The Common Onion

The common onion or the bulb onion, you know--the yellow onion is the most widely cultivated of the Allium species.  I have waited eight years to get a good crop of yellow, red, and white onions and this is the year.  My onions have never come near the featured pictures in magazines and seed packets and they don't look anywhere near store bought onions. I have always referred to them as spring onions.

Let me quote this from Wikipedia:  "the bulb at the base of the plant begins to swell when a certain day-length is reached."  I thought this was interesting information.  I have never heard this before.

I don't want to claim that this vegetable  in particular or that vegetable prevents various diseases and ailments:  I don't know that for a fact. But I have heard that onions might increase bone density.


I understand that onions are known as power houses and should be eaten often either cooked or raw, sauteed, fried or any other way possible.  It's always good to incorporate onions with celery and tomatoes in tuna or salmon salads.  Add onions to meat balls and toss some on the grill when grilling steaks or hot dogs.

In the past years, I have left the onions in the ground as long as possible only to find that they became "cooked" because of the rain and the heat.  So I have used the onions ever since they turn as somewhat of a healthy green spring onions.

 Let me know how you use onions.

It is tricky to store the onions.  Do you put them in the fridge where it may be too cold or do you store them in room temperature where it might be too warm?

Again, I will leave the onions in the ground as long as possible, then pull them up leaving all the skin and dirt on the onions and put them out in a basket with layers of newspapers making sure that the onions don't touch each other.

I have also heard that the outer most skin is the most nutritious.

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