Onion (Allium Cepa)
It seems that since garlic became popular with its known medicinal benefits that the onion has been forgotten.
Not very many people may know of the fact that the elegant lily family contains a branch of sweet-smelling cousins which include onions, leeks, chives, garlic, scallions, asparagus and shallots. Even though each one has powerful and distinct traits, there are some strong similarities. All of them are rich in the trace element that is known as compound sulphur, in which brings out their potent flavor and also makes them stink when they go rotten. Interestingly enough, this group also includes the beautiful Easter lilies that we are familiar with.
The ancient Egyptians and Hebrews consumed lots of onions. It was mentioned in the book of Numbers 11:5, in the Old Testament how they missed the cucumber, melons, onions, leeks and garlick (the way it is spelled) when they were traveling with Moses in the dessert for 40 years.
There are many, many types and varieties of onions being sold today. California ranks the top in country for the dry onion productions, and having all the of the fresh market onions. When purchasing good onion, choose the firm bulbs with the clean paper skins, avoiding those that are, wet, soft, or sprouting. They should be stored in a cool dry well ventilated place. For sliced onions wrap in plastic and refrigerate. Whole onions usually can be kept for almost 30 days.
Green onions also known as scallions or spring onions are most often used in Asian recipes. They have a more wild than dry onions, and often served in salads and in relishes.
Shallots are similar shaped like garlic, with the tissue type wrapped cloves, but with a comparable flavor to a dry onion. The shallots are often used in French cuisine and thought of more as a gourmet type of herb.
The Onion Family
The Amazing Benefits
- The phytochemicals in onions boost the effectiveness of Vitamin C in the body, consequently improving immunity.
- Onions contain the element chromium, which helps in regulating blood sugar.
- A potent compound called quercetin in onions is known to play a major role in preventing cancer.
- For hundreds of years, onions have been used to lessen inflammation, help heal burns and heal infections.
- Raw onion encourages the production of good cholesterol hence keeping your heart healthy.
- For bee stings just apply onion juice on the area for the immediate aid from the pain and burning sensation.
- Onions have free radicals, thus reducing your risk of developing gastric ulcers.
- The bright green tops of green onions are rich in Vitamin A.
How Many Times A Week Do You Eat Onions?
Helps to Fight Old Age
A sociologist named Belle Boone Beard who at one time worked for the National Institute of Aging, had 8,500 files on people who lived to the age of 100. He had noticed that on each of their surveys for their eating habits that they all enjoyed eating lots of onions. Many of them said that they almost ate them every day with a meal, being aware that onions are strong antioxidants and can actually control free radicals, which is involved in the aging process. The late Beard understood that this had played a major role in these people who lived so long and in good health.
An Onion Quote
It's toughest to forgive ourselves. So it's probably best to start with other people. It's almost like peeling an onion. Layer by layer, forgiving others, you really do get to the point where you can forgive yourself.
Interesting Onion Facts
- The ancient Greeks used onions to strengthen athletes before competing in the Olympic Games, by eating profuse amounts of onions, drinking onion juice and rubbing them on their bodies
- Apicius, the Roman author of one of the first ever cookbooks made use of onions in many of his recipes.
- Ancient Egyptian Pharos were buried with onions for a symbol of eternity.
- In the middle ages, onions were not just used as food, but also as medicine to relieve headaches, snake bites and to cure hair loss.
- Pilgrims took onions to America on the Mayflower only to discover that the Native Americans already used them extensively for food, clothing dyes and even as toys
- Around 9.2 million acres of onions are harvested annually
- Orthodox Hindus and Jainas do not use onions or garlic in their cooking because they believe the strength of the taste confuses the other flavors.
- The Latin name for onions is “Allium Cepa”.
- Libya has the highest consumption of onions in the world with around 30kg per person consumed annually.
- Onions are from the Allium.
- Onions help to relieve coughs, colds, asthma and bronchitis.
- Onion skins have been used in some dyes for things like wool.
- Onions make you cry because when you cut them some compounds are released that irritate the lachrymal glands in the eyes which causes tears to be released.
- Onion skins have been used in some dyes for things like wool.
- Onions can help reduce the risk of tumors developing in the colon.
- China produces over 20 million tons of onions.
Red Onion Relish
White Onion Soup
2 red onions, sliced 1 cup cider vinegar 1 teaspoon salt
¼ cup olive oil 4 large white onions, thinly sliced 1 leek, white and pale-green parts only, thinly sliced 2 celery stalks, chopped 4 garlic cloves 1 serrano chile, seeded, chopped 2 Tbsp. chopped peeled ginger Kosher salt ½ cup dry white wine ½ cup mirin 1 cup heavy cream
2 tablespoons unsalted butter 2 medium yellow onions, halved and sliced paper thin salt Freshly ground black pepper
Blanch 2 sliced red onions in a small saucepan of boiling water to cover for 1 minute and drain in a colander. Then return them to the pan and add a cup of cider vinegar, a teaspoon of salt, and just enough cold water to barely cover the onions. Bring to a boil over high heat and simmer the onions 1 minute. Transfer the onions and brine to a glass jar and chill. The onions will turn the color of a pink piñata and will get crisp as they cool. They'll keep for weeks in the refrigerator.
Heat oil in a large pot over medium-high heat. Add onions, leek, celery, garlic, chile, and ginger; season with salt. Cook, stirring often, until soft (do not let brown), 10–12 minutes. Add wine and mirin to pot, bring to a boil, and cook until reduced by half, about 4 minutes. Reduce heat to medium, cover, and cook, stirring occasionally, until onions are soft and translucent, 25–30 minutes. Let cool slightly, then purée in a blender until smooth. Strain into a large bowl and stir in cream (thin with water, if needed); season with salt. Reheat soup in a clean pot.
Melt the butter in a large frying pan over medium-low heat until foaming. Add the onions, and let them cook, stirring rarely, until they are deep golden brown and caramelized, about 45 minutes. Season well with salt and pepper, remove from the pan, and let cool.
Onions- Health Benefits
Make Your Own Natural Antibiotic Drink
1 medium ginger root
- 2 large garlic cloves
- 1 bunch of horseradish
- 2 medium red chillies
- 2 white onions
- 1 liter raw unfiltered organic apple cider vinegar
Add all ingredients to the blender, blend together and store in the fridge. Shake well before drinking. Have a glass three times a day.
Healing With Onions In the Movie " Where the Lillies Bloom"
The Onion Poultice
The onion poultice makes me think of one of my favorite movies, "Where the Lilies Bloom" (1974), it is about these 4 orphaned backwoods Appalachian kids who have to watch out for themselves and they remember their ancestral knowledge about healing and herbs. There is a key scene where some person becomes deathly ill with something like pneumonia, tuberculosis or consumption. He has a severe unbearable cough, and the children put him in a bath of chopped up boiled onions. The man miraculously recovers, which adds promise to the children who are trying so hard to hide the fact they live without their parents.