Onion

Sniff, Sniff – it’s the onions.

Most edible onions are from the family Allium cepa, which is from the family of Allium which is the family of onions, leeks, garlic and chives.
Onions are a type of bulb with fleshy layers, and are also known as ‘bulb onions’ and ‘common onions’, and range in size from 2.5 – 11.5 cm (1 – 4.5 inches).
Onions are a vegetable that are often used in stir-fries, stews, casseroles, soups, pasta dishes, and other main meals, and they can be eaten raw in salads, and can be included in sauces and condiments like gravy, chutney or pickles.
Onions have been cultivated and eaten for thousands of years, and it is thought that Ancient Egyptians believed that onions symbolised eternity, or eternal life, and so they were often used in burials, and have even been found in the eye sockets of the pharaoh Ramses IV.
Onions were thought to have raised a dog’s, cat’s or cattle’s fertility, however, it is dangerous to let some animals eat onions, including cats, dogs, guinea pigs and monkeys, as they are poisonous to them as they make the animal anemic, which can be fatal.

Onions are yellow/brown, red/purple or white in colour, and their skins can be used to make a dye, and onion juices can be used to make a repellent against moths.
Onions have large cells, so they are sometimes used for scientific purposes as a teaching tool about cell structure.
Onions contain approximately 89% water and are a good source of fibre and manganese, and are very high in vitamins C and B6, as well as folic acid.
Red onions, known as Spanish onions, generally have a milder flavour than other varieties, and for this reason are often used raw as a garnish or in salads.
Onions are said to lower insulin levels in diabetics, help maintain good healthy bones, have anti-inflammatory and antibacterial properties, help protect the body from some common cancers, have cardiovascular benefits, and reduce cholesterol.