Onion

The vegetable plant originates in the countries of Central Asia around 4000 BC, from where it enters Ancient Egypt. The Egyptians grew the crop on huge plantations located along the Nile River. Hard work forced them to eat onions as a remedy that energized their tired body. In addition, among the Egyptians, the plant is closely associated with ritual ceremonies, as evidenced by the finds of archaeologists. Particles of the vegetable were found in sarcophagi, where it was tied to the chest, sole or leg of the deceased. The Egyptians believed that a fresh onion would heal diseases, give prosperity and good luck in the next life.

The ancient Greek people also did not disdain a spicy vegetable, which was considered an important dish at feasts arranged in honor of the supreme gods. The largest onion, brought by the peasants to the ceremony, was exchanged with the priests for another gift – food from the festive table. A little later, the love for the plant among the Greeks died out, and the vegetable became a food product among the “common people”.

The bulbs were brought to the Roman Empire by Greek merchants, who touted it as an outlandish seasoning. But the Romans found a use for it as a talisman against demons and lemurs – dead souls roaming among human dwellings.

Only in the 12th century did onions appear on the tables of Russian peasants, who ate them in large quantities. Not a single fast passed without tyuri – dishes based on onions, bread, vegetable oil, water or kvass. In modern Russia, local varieties of vegetables are cultivated: Bessonovsky, Vishnevsky and Strigunovsky, which are supplied not only to the domestic market, but also abroad.

Traditional medicine has also found use for this plant in the pharmacological industry. On its basis, some medicines are made, for example, “Allylglycer” – a remedy for combating trichomonas infection. But much more benefit can be obtained with daily use of onions. It contains natural phytoncides, esters, minerals and many vitamins that supply the body with everything it needs.

✅  Protection of the musculoskeletal system – according to recent research, it was found that the systematic use of a bitter vegetable in food helps maintain optimal bone mineralization. This effect is especially useful for women who have crossed the threshold of menopause, as it reduces the risk of damage to the hip joint and its bones.

✅  Normalization of glucose levels – an abundance of essential oils in the diet has a positive effect on carbohydrate metabolism in patients with diabetes. Oils stimulate the release of insulin, which accelerates the reduction of blood glucose. Therefore, it is important for diabetics to expand their diet in favor of vegetables rich in esters.

✅  Prevention of tumors – Italian and Swiss scientists jointly concluded that the stable presence of onions in the diet reduces the likelihood of oncological mutations in the cells of the colon, ovaries, prostate and esophagus. The protective effect is explained by an excess of quercetin in the bulb, a flavonoid that prevents oncogenic changes. If you want to protect yourself from cancer, it is better to use a fresh vegetable, since after heat treatment there are almost no flavonoids left in it.

✅  Benefits for the cardiovascular system – onion esters have shown a good effect in the fight against atherosclerosis. Using the product, it is impossible to get rid of already formed plaques, but it will definitely be possible to slow down or prevent the growth of new ones. In addition, the likelihood of developing myocardial infarction, a serious disease that develops against the background of atherosclerosis of the heart vessels, is reduced.

✅  Beauty product – in every beauty parlor there is sure to be a product based on vegetable esters. They are used to treat weakened hair prone to dryness and help awaken dormant hair follicles. The skin of the face and hands also needs flavonoids to help soften the rough epidermis and get rid of flaking. Homemade infusions and masks have a similar effect compared to salon treatments for nourishing and moisturizing the skin.

✅  Natural antibiotic – caustic oils and phytoncides cope well with pathogenic bacteria, which are especially aggressive in the autumn-winter period. It is impossible and even unsafe to cure severe viral and bacterial diseases exclusively with onions. However, it is guaranteed to enhance the effect of medicines and accelerate the elimination of bacterial toxins.

The many beneficial effects of the plant create a false sense of its safety for the body. It is worth understanding that onions are not a panacea for all diseases. Without knowing the contraindications for its use, you can worsen the course of some diseases of the digestive system or get other side effects.

❌  Allergy – although the onion family is not a common cause of allergies, it has a cross-reaction with other plant allergens. Persons with reactions to pollen from flowering plants should be especially careful, as they are at greater risk of developing intolerance to the product.

❌  Irritation of the digestive system – this effect is good for those suffering from hypoacid gastritis, but in healthy people it can be a problem. The fact is that the vegetable stimulates the secretion of hydrochloric acid and its reflux into the esophagus. As a result, painful heartburn appears, which can be problematic to get rid of. And hydrochloric acid, which has entered the duodenum, contributes to the emergence of a new disease – peptic ulcer. From the product, the work of the intestine becomes more active, which contributes to the appearance of colic and gas formation. All effects become reversible if the vegetable is completely excluded from the diet for several days.

Persons with diseases of the liver, pancreas, gallbladder and stomach should receive approval from a doctor regarding the presence of onions in the daily diet. Even with such diseases, the product becomes safe after heat treatment, since a significant part of the irritating substances from its composition disappears.

The taste of a ripe vegetable is determined by its variety and the climatic region in which it was grown. All varieties of plants are divided according to taste into sweet, spicy and peninsular. Onions grown in the southern regions are more sweet. Fresh onion has a dense and juicy structure with a characteristic crunch.

Cooks use onions to prepare many dishes, the only exception is confectionery. Sliced fresh vegetables are served with soups, fish, meat and chicken. Also, no vegetable salad is complete without onions. Spicy varieties are suitable for soups, preserves and baked dishes, in which, after thermal exposure, the spicy taste becomes softer. Sweet varieties are ideal for fresh consumption in salads, marinades and snacks. If you still can’t find a sweet specimen, then you can use a trick – scald onion slices with boiling water, which will remove excess bitterness. Chopped onions are sautéed, added to minced meat or simply eaten with salt.

In culinary collections, you can find recipes where onions become the main ingredient. One of these dishes is onion soup, the recipe of which originated in France. And in Russia, onion pies and tyurya are especially loved, which are considered traditional dishes of the Slavic people.

Bulbs are stored for the longest time in a dark room at a temperature of 0️⃣-2️⃣0️⃣°C, taking into account the humidity indicator. The lower the humidity, the higher the storage temperature should be. To avoid rotting, it is worth ventilating the room or storing the bulbs in limbo. For example, a good method of storing a vegetable in nylon stockings is the old grandmother’s way, which provides free air circulation. If you can’t store vegetables in a suspended state, then you can put them in wooden boxes with sawdust or newspapers that absorb excess moisture. At home, you can store the product almost anywhere, the main thing is to isolate it from high temperatures, which will inevitably lead to spoilage.

The peeled onion should be stored in the refrigerator in an airtight container. And if it is cut, then you can extend its suitability by lubricating the cut with oil or salt, which will help keep the vegetable fresh for up to 2️⃣-3️⃣ days.

The duration of storage depends on the conditions in the room and the type of vegetable. Typically, onions are edible for 6️⃣ months from harvest. Later, it begins to germinate, loses its taste and becomes unsuitable for cooking.