Onion and all its properties. Health benefits of onions, folk recipes

First of all, it is important to remember about raw onions that only freshly peeled vegetables can be eaten. The longer the peeled and cut onion is left in the open air, the more bacteria it absorbs. After 2-3 days, such a vegetable turns into a real infectious bomb and can no longer bring anything but harm. So you can store onions only in the husk.

But even if it was stored correctly, you should not eat this vegetable in kilograms. Especially if you have digestive problems. Onions (including its green feathers) greatly increase the acidity of the stomach and irritate the mucous membrane of the digestive organs. When abused, it is easy to earn gastritis, and later an ulcer. If these problems are already relevant, then you should forget about onions altogether and switch to products that are more gentle on the body.

Of the other negative effects of onions on the digestive system, one can also mention flatulence and exacerbation of chronic liver diseases. It is also not recommended to eat onions with a tendency to form kidney stones. Onion juice enhances and significantly speeds up this process.

In addition to the digestive system, onions have a very bad effect on the work of the heart and respiratory organs. Due to its irritating and stimulating effect on the nervous system, it can easily provoke an asthma attack and other allergic reactions.

In this matter, it is very important to listen to yourself. If for any reason the smell of an onion causes rejection, disgust, you should not force the body and eat it through force. The feeling of disgust is a natural signal of our body that any product is alien and unhealthy for it.

The last harmful quality of raw onions is the ability to increase blood pressure and have a bad effect on heart rhythms. People with congenital heart disease, vegetative-vascular dystonia, who have had a heart attack or have problems with blood pressure should generally reduce onion consumption to a minimum. This will significantly improve the quality of life and help you feel much better.

Onion is probably one of the most famous cultivated plants. It is difficult to imagine today the assortment in the kitchen of any housewife without this bittersweet vegetable. It is popular with many peoples of the world and for the entire time of its existence many different varieties have been bred. We all know perfectly well that onions can be fried and stewed, added to soups and meat dishes, and can also be consumed raw - in salads and sandwiches.

Botanical description

Onion is a biennial plant of the onion family. It has a bulb about 15 cm in diameter, covered with dry husks. Most often yellow in color, but sometimes purple and white scales are found. The inner scales are white and fleshy, located on a long stem called the bottom. Green, hollow, tubular leaves emerge from the bulb. At the time of flowering, an arrow is formed, on which a multi-flowered umbrella inflorescence rises. Fruits are capsules that contain seeds.

How to grow

Onions should be planted in beds in moist soil in late April - early May. It is better to place the seeds in rows with a small distance in order to make it convenient to process the sprouts with a hoe. It is advisable not only to scatter the bulbs, but to slightly press them into the ground so that bulging does not occur. Otherwise, it can become easy prey for birds, which can pull out the plant and scatter it.

It is useful to loosen the soil with planted seeds often, this should be done after each watering, at least once a week. The plant also needs moisture, especially the first two months after planting. But don't water every day.

It is also worthwhile to clean the beds of weeds in a timely manner for better seed growth.

Chemical composition

• sugar (, polysaccharide, inulin) - up to 14%;
• proteins - about 2%;
• vitamins ();
• flavonoid quercetin;
• saponins;
• mineral salts of potassium, phosphorus, iron;
• phytoncides.

Green leaves also contain sugars, proteins and ascorbic acid.

The energy value of onion is 41 kcal per 100 g of product.

The nutritional value

Components	Content in 100 grams of product, grams
	1,4
	0,2
	8,2
	0,2
	3,0
	86,0
	1,0

Useful and dangerous properties

Thanks to its constituent substances, onion is widely used in medicine, science, and is also included in various recipes used in cooking. Many nutritionists use it in their weight loss programs, and cosmetologists use it as a remedy for flaky skin, hair loss, and even wrinkles.

But along with useful properties, onions also have a negative aspect. It should not be used by people suffering from intestinal diseases and diseases of the digestive system, as it increases the acidity of gastric juice. Also, this vegetable negatively affects the nervous system, which can, in turn, cause an increase in blood pressure, or an asthma attack. The most insignificant of the dangerous properties of onions is bad breath. There are many different ways to get rid of it: eat, leaf or crust, chew a roasted coffee bean. But all this will only mask the smell, and after a while it will return again.

Use in medicine

In medicine, the beneficial properties of onions have been used for a very long time. In the old days in Russia, it was considered a universal remedy for the prevention and treatment of diseases. There is also evidence that during epidemics, people who ate large quantities of onions did not become victims of diseases such as typhus or plague.

The vegetable is rich in vitamins, so its use is especially recommended in the winter-spring period, for the prevention of colds and viral diseases.

In modern medicine, its use is also widespread. From it, drugs such as Allylglycer and Allylchep are obtained. "Allilchep" is used as an antimicrobial and lipid-lowering agent for diarrhea, colitis and dysbacteriosis. "Allylglycer" is a drug used in the treatment of Trichomonas diseases (Trichomonas colpitis).

Benefits for bones and joints

Recent studies have shown that daily consumption of onions increases bone density, which is especially good for menopausal women. Reduces the risk of hip fractures.

Onions for diabetes

Onion against cancer

After studies conducted by scientists in Italy and Switzerland, it was found that even a moderate amount of onion in the daily diet reduces the risk of colon cancer, ovarian cancer, prostate cancer and esophageal cancer. In addition, if you eat at least half an onion a day, the risk of stomach cancer is reduced by 50%. This is due to the large amount of the flavonoid quercetin contained in the vegetable. Moreover, most of it is found in red onions. It should also be noted that it is best to use a fresh vegetable that has not undergone heat treatment, since there is practically no quercetin left when cooking.

Effect on the cardiovascular system

Daily consumption of onions helps to lower blood levels and also prevents excessive blood clotting, which reduces the likelihood of heart attack and heart disease.

Application in cosmetology

Onions are effectively used in beauty parlors. On its basis, masks are made for dry and damaged hair, since the substances contained in the vegetable have a beneficial effect on their strengthening and growth. The use of onions is useful not only for hair, but also for healing and rejuvenating the skin of the face and hands. Decoctions and masks are prepared from it, helping to restore and nourish the surface of the skin. After using them, it becomes smooth and silky.

Mask against hair loss

Rub fresh onion juice into the hair roots 2 times a week. Wrap your head in a towel, wash it in the usual way after an hour. This procedure helps to strengthen and grow hair, gives them smoothness and shine, and eliminates dandruff.

Face mask with rejuvenating effects

Mix finely grated onion with, apply a thin layer on the face and décolleté, leave for twenty minutes. After the time has elapsed, remove the remnants of the product with cotton sponges and rinse your face with warm water without soap. Apply nourishing cream. With repeated use, the skin improves, becomes smooth and tender.

Use in cooking

Today it is impossible to imagine a single recipe, wherever onions are used. Raw, fried, boiled, as a seasoning or a separate dish - he entered the cuisines of different peoples of the world and brought his invaluable contribution to the development of culinary. Both green leaves and onion bulb are used to prepare various dishes and snacks. From it you can cook soups, salads, sauces, add to sandwiches, meat, mushrooms, minced meat.

For cutlets you will need:

• 4 large onions;
• 200 grams of semolina;
• , pepper.

Finely chop the onion, add eggs, salt and spices. Mix everything thoroughly. Put the resulting slurry in the pan in the form of cakes and fry on both sides. After frying, simmer for 10 minutes. For stewing, it is recommended to use tomato sauce.

For the sauce you need:

• 300 grams ;
• 1 medium onion;
• 2 teaspoons flour;
• 200 grams ;
• 1 teaspoon of butter;
• salt pepper.

Wash vegetables and chop finely. Fry the onion in a pan until golden brown, add the mushrooms and fry until the liquid has evaporated. Then add flour and spices, mix thoroughly. Pour in half a glass of boiled water, and pour in the cream, stirring constantly. Cook until thickened, do not boil.

Slimming and onions

Having such a low, this vegetable simply cannot be used for weight loss. Diets based on it were invented by French nutritionists and are now successfully practiced in many countries of the world. How can onions contribute to this process? Here are some of its properties that are responsible for this:

• lowering cholesterol in the blood;
• stimulation of the digestive tract;
• diuretic;
• increase in insulin production, etc.

For the diet, it is proposed to use a boiled vegetable, and this will save it from the smell. It lasts a week, and all this time it is mandatory to eat onion soup 3 times a day. In between, the use of permitted products is acceptable.

onion soup recipe

For the soup you will need 6 medium onions, 3 tomatoes, bell peppers and cabbage.

If you want to consolidate the result, set yourself one day in the diet of which limit the consumption of sugar, baked goods and fatty foods. Give preference to protein foods and fresh vegetables.

findings

Onion is a universal remedy widely used in various fields of science, medicine and cooking. Its use in its raw form during epidemics and the spread of viral infections helps to strengthen the immune system and prevents the formation of bacteria. It contains substances that reduce the risk of cancer by 50%, effectively preventing the development of this disease. Onions are widely used in cosmetology and dietology, as a means for rejuvenating and restoring the skin, for strengthening hair, and also for weight loss. It is indispensable in cooking. Recipes that include a vegetable are used in Italian, German, Asian and other cuisines. It gives spiciness and piquancy to many unfamiliar dishes and makes the taste of already familiar ones unforgettable. It must also be remembered that onions should be used with caution in people with diseases of the liver and stomach, as well as with increased nervous excitability.

Onion – perennial herbaceous plant belonging to the onion family. The plant is native to Southwest Asia.

One of the most common vegetable crops. It is used in cooking, medicine, cosmetology.

Did you know?The ancient Egyptians called the onion the "plant of the gods" and were convinced that the whole world was built like a large multi-layered onion.

Calorie content and chemical composition of onion

Bulb onion contains from 8 to 14% fructose, maltose, sucrose, 2% proteins. Bulbs are rich in B vitamins, E, ascorbic acid; the composition contains the flavonoid quercetin, saponins, phosphorus, iron, as well as essential oil, the presence of which causes a specific aroma and pungent taste. Iodine, malic and citric acids, pectins and glycosides were found in green leaves.

Onions have a calorie content per 100 g - 41 kcal; 100 g contains 1.4 g of proteins, 10.4 g of carbohydrates.

Important!The sugar content in onions is higher than in apples and pears, but despite this, onions are an excellent fat burner.

Useful properties of onion

The usefulness of onions for the body is manifested in the fact that phytoncides, which are secreted by onions, contribute to the destruction of pathogenic bacteria and ciliates, and volatile phytoncides kill diphtheria and tuberculosis bacilli. Onion stimulates appetite, has diuretic, bactericidal and antiseptic properties, increases the secretion of digestive juices.

The benefits and harms of onions for women lies in its ability to help with delay and absence of menstruation, cure algomenorrhea, but at the same time, pregnant women are forbidden to use it so as not to provoke a miscarriage or dangerous uterine bleeding.

The benefits of onions for men reflected in the ability of the vegetable to cure inflammation of the prostate gland, to establish sexual function. In addition, onions, according to doctors, are a good adaptogen, helping with jet lag. Onion juice anesthetizes a wound from a wasp sting.

Important!Onions contain flavanols, which prevent the occurrence of cancer.

Application in folk medicine: treatment with onions

Onions are very popular in folk medicine. With the help of onions, a myriad of diseases are treated: colds, bronchitis, hypertension, disorders of the genitourinary system, joint sprains, helminthiasis, disorders of the gastrointestinal tract, atherosclerosis.

With a cold

Using a bow will help with inflammation of the nasal mucosa.To do this, finely chop the onion, pour 200 ml of warm boiled water, add a tablespoon of honey and leave for an hour in a dark place. Rinse the nose with the resulting mixture 6 times a day.

Will have a positive effect on the patient's condition onion vapor inhalation several times a day for 15 minutes. It is a well-known fact that honey with onions softens the nasal mucosa, its benefits for rhinitis are very large.

To verify this, you can try another recipe onion infusion: 2 tbsp. l. crushed onion pour 2 cups of boiled water, leave for 2 hours and strain. Add to the infusion 1.5 cups of honey and 2 tsp. sea ​​salt, stir well and rinse the nose and mouth 3 times a day until completely cured.

For stuffy ears

Keeping in mind what vitamins are in onions, we can come to the conclusion that by using it, it is really possible to get rid of many ailments, one of which is ear congestion. This unpleasant process can be caused by several factors: otitis media, sulfur plugs, colds, etc.

Can deal with congestion onion ear drops.To prepare them, you need to squeeze the juice from a fresh onion and dilute it with vodka in a ratio of 1:4. Bury in the ears in the morning and evening. In addition, you can make a pulp from onions, wrap it in cotton wool and put it in the ear canal. However, these drugs can not be used for purulent otitis media.

With sprains

Effective for this type of injury is onion and sugar compress. These components reduce the pain of stretching. First, you need to soak gauze with vegetable oil, put onion mixed with sugar in a ratio of 1: 1 on it, and at the end fix the compress with a tight bandage. It is worth changing this tool twice a day.

For boils and abscesses

Traditional medicine has long known about the benefits of onions. in the treatment of furunculosis.

Onions draw out pus from mature boils and accelerate their maturation itself.

The onion cut in half across is placed in a pan and kept on low heat for 10 minutes, after which it is applied to the affected area.

You can bake onions in the oven, stratify into plates, remove the film from each and attach to the boil. You will have to change the plates as the outflow of pus. There is another cooking option: after baking, chop the onion to the state of gruel, mix with laundry soap.

Onions help ease pain with an abscess.Boil the onion in milk or bake in the oven, then quickly attach to the abscess and bandage. Also, baked onions are mixed with grated soap, and the resulting mass is applied to purulent inflammation of the tissues, replacing every four hours.

With hypertension

Onions in folk medicine are used to alleviate hypertensive crises. Favors pressure reduction a mixture of onions, honey and lemon zest. Squeeze a glass of onion juice, mix with one glass of honey and 100 g of chopped zest, take one hour before meals three times a day for three months. The mixture normalizes the work of the cardiovascular system, strengthens the immune system.

Fresh onion juice for flu

Fresh Juice help you recover from the flu. Grate 50 g of onion, add 2 tbsp. l. vinegar, mix thoroughly and squeeze through cheesecloth. To the mixture add 2 tbsp. l. honey. Apply 1 tsp. every 30 minutes. Onions are very useful for strengthening the immune system, protecting the body from various infections from outside.

Onion tincture for bronchitis

onion tincture- a good expectorant for bronchitis. Preparing the tincture is easy: put finely chopped onion in a glass dish, cover with sugar and insist at room temperature for three hours. Take the resulting drug three times a day for 1 tbsp. l.

Onion juice is often taken for bronchitis and its benefits are very tangible and proven by the examples of many people who share their stories on the Web in various forums. There is also such tincture option: dilute a glass of sugar in 1 liter of water, put on fire, bring to the consistency of syrup and add 2 onions with husks. Boil the tincture until the onion becomes 2 times smaller. Use the resulting juice 2 times a day before meals for ½ cup.

Infusion of onions from worms

To get rid of worms, traditional medicine offers the following recipe: Finely chop 2 large onions and pour 500 ml of boiling water, leave for 12 hours and drink the resulting onion infusion 30 minutes before meals, 3 tbsp. l. three times a day. This type of tincture is more suitable for kids.

adults you can try this variation: Pour 100 g of chopped onion with vodka in a 1.5 liter bottle and leave for 10 days. Drink 1 tbsp. l. one hour before meals.

Blue onion helps to treat the liver: improves its functioning and is a prophylactic against cirrhosis

How to use onions in cosmetology

Cosmetologists have long paid attention to the abundance of vitamins and minerals in this vegetable and use onions for the beauty of hair and skin.

From dandruff

Onions have been used as a remedy for dandruff since ancient times. Onion mask has a beneficial effect on the scalp, saturating it with microelements and vitamins. 2 tbsp. l. chopped onion in a meat grinder mixed with 1 tsp. alcohol, rub into the scalp, cover with a film and wrap on top with a towel for 1 hour, then rinse with warm water and rinse with shampoo to remove residue.

You can offer another mask recipe: 2 tbsp. l. fresh onion juice mixed with 1 tbsp. l. garlic juice, add 1 yolk, 1 tbsp. l. cognac. Separately mix 2 tbsp. l. burdock oil and 3 drops of rosemary oil, combine the two mixtures, mix, rub into the scalp, wrap the head with a plastic bag for 20 minutes.

Help solve dandruff problem onion peel. Pour 50 g of husk with 1 liter of boiling water and leave for 40 minutes. Rinse your hair with this infusion after each wash.

Did you know?This remedy is not recommended for blondes due to the risk of dyeing their hair.

Dry dandruff will disappear after application castor mask: 1 st. l. grated onion mixed with 2 tbsp. l. castor oil and add 2 tbsp. l. vodka, rub into the scalp 40 minutes before washing.

To strengthen hair

Rubbing fresh onion juice with the addition of honey and cologne to the scalp before washing- an effective way to strengthen the hair structure. This mixture is rubbed, covered with a film and a towel, kept for three hours and washed off. The product makes hair silky and strong.

Next mask improves hair growth and helps against hair loss: 4 parts of strained onion juice are mixed with 6 parts of a decoction of burdock roots and 1 part of cognac, rubbed into the scalp 2 hours before washing, warming the head, washed off with birch infusion.

Onion peel strengthens the hair and its benefits for the roots are enormous: it thickens their structure, makes them shiny and glossy.

For skin care

Helps moisturize dry skin mask of onion and oatmeal. Boil thick porridge from ½ cup of oatmeal, add freshly squeezed onion juice and 5 g of honey. Mix and apply on the skin of the face until completely dry. The mask has a tonic effect, saturates the skin from the inside.

The following recipe will be needed for girls suffering from for acne and excessive oiliness of the skin. Cut the medium onion, squeeze the juice from the resulting slurry, chop and squeeze the carrot juice in parallel. Mix 50 ml of each juice, add 1 yolk and 20 ml of olive or coconut oil. Apply to the face with massaging movements, rub gently and leave for 20 minutes. After applying the mask, there is no feeling of tightness, the pores are narrowed and the work of the sebaceous glands is normalized.

To protect normal and combination skin from the harmful effects of the environment, there is onion and yeast mask. 1 st. l. dissolve dry yeast in 1 tbsp. l. milk, add the juice of 1 small onion to the mixture, mix and apply on the face for 15 minutes.

Many owners of freckles would like to get rid of this manifestation of pigmentation. Will assist for lightening freckles this mask: Mix 5 ml of vitamin C in ampoules with 50 ml of onion juice, 25 ml of apple cider vinegar and 75 ml of olive oil, add 10 g of honey, half a grated apple and 1 yolk, mix thoroughly and beat all the ingredients. Apply the resulting emulsion in a thick layer exclusively on areas with freckles. Wash off the mask after 15 minutes with mineral water at room temperature.

Increases blood circulation and makes skin cells work 100% onion and lanolin oil mask. 1 large onion must be mixed with 5 ml of lanolin oil and 2 tbsp. l. honey, leave the mixture on your face for 30 minutes, then remove with a damp cloth. Onion masks should be done for 3 months 2 times a week.

How to store onions

For long-term storage, choose healthy large onions that are not damaged. Small and unripe onions should be set aside and consumed first. Onions are stored in a dry, dark place in a breathable container, best of all in a specially designated box in a closet or pantry.

As a container, you can use wicker baskets that pass air well, wooden or plastic boxes that help save space, cardboard boxes in which holes are made in the sides and bottom to ventilate the onion, paper or fabric bags or polypropylene nets that provide free air circulation.

Sprinkle the onion with chalk or onion peel - this will protect against germination and further decay, the chalk will absorb excess moisture. You should regularly inspect and sort out stored onions, removing infected bulbs, and also check if the vegetable is damp. Damp onions must be dried on the floor or in the oven.

Contraindications and side effects from onions

Undoubtedly, there are great benefits from onions, but this wonderful vegetable can also be harmful. Onions can irritate the digestive organs and increase the acidity of the stomach, so contraindicated in diseases of the liver and kidneys, stomach ulcers, gastritis with high acidity.

Onion can also have a negative effect on the work of the cardiovascular system: it causes irritation of the nervous system, provokes a decrease in blood pressure. Dangerous for asthmatics

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 a necessary ingredient in many dishes ever since. 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 the afterlife. 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 contaminated 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 at that time were not a model of sanitary standards. 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, quercetin flavanoid, pantothenic acid, vitamins of groups B, C, E and P. If you list all the useful 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 a 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 cold water in an upright position. 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 egg-shaped bulbs (diameter up to 6 cm), white-violet in section. 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. The lower part of the leaf is eaten 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

Onion is a herbaceous perennial plant. It has been successfully used in the cuisines of many countries. This can be explained by its taste and many useful properties. This plant contains essential oils, carotene, ascorbic acid, protein sources, various sugars and vitamins, organic acids. Onions also contain mineral salts of magnesium, calcium, iron, phosphorus, potassium and sodium. As you can see, there is no need to argue about the benefits of the plant in question. Indeed, it is thanks to this combination of substances that onions can be used as an antiseptic, to normalize digestion, and in many other areas of traditional medicine.

Varieties of onions

The history of the plant in question can be traced back to about the fourth millennium BC. Its homeland is Central Asia. After many centuries, this plant, through natural and artificial selection, was divided into many varieties. We will consider some of them in our article.

Growing onions: ways

Onions are currently grown in a variety of ways. But of these, only four main methods are distinguished for obtaining the crop of this plant.

1. Sowing onion sets.

2. Planting black onion seeds.

3. Growing seedlings from black onion seeds.

4. Vegetative method of obtaining a crop from small bulbs (sample).

How to harvest from onion sets?

The oldest method of breeding the vegetable in question is the method of growing from onion sets. In order to get an excellent turnip, specimens of sets ranging in size from one to two centimeters are carefully selected. Green feathers are obtained from large bulbs. And smaller specimens can also be used for growing turnips, but only in winter sowing. There are also some tricks to consider. They lie in the fact that the larger the set is, the sooner it will begin to shoot. A specimen less than a centimeter in diameter will not be able to produce seeds.

If you want to get an early onion turnip, then you should sow small onion sets towards the end of September. And it is desirable that you have time before the tenth of October, because the plant needs to take root before the onset of frost. If everything is done correctly, then onions for the winter will take root perfectly. At the same time, the ovaries will be much larger and will ripen earlier than when planting the sevka in the spring.

Growing a vegetable from black onion seeds

If we want to get a crop in this way, then sowing is carried out in early spring. For this, the soil on the site has been harvested since autumn. Onions are also sown for the winter. At the same time, the vegetable in question ripens much earlier than the one that was planted in the spring. For such sowing, a plot of land is selected with a southern slope, with non-flooding and clean, non-contaminated soil.

For late sowing of nigella seeds, grooves are prepared on the beds. This can be done with a chopper. Seeds are placed in the ground at the first frost. They should be located shallow, about 5 mm from the surface. All this is covered with humus or peat by three centimeters, which will make it possible to insulate the seeds in winter.

Growing onions with seedlings

This method is used very rarely, since it is the most time-consuming of all varieties of growing the plant in question. But it is when breeding a vegetable with the help of seedlings that the largest bulbs are obtained. Also, this method is very effective when used in small areas.

For the seedling method, onions are used (photo below) of the following varieties: Krasnodar-35, Kaba and Karatalsky.

Vegetative harvesting method

Usually varieties of northern onions are propagated vegetatively. For this, very small specimens of the vegetable are used, which are capable of creating a nest of eight to twenty ovaries. For vegetative propagation, bulbs are grown on ridges or beds. They have been prepared for this since autumn. The bed is divided into four rows. Do it with a chopper or a stick. Plants in a row are placed at a distance of 25 centimeters from each other.

With vegetative propagation of onions, they are planted in May. If the vegetables, rising on the roots, begin to crawl out of the ground, then they are sprinkled with soil so that they are completely hidden. Onions are harvested after lodging of leaves, in August. The plants removed from the ground are thoroughly dried and the nests are divided into bulbs. The vegetative method of propagation of onions is the most productive.

When to harvest onions?

Harvesting the vegetable in question is perhaps the most time-consuming moment in the entire process of growing it. Ripening of onions takes from sixty-five to eighty-five days. The difference is, of course, noticeable. The length of the ripening period depends on the region in which the plant is grown, the weather and the variety.

But still, when to clean onions? How to do it right? Harvesting of onions takes place in clear and sunny weather from mid-August to the first half of September, after the leaves of the plant wither and fall. To do this, a few days before harvest, watering stops. Sometimes the leaves are placed by hand (if they have not fallen in time), as this is necessary to prepare the onion for digging. Then the plants are taken out of the ground with a pitchfork. Under no circumstances should the bulbs be pulled out. After harvesting, the vegetable in question is left on the beds for drying. This is what they do when the weather is good. Or they leave the crop under a canopy. Onions must be dried. Otherwise, it will simply rot. If you are going to dry onions in the oven, then it is important not to overdo it, as its scales can crack. In this case, your crop will be lost very quickly.

After drying the vegetables, their roots are cut to one and a half centimeters and the stems. This completes the harvesting of onions.

How to store onions?

In order to preserve your crop as long as possible, it is necessary to dry the onion with high quality. The vegetables in question are stored in wooden boxes. Folded bulbs in height should not exceed twenty-five centimeters, and on top they are covered with a layer of their own husks. Holes for ventilation are made in the wooden boxes on the sides.

For best storage choose a cool and dry place. Usually a basement or cellar is used for this. Balcony is also perfect. Onions in boxes must be periodically inspected for damaged specimens.

Onion as a medicine

In many countries, onions are used in folk medicine. The benefits of this plant cannot be overestimated. In the days of the great Roman Empire, the bow was a must-have in the diet of the military, as the soldiers believed that it was he who raised their morale and courage. In Egypt, the vegetable in question was praised as a deity. Under Hippocrates, they treated patients with gout, rheumatism and obesity.

At present, it has been found out that onions are excellent at stimulating the secretion of glands, normalizes digestive processes, is a powerful antiseptic and heals wounds. It contains a large amount of vitamins and minerals, and its specific smell can stimulate appetite. So onions for the winter will enrich your diet and provide protection against all kinds of colds.