Onion is a perennial herbaceous plant with a specific smell and pungent taste. It belongs to the Amaryllis family, as in fact it is a monocotyledonous bulbous grass.
Botanical description of onions
Onion is an annual, biennial or perennial bulbous plant, with a rather sharp aroma and taste. Most species of this plant are edible, however, there are those that are not eaten.
In the first year of development, a bulb is formed, which in the lower part is a shortened stem (bottom). Depending on the type, the bottom may have one or more bulbs with red, white or purple shells. The shape of the bulb depends on the type and variety of the onion and can be flat, round, elongated and spindle-shaped.
The leaves of the onion are erect, linear (sometimes belt-shaped), juicy, basal and hollow. In cross section, they can be round or oval. The stem is thick swollen up to 100cm tall.
Onion flowering begins in the second year of development. The flower stem (peduncle) is tubular hollow, 50-150cm high. The flowers are small on a long stem, collected in inflorescences up to 40 cm in diameter. Number of flowers yellow, pink, purple or white color located on a common bed varies from 50 to 900 pieces.
After flowering, a fruit is formed at the site of the inflorescence - a box with small round or trihedral seeds inside. Seed color may be black or brown.
Types and varieties of onions
All types of onions can be divided into two categories: edible and decorative (although some types belong to both). Edible include:
- onion;
- shallot;
- leek;
- onion wild or Chinese;
- chives;
- wild garlic;
- garlic.
And this is not the whole list of edible types of onions. But the decorative ones include:
- Schubert bow;
- Dutch onion;
- Regel bow;
- onion bowed.
In our latitudes, onions are most popular. It is widely used in cooking and medicinal purposes. All varieties of this onion are divided into sharp, peninsular and sweet.
Sweet onion ("Yalta" or "Spanish") has a delicate taste and good yield, but it is not stored for a long time.
Semi-sweet varieties ("Azelros", "Karatalsky", "Krasnodarsky", "Stimulus") also have a delicate taste and good yield, but they are stored a little more than their sweet "brothers".
Spicy onions, such as Stuttgarten, Eldorado, Yukont, have a pronounced taste and smell, a short growing season and excellent keeping quality, so they are ideal for harvesting for the winter.
The effect of onions on the body
Most types of onions contain special substances - phytoncides, which effectively kill pathogenic bacteria (even such as Koch's bacillus and diphtheria bacillus), mushrooms and ciliates. Onions are used as a means of preventing colds and flu.
Phytoncides also increase appetite and stimulate the production of gastric juice. This is especially true with insufficient gastrointestinal activity.
The abundance of magnesium and potassium in the composition of the onion also helps the body cope with hypertension, atherosclerosis and reduced sexual activity. Eating onions is also very important for women with menstrual irregularities, because the biologically active substances in this plant help restore hormonal balance.
Bow use
Decorative bow is often used in landscape design. Especially in decoration, the bow of Schubert and Christoph, the mountain-loving bow and the giant bow are in demand.
In cooking, onions, shallots, chives and leeks are most often used. With his participation, tasty and healthy soups, side dishes, broths, smoothies are obtained. Garlic is also used as a condiment. The most famous dish, the crown of French cuisine - onion soup.
In folk medicine, both fresh onions and baked or boiled in milk are used. The latter is especially effective for furunculosis and hemorrhoids. A fresh onion in the form of gruel is used for small purulent wounds, cuts or burns. Raw onions or garlic are also used as a prophylactic for colds.
The homeland of the onion is supposedly considered to be Central Asia and the Mediterranean, but there is little exact information about the origin. However, to this day it can be found in the wild in the territory of modern Turkey, Afghanistan and Uzbekistan.
The healing properties of onions have been known for a very long time. There is documented evidence that it was eaten by pyramid builders in ancient Egypt. It was also among the Roman soldiers who fought against epidemics during military campaigns.
The biological name of the onion allium was given to it by Carl Linnaeus. It has the Celtic root all, which means "burning". But the Russian version of the name "onion" has two native roots from the Indo-European language at once. It can be either a “bow” - “bending, bending”, or a similar-sounding “beam” - “white, moon”.
Onions are actively grown and consumed in all countries. This popular vegetable is included in many cooking recipes. Since ancient times, mankind has been using it not only for food, but also actively uses its healing properties.
Calories, vitamins and minerals
Onions have a low calorie content - 41 kcal per 100 grams. 
Its energy value has the following ratio in 100 grams:
- carbohydrates - 8.2 g (33 kcal);
- proteins - 1.4 g (6 kcal);
- fats - 0.2 g (2 kcal).
- water - 86 g;
- monosaccharides and disaccharides - 8.1 g;
- dietary fiber - 3.0 g;
- ash - 1.0 g;
- organic acids - 0.2 g;
- starch - 0.1 g.
Vitamins: - - 10 mg;
- - 0.5 mg;
- - 0.2 mg;
- - 0.1 mg;
- - 0.1 mg;
- - 0.05 mg;
- - 0.02 mg.
- - 9 mcg;
- - 0.9 mcg.
- - 175 mg;
- copper - 85 mg;
- - 65 mg;
- - 58 mg;
- - 31 mg;
- - 25 mg;
- - 14 mg;
- - 4 mg;
- - 0.85 mg;
- - 0.8 mg;
- - 0.476 mg;
- aluminum - 0.4 mg;
- - 0.23 mg;
- - 0.2 mg;
- - 31 mcg;
- - 5 mcg;
- - 3 mcg;
- - 3 mcg;
- - 2 mcg.
Did you know? Our ancestors highly valued its healing and prophylactic properties. Old Russian medical books recommended hanging bundles of onions in the dwelling during epidemics, and also hung them around the neck of livestock to prevent their death.
It also contains the flavonoid quercetin, which is a powerful antioxidant, as well as enzymes, saponins, organic acids (citric and malic), pectins and others.
The green onion feathers contain much more vitamin C, they are often put in salads and sprinkled on various dishes. In the spring, many people use the bulbs for forcing greens, simply by placing them in a saucer of water. 
What is useful onion for the body
The most famous and widely used properties of onions to resist colds. In addition to the high content of vitamin C, it contains a lot of phytoncides - volatile substances that effectively destroy and suppress pathogenic bacteria, fungi, and give antihelminthic properties.
It increases appetite and has a beneficial effect on the functioning of the gastrointestinal tract. Tones up the work of the body and has anti-cancer properties. Due to the high amount of potassium, it has a good effect on the cardiovascular system, removes excess fluid.
Onion gruel was applied to wounds and burns for their rapid healing and regeneration.
Did you know?Onions were used in the recipes of Hippocrates, the ancient Romans introduced them to the military diet. Its bactericidal properties were highly valued by Avicenna.
In particular, it fights colds and generally actively counteracts bacteria in the body. It is the prevention of oncology and has a beneficial effect on the tone of all organs.
women
Onions supply the female body with vitamins and elements that have a beneficial effect on the condition of the skin, hair and nails. In addition, the use of this product has a positive effect on the reproductive system, as it improves blood microcirculation in the female organs and promotes the production of the necessary hormones.
It is useful for women due to the following properties:
- improves digestion processes;
- activates metabolism;
- anesthetizes with monthly female ailments, relieves spasms;
- provides prevention of breast cancer;
- increases sexual excitability;
- promotes reproduction.
Did you know? Onions are now quite actively used in pharmacology for the manufacture medical preparations"Allylchep" and "Allylglycer". The first drug is used for diarrhea, colitis, intestinal atony, atherosclerosis and some forms of hypertension. The second - in tampons with trichomonas colpitis.
Onion juice and husks are often used to make various cosmetics. 
men
This vegetable is a natural aphrodisiac and has a number of beneficial properties for the male body:
- improves potency;
- promotes the production of sperm and activates spermatozoa;
- prevents the development of prostatitis and prostate adenoma;
- promotes a rush of blood to the genitals and serves as a stimulus for sexual arousal.
What to look for when buying
Of course, a quality product has the most beneficial effect on the body. On the shelves of shops you can find three types of this vegetable - white, yellow, red. 
Most popular and in demand yellow bow which has the most pungent taste. Most often, it is it that is used for cooking, as it best retains its taste after heat treatment.
At the red onion the taste is less spicy and they like to use it for salads. This species has other names - purple, blue. Sometimes this variety is called Yalta, but in fact Yalta onions are grown only on the Crimean Peninsula, it is rare and should not be confused with red onions.
white bow the least spicy and is used mainly for pickles and salads, the famous one is prepared from it. Vegetable small size and with a flattened shape will have a sharper taste. Round and large specimens will be moderately sharp.
Did you know? Most onions are grown in China and India (slightly less than half of the total world crop).
The severity of the onion is also affected by how much moisture it is saturated with. Vegetables from dry areas will have a spicier flavor and will keep better in the winter. Therefore, for storage, you need to buy yellow onions of small sizes. 
If the purchased product has a putrid odor, then it will not be stored for a long time. The tail of the onion bought for the winter should be dry.
How to store bulbs
The most succulent varieties are sharp late onion varieties. But sweet varieties are not suitable for storage for the winter, they must be used up within three months. Before storing vegetables for storage, they must be dried and all damaged, overgrown, rotten or rotten specimens removed.
Small vegetables should be set aside for priority consumption. In the conditions of an apartment, a mezzanine, a pantry or a box in a cabinet, an insulated balcony are suitable for storing it. The optimum storage temperature is between 0 ... +5 °C. Under these conditions, in a dry room, the bulbs can be kept in good condition almost until the next harvest.
As a packaging material, you can use: - wicker baskets;
- plastic baskets with holes for ventilation;
- wooden boxes of small depth;
- cardboard boxes with holes;
- fabric (preferably burlap) or paper bags. Moreover, the layer of onion in them should not be large, otherwise the vegetable may rot or germinate;
- nylon stockings and tights, which are filled with this vegetable and hung up.
Application in cooking: where it is added and what it is combined with
Due to its high palatability, onions have found wide application in cooking. It is especially valuable in winter, at the beginning of spring, when the lack of vitamins in the human body is strongly affected. For eating, it is used in raw, fried and stewed form, for cooking first and second courses, sauces, salads, as a seasoning for meat, fish, and vegetables.
The taste of onions is primarily determined by its variety. The presence of volatile essential oils in the onion gives it a sharpness. The following varieties are distinguished - spicy (yellow), semi-sharp (red) and sweet (white).More sweet varieties are often used in salads, appetizers, sandwiches, and pickling. And spicy tastes are part of borscht, soups, sauces and are actively used for cooking various dishes from meat, fish and vegetables. 
This popular vegetable is often used in preservation as an excellent ingredient and flavoring.
Raw onions have much more useful properties; after heat treatment, they partially lose useful substances. Therefore, it is often added raw to salads and sandwich fillings.
Did you know? Onions were included in the menu of the slaves involved in the construction of the pyramids in ancient Egypt. It was also placed in the pharaoh's mummy pyramid, along with other supplies that, according to ancient beliefs, the pharaoh might need in the afterlife.
There are small culinary tricks when preparing dishes with onions:- if you add a pinch of sugar during frying, it will fry well and acquire a beautiful golden color;
- the bitterness of this vegetable can be reduced by cutting it into strips and soaking in cold water;
- if a finely chopped product is rolled in flour before sautéing, it will not burn and will acquire a reddish color;
- so that it does not eat out the eyes, causing tears, it is necessary to clean under a stream of cool water or wet the knife in cool water;
- if mixed into minced meat with browned onions, then in addition to improving the taste, its shelf life will increase;
- when preparing a salad, in order to quickly remove bitterness, it is recommended to pour a little boiling water over it;
- if a frozen product is placed in cool water to defrost for several hours, then it will practically not lose its useful qualities.
How to get rid of bad breath
It's no secret that onions have their own specific taste. And after a delicious meal with the use of fresh onions, bad smell from the mouth.
It can be removed using the following tools:- eat any (, cedar, etc.);
- chew or cardamom, and then hold them in your mouth for several minutes;
- and go over the tongue with a toothbrush using toothpaste, and additionally use a mouth rinse.
A characteristic smell remains on the dishes from the onion marinade. It is easy to get rid of it by washing the dishes under very cold water With detergent and rubbing it with a slice of lemon. 
Skin and hair care: the best recipes
Onions are widely used in cosmetology due to their extensive chemical composition, containing a large amount of vitamins and minerals.
This vegetable is widely used for making hair masks. It has a positive effect on the scalp, strengthens the hair roots and helps in the fight for the preservation of hair in case of hair loss.
It helps to increase blood circulation and, accordingly, helps to saturate the hair follicles with oxygen, has bactericidal properties, which can perfectly eliminate phenomena such as dandruff and seborrhea, positively affects the very structure of the hair and helps to restore damaged hair.It also regulates the production of fat and eliminates oily hair, promotes the production of collagen, which makes the hair supple, shiny, elastic. 
- you can not use such masks if there are wounds on the scalp, various rashes, fresh postoperative sutures;
- cannot be used to strengthen too dry and brittle strands;
- such masks are distributed only on the hair roots and scalp, it is not necessary to distribute it along the entire length of the hair so as not to spoil the curls;
- with individual sensitivity and allergy to this vegetable, onion masks cannot be used;
- so that the onion does not irritate the mucous membrane of the eye, clean it and place it in the freezer for about 30 minutes;
- if the onion juice is needed for the mask, then the onion is cut into several parts and passed through a meat grinder (you can grind it with a blender), and then the juice is squeezed through gauze;
- before applying the mask, you should not wash your hair, apply on a dry head;
- after applying the mask, put on a plastic bag or a rubber cap, and then warm your head with a terry towel;
- the mask lasts for 15-20 minutes, but if there is a strong burning sensation of the head, then you need to wash it off;
- the mask is washed off with any shampoo;
- to get rid of the specific smell, it is recommended to rinse the hair after washing with water with vinegar or lemon juice. The smell can also be removed by subsequent application of a kefir mask for 10 minutes. Then wash your hair with shampoo as usual.
these masks are used every three days, and for prevention - once every 1-2 weeks. Moreover, for preventive purposes, they make a course of ten masks, and for therapeutic purposes - fifteen masks. At home, you can cook yourself the following most popular masks using onions:
- against hair loss- add water to the onion juice or puree in a ratio of 1: 1, and then distribute it over the scalp;
- strengthening- in two tablespoons of onion juice, add two tablespoons of cognac, one yolk, a tablespoon of honey and lemon juice, you can still drip five drops of grapefruit essential oil;
- for hair growth- mix two tablespoons of onion juice and a tablespoon of kefir, heated honey, burdock oil, cognac, coarse sea salt;
- mask with honey and onion for hair roots- take two tablespoons of onion juice, heat one tablespoon of honey to a warm state, add a tablespoon olive oil and good mayonnaise. Mix everything thoroughly.
A good strengthening effect is also provided by rinsing the hair with onion peel. To make such a rinse, clean onion peels are boiled over low heat for about 30 minutes. This rinse has a coloring effect - it gives tones from golden red to chestnut. Important! Blondes, especially those withplatinumhair tone, it is not recommended, due to the coloring effect, to rinse the hair with a decoction of onion peel. The hair color will be ruined.
Onions have been used for a long time in the manufacture of face masks. They well moisturize and nourish the skin of the face, relieve the inflammatory process, treat acne, comedones, rejuvenate the skin of the face, smooth out scars and scars.
Onion masks, like all face masks, are applied to clean skin, bypassing the eyelids and lips. Before applying the mask, to improve the effect, it is recommended to steam the skin of the face for a couple or with the help of a moistened with hot water towels. It is convenient to apply them with a sponge or a special rubber sponge. It is recommended to remove the mask with a warm decoction of chamomile or simply warm water. This procedure is best done in the evening or before bedtime. 
At home, in a matter of minutes, you can prepare the following face masks yourself using onions:
- from wrinkles- one teaspoon of onion gruel, one yolk, one teaspoon of argan oil is thoroughly ground to homogeneous mass and applied evenly for 15 minutes. After washing off the mask, it is recommended to apply a nourishing cream;
- for pimples, enlarged pores and acne- one tablespoon of onion gruel (for this, pre-cook a medium onion with husks, then separate the pulp and grind in a mortar), 10 grams of black clay, 3-5 drops of thyme essential oil. Mix all components thoroughly in a mortar. Spread evenly over the face and wash off after 20 minutes. This mask is recommended to be done twice a week until the skin condition improves;
- from acne- 11 drops of onion juice, a few drops of oregano, 5 grams of grated laundry soap. Hot soap is added to the shabby green tea, add all other ingredients and grind thoroughly until a homogeneous mass is obtained. Apply to the T-zone for four minutes. Then wash off with an aqueous solution with lime juice;
- from scars- one teaspoon of onion juice, 12 grams of bodyaga, 8 drops of almond oil. Grind everything until smooth and apply with rubbing movements on problem area for three minutes and then wash off;
- anti-inflammatory for oily and combination skin- one medium baked onion, one tablespoon of kefir, grind the yolk to a gruel and apply for 30 minutes;
- whitening mask- 10 drops of onion juice, 17 grams of sour cream, one tablet of ascorutin (pre-crush). Mix everything and apply for 15 minutes, then rinse with warm water.
Contraindications and harm
In spite of beneficial features onion, in its raw form, it has a number of the following contraindications:
- individual intolerance;
- allergic reactions;
- hypertension;
- stomach ulcer, as well as duodenal ulcer;
- heartburn in the chronic stage;
- liver disease;
- urolithiasis disease;
- metabolic disorders;
- bronchial asthma.
But onions in stewed, baked and boiled form are practically harmless - they can be safely introduced into any diet. By eating onions, we not only eat a product that improves the taste of many dishes, but also benefit our body. It is used in many traditional medicine recipes and is part of home cosmetics.
Useful and medicinal properties onion. Onion: harm and contraindications. The dangerous properties of onions include only the fact that onion tincture is contraindicated in patients with heart and liver problems. In cooking, it is very difficult to find a more versatile product than onions, the beneficial properties and contraindications of which we remember today. Useful properties of onions. Why is onion so useful? For what merits did he win national love?Raw onion useful properties
Perennial bulbous plant of the lily family with a large flattened-spherical bulb covered with reddish, white or purple shells. The leaves are fistulate, the stem is thick, up to 1 m in height, swollen. Onions bloom in June-August. The flowers are inconspicuous, on long stalks, collected in spherical umbrellas. Onions bear fruit in August-September.
The beneficial properties of onions have been known to mankind since ancient times. Onions are an exceptionally useful vegetable for maintaining our beauty and health. It is rich in vitamins, it contains a lot of proteins, fats, mineral salts, organic acids and sugar. Of the vitamins in onions, B1, B2, B6, E, PP are present in large quantities. As well as vitamin C. Enough to eat daily 100 gr. onions, so that the body receives the right amount of vitamin C. Onions are rich in essential oils, which give this vegetable a characteristic pungent odor, in addition, onion essential oils have excellent antimicrobial and healing effects. Raw onions, how is it useful and what properties does it have?
Raw onions - irreplaceable effective remedy for the prevention and treatment of diseases such as runny nose, sore throat, cough and SARS. Onion syrup is good for coughing. To cook it, you need to take 100-150 gr. onions and cook for 5-10 minutes in 250 ml of water. The finished broth must be carefully filtered, add 5 tablespoons of sugar to it and cook over low heat until a syrup is obtained. For the treatment of cough, you need to drink this syrup daily for 2-6 teaspoons. If there are inflammatory processes in the throat, it is useful to chew a small amount of fresh onions.
If there are respiratory viral diseases, flu, runny nose, it is useful to do onion-based inhalations. To do this, grate a fresh onion on a fine grater and breathe over the resulting slurry for as long as possible. You can wrap small pieces of fresh onion in clean gauze and stick the resulting tampons up your nose for a more effective effect. It will be useful for a cold to put chopped onion in socks in the heel area and wear them at night. From a headache, a forehead massage with onion juice helps well.
Raw onion. Fresh onion has an antiseptic effect, significantly speeds up the healing process of various wounds and light burns. You can take the thin skin of the onion, which is located between the layers of the onion, and put it on the wound, covering it with gauze on top. Such an onion film reduces the possibility of scar formation. Fresh onion quickly kills bacteria in the mouth and relieves toothache well, for this it is quite enough to put a small piece of onion on top of the aching tooth. Onion relieves pain and itching caused by various insect bites by rubbing a piece of fresh onion on the sore spot.
Onions are also useful for internal organs and systems. It has a positive effect on cardiac activity, improving blood circulation, lowering cholesterol levels. In addition, onions strengthen the heart muscles, prevent coronary disease. With the help of onions, you can normalize high blood pressure, for this you need to mix onion juice and honey in equal proportions, and take the resulting remedy in a couple of teaspoons daily until the body's condition improves. Eating fresh onions in their raw form has a beneficial effect on digestion, gastric juice is actively secreted, and appetite is stimulated. In addition, onions have a diuretic effect, helping to remove unnecessary toxins and toxins from the body. Onions have a calming effect on the human nervous system.
Turkish doctors claim that the properties of onions are beneficial in intimate life. Fresh onion has a tonic and stimulating effect on a person. At the same time, onions are good to eat for both partners, it has an equally positive effect on men and women. Moreover, onion extracts are much safer in effect and do not have any complications on the body than artificial drugs to increase potency. The onion effect is manifested due to the strong effect of fresh onion on the mucous membranes during its use. If the onion smell bothers you, removing it is easy enough by rinsing your mouth with cool water and chewing on a fresh parsley leaf.
The positive effects of onions on men also lie in the fact that onions are an excellent prevention of prostate cancer. Scientists from America came to the conclusion that 10 grams is enough for a person. onions daily to reduce the risk of disease by half. Men are recommended for adenoma and prostate hypertrophy to eat a small head of onion with bread and salt every day before going to bed, or drink onion juice mixed with honey.
With all the useful qualities of raw onions, it is worth noting that it has very few contraindications for taking. For example, kidney stones, various diseases of the gastrointestinal tract. In addition to beneficial effects on the human body, onions are also remarkable for their cosmetic properties. There are many recipes in onion-based folk cosmetics that will help improve skin condition. For example, a nourishing mask that suits any skin type. To prepare it, you need to mix the juice from a fresh onion with non-candied honey in equal proportions, and apply the resulting mixture on the skin of the face, leaving it for 15-20 minutes.
After the time has elapsed, the mask should be removed with a damp cloth and wipe the skin dry. After cleansing the skin from the mask, apply a light moisturizer.
If you have oily skin, onion gruel, slightly squeezed from the juice, should be mixed with lemon juice and apply on the face for half an hour. Onion has a whitening property, a mask based on it perfectly removes age spots and freckles. Therefore, if you want to get rid of them, wipe your face with a cut of an onion a couple of times a day. Another recipe for a whitening mask consists of onion and whipped protein, mixed in equal proportions. The mask from this mixture is washed off the skin with cold water. Onions remove acne well, for this they need to be lubricated with juice from a fresh onion 2-3 times a day. Onions can be used as a remedy for hair loss and dandruff. To do this, you need to rub fresh onion juice or onion gruel into the scalp, leave for one hour and then rinse your hair thoroughly.
Despite a lot of advantages, onions also have some contraindications. To those who have hyperacidity stomach, this vegetable is contraindicated.
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Bulb onion is one of the most ancient vegetable crops.
In China, Iran, Mediterranean countries, he was known for 4000 years before our era. Onions came to Russia from the banks of the Danube at the beginning of the 12th century. Onion is a perennial plant. In the first year, an onion with a diameter of 1-2.5 cm (onion sets) grows from the seed. In the next season, large bulbs are formed from it, giving in the third year flower stalks-arrows, on which inflorescences with seeds are formed. By the nature of branching, all varieties are divided into small, medium and multi-celled. Varieties are distinguished not only by nesting, but also by taste - spicy, peninsular and sweet. At different varieties onions are not the same and the methods of their cultivation: some are grown from sets and selection, others - from sets and in an annual crop from seeds, and others - only in an annual crop by sowing seeds or seedlings.
There are many varieties of onions, the most common of which are:
Arzamas- mid-season; medium-sized (2-3 medium-sized bulbs weighing 60-90 g, round-cubic or round-shaped with a yellow color of dry outer scales).
Belozersky- mid-season, small nested. The bulb is flat or flat-round, purple with a dark red tint, spicy taste.
Bessonovsky- early maturing, medium nesting (3-5 small bulbs weighing 35-65 g). The bulbs are rounded flat, the outer dry scales are yellow, the inner ones are white.
Danilovsky 301- mid-season, small nested (1-2 bulbs of semi-acute taste, flat, large with dark purple color of dry and slightly purple - juicy scales).
annual khavsky- early maturing, small nested, peninsular taste. Bulbs are round or flat-round, yellow or yellow-brown.
Rostov onion- early maturing, many nested (3-6 bulbs). Bulbs flat, yellow pink tint, weighing 40-80 g. The taste is spicy.
Strigunovsky local- one of the most common varieties of onions. Early maturing, small nested, spicy taste. Bulbs are rounded, light yellow, weighing 100-120 g.
Spanish- late-ripening, small nested (salad purpose);
Lugansk- late-ripening, small nested (medium sharpness);
Kaba- late-ripening, small nested (taste is closer to sweet);
Karatal- late-ripening, small nested (semi-sharp taste).
Currently, onion is one of the most important vegetable crops. Bulbs and leaves are used as a seasoning in the canning industry, salads, vinaigrettes, mushrooms, vegetable and meat dishes, as well as a spicy-vitamin appetizer and flavoring additive for soups, sauces, gravies, minced meats.
Most often, onions are consumed raw or fried in lard or vegetable oil until golden. Raw onions perfectly complement sausages and meat products, cottage cheese, cheeses, bread with lard.
Useful properties of onions
Bulbs contain nitrogenous substances (up to 2.5%), various sugars (10-11%) (glucose, fructose, sucrose, maltose), inulin polysaccharide, phytin, quercetin flavonoid and its glucosides, fats, various enzymes, calcium and phosphorus salts , phytoncides, citric and malic acids, vitamins (3.75 mg%), (60 mg%), (50 mg%), (0.20 mg%), (10.5-33 mg%), as well as essential oil with a sharp special smell, irritating the mucous membranes of the eyes and nose.
The main component of the essential oil are disulfide and other sulfides.
Onions emit special volatile substances - phytoncides that kill ciliates, fungi and pathogenic bacteria. Volatile phytoncides destroy diphtheria and tuberculosis bacillus.
Fresh onion increases appetite, promotes increased secretion of digestive juices, stimulates the production of sperm, excites sexual desire and accelerates menstruation, has a pronounced diuretic property and is used to treat dropsy.
Onion has bactericidal and antiseptic properties, fights viruses and accumulates the life-giving energy of the earth. Onions improve the absorption of food, increase the body's resistance to infectious diseases. It is used for gastrointestinal disorders, accompanied by insufficient motor and secretory activity of the stomach, with hypertension, atherosclerosis, general weakness and colds, reduced sexual activity.
In medicine, onions are used in the fight against scurvy and as an antihelminthic.
With atherosclerosis, onion juice with honey helps well: take a mixture of 1 tbsp. spoon 3 times a day. Such juice strengthens capillaries and dilates blood vessels.
In ancient Greece, onions were among the most commonly consumed and loved vegetables. Moreover, the Greeks already knew several varieties of this plant. The onion-honey mixture was used by Greek beauties as a rejuvenating face mask.
Onion helps to get rid of worms:
Infusion: chop the onion and pour 1 glass of water. Drink the whole infusion in the morning on an empty stomach. The course of treatment is 3-4 days.
Fresh onion juice mixed with honey is a good remedy for eyesores, bronchitis, coughs and fungal skin diseases. Onion juice is also recommended for neurasthenia, insomnia and rheumatism. Fresh onion gruel is used for influenza and trichomonas disease, for the treatment of dermatitis, against mosquito bites, hair loss, to remove calluses and warts. Baked onions are applied to boils, and freshly cut onions are applied to the temples for headaches. Leek is recommended for obesity, salt deposition and kidney stones.
Alcoholic onion tincture has a diuretic and mild laxative effect, prevents constipation, relieves pain, helps dissolve sand and small stones in kidney stones. Onions fried in butter or boiled in milk soften coughs and promote expectoration.
Dangerous properties of onions
Not everyone benefits from onions. It should be used with caution by heart patients and those who suffer from liver diseases.
The most harmless contraindication of onions is an unpleasant smell after eating a vegetable. If you have bad breath and need to go somewhere fast, you can neutralize the onion flavor by eating roasted Walnut or parsley. You can also chew on a crust of toasted bread.
Onion negatively affects the work of the heart, causing an increase in pressure and asthma. It happens due to irritation. nervous system. In order to reduce the effect of itching, burning, lacrimation while cutting onions, it is recommended to run a stream of water or wet a knife with it.
Too much onion can make you sleepy, and it's also bad for your metabolism because it promotes mucus and gas.
In ancient times, onion juice was dripped into the eyes, which allegedly helped to clarify vision, but today this is not recommended, as it can harm the cornea. But all the warnings apply to the use of raw onions - in the form of tinctures and juice. And in stewed and boiled form, it is almost completely harmless.
Onion tincture is contraindicated in heart and liver patients.
Onions are one of the oldest vegetables grown by man. Onions have been known in the Mediterranean region since the 4th millennium BC and have been an essential ingredient ever since. a large number dishes. Onions heal and protect against diseases, onions make dishes tastier and more aromatic, onions contain a large supply of nutrients and vitamins and are considered a powerful aphrodisiac.
What is good about such an ordinary, inexpensive and accessible to everyone and every vegetable? Onions hide much more than a pungent smell when you cut them. The first mention of the bow can be "read" on the walls inside the pyramid of Cheops, where the bow was among the most important stocks that should have been made before going to afterworld. Onions were an important part of the food of the pyramid builders, and they were also used for many ritual purposes. The famous ancient Greek scientist Herodotus described the inscription on the pyramid of Cheops, which read: “1600 talents of silver were paid to workers for onions, garlic and radishes for food.” Even before the Egyptians, the Sumerians, who invented writing, the wheel, arithmetic, calendar and beer, actively grew onions in their fields along with other equally valuable products (oats, lentils, wheat, chickpeas and others). The Sumerians onion was one of the key products and the main vegetable. Onions were grown in India and China in the 3rd millennium BC. And the Roman scientist Pliny describes the cultivation of onions in the territory of modern England and Germany in the 1st century AD. The bow came to America along with the first expeditions of Columbus. And, starting to grow onions on Isabella Island, the colonists quickly appreciated its properties and spread it throughout the North and South America. For us, all this is a sign that the bow should be treated with deep respect and take a closer look at its properties.
What can an onion do? Avicenna in the canon of medical sciences wrote about onions as a remedy for bad water(throw chopped onions into the water), for dirty wounds (lubricate the wound with onion juice), for eyesores (lubricate the eyes with onion juice mixed with honey), for sore throats (drink onion juice) and to strengthen a weak stomach. Onions really protect against pathogenic bacteria and viruses. The simplest example is a cold, which quickly passes if the smell of freshly chopped onions is in the house. Onion helps not only to get rid of the disease, but also not to pick it up. Everyone is well aware of this ability of onions, but not everyone uses it because of the specific onion smell. Onions are also able to increase appetite and digestibility of food. First of all, this is due to the smell, which causes the production of gastric juice necessary for the digestion of food, and secondly, due to the substances contained in onions. Onions are a great condiment. It makes the food moderately spicy, flavors and concentrates the flavor. Remove onions from most dishes where they are used, and the food will seem insipid.
There is a version that onions were brought to Russia from the Danube in the 12th century. The basis for this, as always in such cases, is written references, and given that there are no Russian books older than the 11th century, the date suggested itself. According to another version, more plausible, but less provable, there was a bow in Russia until the 12th century. It is known that merchant ships from Kyiv reached Byzantium as early as the 9th century, and if we assume that even in that dark, from the standpoint of modern times, people did not live in complete isolation, then the first acquaintance of our ancestors with onions could have happened even earlier. Over the centuries, this useful vegetable has acquired so many proverbs and sayings about its benefits that it is time to erect a monument to the onion. The famous saying "onion from seven ailments" is relevant at any time. One of the ancient Russian centers for growing onions was Rostov the Great. Located not far from Moscow, Rostov merchants actively traded onions, which partly made the city powerful and strong at that time.
The famous onion smell, which is often overlooked, is formed with the help of essential oils, in which the main component is disulphite. The main benefit of onions is in substances called phytoncides. This group of volatile substances with antimicrobial activity was discovered in 1928 by the scientist Boris Petrovich Tokin. The so-called bactericides of plant origin, discovered by Tokin, perfectly protect against food poisoning, intestinal infections and colds of viral diseases. The opening was preceded by observation of food sellers in the oriental bazaars, which in those days were not a model sanitary norms. The strong aromas of some spices, and especially onions, protected buyers of meat and other perishable goods from intestinal ailments and, moreover, developed a special defense against a whole group of such diseases. Onion phytoncides killed not only pathogenic bacteria, but also microscopic fungi and protozoa. Phytoncides of onion and garlic kill many types of bacteria in a few minutes and even seconds. Onion pairs kill not only bacteria, but also small insects, including the smallest, invisible to the naked eye, but living with a person in constant proximity. Phytoncides prevent bacteria and pathogens from developing, onion volatiles inhibit their reproduction, and this is a particularly valuable property that allows you to resort to the action of a fragrant vegetable from time to time and not burden yourself with a persistent onion aroma. In addition to phytoncides, onions contain fructose, maltose, sucrose, polysaccharides (inulin, carotene), saponims, flavanoid quercetin, pantothenic acid, vitamins of groups B, C, E and P. If you list all the beneficial properties of onions, it turns out that onions are more to medicine than to cooking.
Onions are very versatile. In total, there are about 400 types of onions on the planet, of which only a dozen are actively eaten. Most types of edible or culinary onions are in Asia. Onions have a fairly wide range of aromas and flavors, from bitter-sharp to spicy-sweet. First of all, it is worth paying attention to several main types of onions.
Onion (Allium cepa L.)
The most common bow in our country. Onions have a lot of varieties, which are divided into three groups (according to taste): spicy, semi-sharp and sweet. The same rule applies to this bow as to other species: the further south, the sweeter. In the south of Russia, sweet onion varieties are grown, in the north - spicy. The value of an onion is determined not by the degree of sweetness (although such an opinion is common), but by its tasks. For each specific culinary task, a different type of onion is suitable. For example, for sauces, in fish dishes or for sautéing with vegetables, it is better to use spicy onions, and for fresh vegetable salads or in cold appetizers - sweet varieties.
Tiered onion (Allium proliferum Schrad).
Grown in the Caucasus, Altai, Siberia and northwest Russia. Outwardly, it looks like onion, but it has small onions on the seed shoots, which can be arranged in several tiers. Root bulbs are used as food, similar to onions. Bulbs of this species have purple hue. Multi-tiered onions belong to the peninsular species and have almost 2 times more nutrients than onions.
Shallot (Allium ascolonicum L.)
Greece and Asia Minor can be considered the birthplace of this bow. Widely distributed in the Mediterranean, the Caucasus, Transcaucasia, southern Ukraine and Moldova. The bulbs are small, garlic-like in structure, have varying degrees of pungency and a sweet taste. Shallots have a specific aroma and delicate taste, for which they are widely used in cooking. Shallots are especially loved in France, where they are used in sauces, marinades, and soups. Unfortunately, shallots are not as popular in Russia as they are in Europe. The main reason for the low prevalence is the difficulty of cleaning small bulbs.
Leek (Allium porrum L.)
It is grown everywhere in various regions, except for the far north. This type of onion is much more delicate in taste than onions, and is often used fresh in salads. The leek bulb is undeveloped, the "leg" is used for food - a section of the white part of the stem along with the bulb. The top green leek feathers are coarse and less used. Leek should be washed well before cutting. It happens that dirt and grains of sand are clogged deep. Rinse usually under running water cold water upright. Leek is great for salads, in addition to vegetable dishes from carrots, cabbage, potatoes, spinach. It goes well with meat and is often used in soups and purées. Leek is one of the best options for stewing fish.
Chives (Allium schoenoprasum L.)
This bow is also called a chisel or skoroda. The bulbs of this species are very small, they are not edible, although they are edible. The most delicious thing about chives is their fresh juicy greens. The taste of onion is soft, spicy. It is not recommended to fry onions, because. during heat treatment, it quickly softens and loses all useful properties. Chives are most often added to fresh vegetable salads, as a garnish, for a spicy spiciness of meat dishes and omelettes. Chives are very fond of cats, do not forget about this circumstance if you decide to grow onions at home on the window.
Garlic (Allium sativum L.)
Batun onion (Allium fistulosum L.)
This Asian onion is also cultivated in European countries. Batun is bred for juicy green feathers with a sharp taste. The peculiarity of the species is that feathers appear very early.
Altai onion (Allium altaicum Pall)
It is also called the Siberian wild onion. Mongolian, Kurai, stone, upland bow, sonchin - these are also his names. The homeland of this bow is the central Asian region. In Russia, it grows on the territory of the Altai Territory, in Buryatia, Tuva and Shoria. This is a wild type of onion. The taste is semi-sharp. In appearance - small oblong onions with a diameter of 2-3 cm, yellowish-green inside.
Pskem Bow (Allium pskemene Fedtsch)
Wild onions are characteristic of the Tien Shan and Tashkent Alatau mountains. large bulbs ovoid(diameter up to 6 cm), in the context of white-violet. The aroma of the onion is strong and sharp, it is a real spicy onion. It is usually used in pickled form.
Ramson (Allium ursinum)
It is also called a bear bow, and in Georgia - genzels. The leaves of this onion resemble the leaves of a lily of the valley, in the axils of which are bulbs. Goes to food Bottom part leaf along with the bulb. Ramson is close to garlic in taste and aroma, and this should be taken into account when using it. Pickled wild garlic is especially good and as a seasoning for pickled mushrooms. By the way, wild garlic and mushrooms are ideal neighbors. Enriching each other, together they form a great snack.
Flask (Allium victorialis)
Sometimes this onion is called Siberian wild garlic. Distributed from the Urals to the Far East. Grows well in wet lowlands. Outwardly, it resembles wild garlic, but the bulbs are smaller - no more than one centimeter in diameter. The taste and smell are stronger than wild garlic. Most often, this onion is fermented similarly to cabbage.
- Keep the bow in the dark and cool.
- Do not store onions and garlic in the refrigerator.
- Cut the onion with a very sharp knife dipped in cold water.
- If you don't like boiled onions in your soup, boil the whole onion and throw it away after making the soup.
- Roasted garlic and onions become sweet