Allium cepa

Allium cepa, commonly known as the onion, is a species of the genus Allium and is widely cultivated for its edible bulb. It is a biennial plant but is usually grown as an annual. The plant has a fan of hollow, bluish-green leaves and its bulb at the base of the plant begins to swell when a certain day-length is reached.

Taxonomy

The Allium cepa is classified under the Amaryllidaceae family, in the Allium genus. The genus Allium also includes other species such as Allium sativum (garlic) and Allium schoenoprasum (chives).

Cultivation

Allium cepa is cultivated globally in a wide range of climates. It is a hardy plant that can be grown in most soil types, provided they are well-drained. The plant prefers a sunny location and is often grown in a crop rotation system with other vegetables.

Uses

The bulb of the Allium cepa is widely used in cooking for its pungent flavor. It can be eaten raw, cooked, fried, or used as a seasoning in various dishes. The leaves of the plant can also be used in cooking, often in salads.

Health benefits

Allium cepa is known for its health benefits. It is rich in vitamin C and quercetin, a type of flavonoid that has antioxidant properties. It is also known to have anti-inflammatory and antibacterial properties.

See also

• Allium
• Amaryllidaceae
• Crop rotation

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