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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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[edit | edit source]
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Contributors: Prab R. Tumpati, MD