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Pictured above; Onions


Onion, common name for herbaceous biennial plant and its edible bulb of the lily family, native to Asia but cultivated in temperate and subtropical regions throughout the world for thousands of years.

The plant belongs to the lily family, most members of which have an underground storage system, such as a bulb like plants such as the leek, garlic, chive, shallot and the green onion.

Onions are among the world's oldest cultivated plants. They were probably known in India, China, and the Middle East before recorded history. Leading world producers of dry onions include China, India, the United States, Russia, Japan, Turkey and Spain.

Onions are among the hardiest of all garden-vegetable plants and are used widely in cooking. Although they add flavour to such dishes as stews, roasts, soups, and salads, they are actually low in nutrients and are also served as a cooked vegetable.

Onions vary in size, shape, colour, and pungency. Warmer climates produce onions with a milder, sweeter flavour than do other climates.

The plant contains sulphurous, volatile oils that give it a characteristic pungent taste; one component readily dissolves in water to produce sulphuric acid, contact of the vapour to your eyes is what causes tears as you cut the fresh plant.

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