in its lachrymatory properties. It is said to be the basis for the name of Chicago, which comes from an Indian phrase meaning “The place where the wild onion (or garlic) grows”. Currently, it is the most popular herb, since it is nutritionally satisfying in addition to being flavorful; people, such as the Hebrews who made their exodus from Egypt 3000 years ago, have long favored it as a basic food. Homeopaths use a dilute extract as a treatment for colds, but most other medical systems use it in a non-specific fashion as a warm, invigorating and satisfying tonic herb. It is sometimes used topically to treat insect stings, but personal experience suggests it lacks any significant anti-allergy properties. It has mild anti-microbial qualities and has been used in wound treatment.

Information courteousy of UCLA Biomedical Library

Recipes that Use Onion: