Yellow onion

Onion

A yellow onion

The onion (Allium cepa) is a vegetable that is the most widely cultivated species of the genus Allium. Its close relatives include the garlic, shallot, leek, chive, and Chinese onion.

Description

The onion plant has a fan of hollow, bluish-green leaves and its bulb at the base begins to swell when a certain day-length is reached. The bulbs are composed of shortened, compressed, underground stems surrounded by fleshy modified leaves that envelop a central bud at the tip of the stem. In the autumn (or in the spring, in some cases), the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage.

Cultivation

Onions are cultivated and used around the world. As a food crop, they are usually grown from seeds, sets, or transplants. Onions are a cool-season crop and can be grown in a wide range of climates. They require a well-drained, fertile soil and adequate moisture throughout the growing season.

Uses

Onions are used in a variety of culinary dishes and can be eaten raw or cooked. They are often used as a base for soups, stews, and sauces. Onions can also be pickled or used in salads.

Health Benefits

Onions are known for their potential health benefits. They contain antioxidants and compounds that fight inflammation, decrease triglycerides, and reduce cholesterol levels — all of which may lower heart disease risk. Their potent anti-inflammatory properties may also help reduce high blood pressure and protect against blood clots.

Related pages

• Garlic
• Shallot
• Leek
• Chive