Onion

Marie Iannotti is a life-long gardener and a veteran Master Gardener with nearly three decades of experience. She's also an author of three gardening books, a plant photographer, public speaker, and a former Cornell Cooperative Extension Horticulture Educator. Marie's garden writing has been featured in newspapers and magazines nationwide and she has been interviewed for Martha Stewart Radio, National Public Radio, and numerous articles. The common onion ( Allium cepa) is a biennial bulb that is closely related to garlic ( A. sativum), A. ascalonicum), and chives ( A. schoenoprasum). Onions have hollow, tubular, blue-green leaves that emerge from a bulb, which is actually a modified leaf structure with many layers. A shallow network of roots extend from the bottom of the bulb, and the bulb might push partially above ground as the plant matures. Onions should be planted in the spring, and they have a moderate growth rate. They can be planted from seeds, transplants (seedlings that have just sprouted), or sets (small onion bulbs that are about to begin their second, final year of growth). Note that onions are toxic to pets due to their chemical compounds, so be mindful about where you plant them. Selecting a Planting Site Choose a sunny spot with loose soil. Compacted or rocky soil will hinder bulb growth. Also, avoid planting where other Allium species have been in the past few years. Pests and diseases that target the plants can linger in the soil. Container growth is also...

Red Onions Sweet and mild enough to be eaten raw, both the exterior skin and the flesh of red onions are a deep magenta color, which makes them particularly good additions to salads or anywhere else a splash of color will enhance the appearance of the dish. I love to use red onions in salads and on sandwiches and Leeks Leeks are a truly marvelous vegetable, and also sadly underappreciated. Shaped like overgrown scallions, leeks are lovely in soups and sauces, and one of our favorite ways to prepare them is à la gratinée—baked and topped with seasoned breadcrumbs and Gruyère cheese. Baking the leeks mellows their flavor and softens them.

Nicole Clancy has been a freelance health and wellness writer since 1990. She is the founder of Health Your Way Online, and her column, Simply Fit, was a regular feature in the Santa Barbara Newspress for 14 years. Nicole's articles have been internationally syndicated in Vogue, Glamour and Easy Living. She's also contributed to Real Simple, O, Rachael Ray, Reveal, Country Living, Reader's Digest, Fitness, Oxygen, Yoga Journal, Shape, Runners World, Trail Runner, Body and Soul, SELF, Redbook, Prevention, Cosmopolitan, Better Homes & Gardens, Parents, Her Sports, Good Housekeeping, Girls Life, Triathlete Magazine, Santa Barbara Magazine and Woman Magazine, as well as various health/fitness trade publications. Onions—you probably either love them or hate them. But if you fall into the latter category, you might want to reconsider. Onions are very good for you, and adding this nutrient-packed, aromatic vegetable into your meal rotation is a smart (and tasty) move. Thanks to its nutritional value, accessibility, and delicious flavor, it's no wonder this versatile bulb is a staple in cuisines across the world and forms the flavor base for a wide variety of dishes. Walk into your grocery store's produce aisle or stroll through the local farmers market and you'll likely see a plethora of onion options. Onions are a vegetable species within the genus allium, along with similar aromatic bulbs like garlic, leeks, chives, and shallots. (While these other well-known veggies aren't oni...

Onion Nutrition Facts One medium-sized onion (110g) provides 44 calories, 1.2g of protein, 10.3g of carbohydrates, and 0.1g of fat. Onions are a good source of vitamin C, vitamin B6, potassium, folate, and manganese. The following nutrition information is provided by the USDA for a raw onion measuring approximately 2.5 inches in diameter. • Calories: 44 • Fat: 0.1g • Sodium: 4.4mg • Carbohydrates: 10.3g • Fiber: 1.9g • Sugars: 4.7g • Protein: 1.2g • Potassium: 161mg • Vitamin C: 8.1mg • Folate: 20.9mcg • Manganese: 0.1mg • Vitamin B6: 0.1mg Carbs One medium onioncontains just over 10 grams ofcarbohydrates. Of these, 4.7 grams are sugar and 1.9 grams are fiber. Onions have a low This means that they have minimal impact on blood sugar levels. • National Onion Association. • • Anderson GH, Soeandy CD, Smith CE. Adv Nutr. 2013;4(3):356S-67S. doi:10.3945/an.112.003509 • Academy of Nutrition and Dietetics. • Dabeek WM, Marra MV. Nutrients. 2019;11(10). doi:10.3390/nu11102288 • Puccinelli MT, Stan SD. Int J Mol Sci. 2017;18(8). doi:10.3390/ijms18081645 • Galavi A, Hosseinzadeh H, Razavi B. Iran J Basic Med Sci. 2021;24(1):3-16. doi:10.22038/ijbms.2020.46956.10843 • Chae MR, Kang SJ, Lee KP, et al. Andrology. 2017;5(5):979-989. doi:10.1111/andr.12406 • Smith AP, Sutherland D, Hewlett P. Nutrients. 2015;7(11):8887-96. doi:10.3390/nu7115441 • Albanesi M, Pasculli C, Giliberti L, et al. Postepy Dermatol Alergol. 2019;36(1):98-103. doi:10.5114/ada.2019.82829 • University of Nebraska-L...

As Senior Shopping Editor, Katie connects Taste of Home readers with the best gifts, deals and home products on the market. An avid foodie and a holiday enthusiast, Katie is an expert at cultivating meaningful moments. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and watching Christmas movies.

The Egyptians buried onions with their pharaohs. The Greeks prepared for the Olympics by feasting on onions. The Pilgrims even brought onions with them to America. Today onions appear in cuisines all around the world. Onions belong to the allium family, along with garlic, leeks, shallots, and scallions. Red onions were originally cultivated in three different places: Turda, Romania; Tropea, Italy; and Wethersfield, Connecticut, in the United States. Sometimes called purple onions, they add color and flavor to many dishes. Health Benefits Scientists have linked onions with many health benefits. Most of the benefits come from antioxidants. Research shows that one particular antioxidant, called Onions have other health benefits such as: Antibacterial Action Research mainly conducted in labs has shown that onions may kill a wide range of bacteria. In one experiment, onion and garlic extracts inhibited the growth of several microbes. Garlic extract also reduced bacteria in the mouths of human volunteers. More research with human subjects is needed to show how onion affects bacteria in the body. Cancer Risk Reduction Eating onions and garlic may Digestive Health Onions contain fructooligosaccharides, substances that act as Bone Health Onions may play a role in Nutrition Besides being rich in antioxidants, onions contain a fair amount of: • Manganese • Vitamin B6 • Vitamin C • • Nutrients per Serving The basic nutritional profile is almost exactly the same for white, yellow, and ...

Onions are among the world’s oldest cultivated plants. They were probably known in unus, meaning “one.” The Romans introduced the onion to Allium canadense) to their stews. Curative powers have been attributed to onions throughout the centuries; they have been used in folk medicine for such varied ailments as colds, earaches, Onion products, varieties, and cultivars Most whole onions are slightly dried before marketing, making their skins dry and paper-thin. Onions are also available in various processed forms. Boiled and pickled onions are packed in cans or jars. Frozen onions are available chopped or whole, and bottled onion juice is sold for use as a flavouring. Dehydrated onion products have been available since the 1930s; such products include granulated, ground, minced, chopped, and sliced forms. Onion powder is made by grinding dehydrated onions and is sometimes packaged in combination with salt. Dried onion products are used in a variety of prepared foods and are also sold directly to the Spring onions are small white onions that are picked when between 25 and 38 mm (1 and 1.5 inches) in diameter; the tops are sometimes left attached. They are used to flavour foods having fairly delicate taste, such as omelets and other egg dishes, sauces, and peas. They are also served boiled or baked. •

• Homestead • Gardening • How to Start a Garden • Planting Zone Map • First & Last Frost Dates • Planting Calendar • Garden Size Calculator • Plant Growing Guides • Fertilizer Calculator • C/N Compost Calculator • Gardening Basics • Animals • Chickens • Beekeeping • Goats • DIY • More • Frugal Living • Food & Drinks • Home Decor • Survival & Prepping • Handmade Steph is a certified Square Food Gardening Instructor who has been gardening for more than 10 years in Canada where the winters are long and cold, and the summers are unpredictable. She is a volunteer for her community's Incredible Edible project. In the past she created an educational gardening space for seniors and taught classes at a local community center where she created her own curriculum and activities. She participated in several local municipal garden days where she set up a booth to educate citizens about the joy of gardening. I love to cook, so naturally, onions are always somewhere in my pantry or fridge. Red, yellow, white, and gourmet varieties have all found their way into my dishes at one point or another. I can’t recall the last time I cooked and didn’t chop up an onion. I love onions raw, cooked, and caramelized. While I don’t love the tears that come with slicing up an onion, I’ve learned a few tricks over the years. I’m most fond of the time I wore goggles and a scarf to cut up an onion for risotto. People laughed, but it worked! Next time, consider donning a pair of ski goggles to prevent the s...