Onions

It has been told that the first United States President, George Washington, said: “The onion is the most favorite food that grows.”

Long before George promoted onions, the Egyptians considered onions an object to be worshipped believing the onion symbolized eternity (circle within a circle anatomy of the onion). Many Pharaohs who died were buried with onions, both fresh onions as well as onions crafted in gold. Egyptians believe the strong onion scent (magical powers) would prompt the dead to breathe again because of onions’ strong antiseptic qualities.

 Here’s some interesting Onion Trivia:

• Onions have been cultivated for at least 5,000 years and have even been credited with making hair grow on bald heads to giving valor to the troops of Alexander the Great.
• Onions gave Chicago its name. Onions were the vegetable that the Chippewa Indians found growing at the site of the modern-day city, Chicago. The Indians called them “she-gau-ga-winshe”.
• The name onion comes from the Latin, “unio” via the French “oignon” and the English “unyun.” Interestingly enough, the onion plant belongs to the same family as the narcissus. (copied from Produce Oasis website).
• Athletes in ancient Greece ate large quantities of onion because they believed it would lighten the balance of blood and increase their stamina. Roman gladiators used onion as a rub to help firm up their muscles.

Please, remember to keep onions away from your pets.

LONG LIVE THE ONION!

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Shallots are one of the smallest varieties of the onion family. They have a pear-shaped bulb that separates into cloves. The shallot itself has a thin coppery-brown outer skin that is dry. The flesh portion is purplish white, and its flavor is between a sweet onion and garlic. Its flavor is subtle yet distinct but not equaled to the flavor of an onion. These are onions that won’t make you cry.

Even with its origin in the Central Asian region, they are cultivated today in all continents and serve as a major commercial crop.

Fresh shallots are readily available during spring and early summer season and have more anti-oxidants, minerals, and vitamins than most onions. They are definitely a rich source of flavonoid antioxidants, further aiding antibacterial, antiviral and antifungal activities, helping reduce blood pressure, and their phytochemical compounds have anti-diabetic properties as well. Shallots are rich in minerals, in electrolytes, iron, calcium, copper, potassium, and phosphorus. Since man was created from the dirt, is it any surprise that these freshly grown vegetables contain life-giving nutrition that our bodies need? Not only are they good for you, they add an enhancement to your food dishes. Shallots are one of the common ingredients in many pasta dishes, pizza, noodles, and some stuffings mixtures. Add some shallots to your healthy eating.

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Leeks resemble large green onions, but they are milder and sweeter and when chopped they don’t cause your eyes to tear. In its raw state, this vegetable is firm and crunchy. The edible portion of the leek is the white base of the leaves, above the roots and stem base. When cooking with leeks, the dark green portion is usually discarded because of its tough texture yet is more flavorful. Leeks are often added to stock and can be sautéed (they are included in both potato and leek soup and vichyssoise). When using fresh leeks, clean and wash thoroughly.

Since they belong to the same genus as onions and garlic, in the allium vegetables, they contain the same healthy vitamins and minerals. They also have important amounts of the flavonoid kaempferol which has been shown to help protect blood vessel lining from damage.

Leeks as well as onions were part of the Egyptian diet and archaeological sites indicate carvings and drawings referencing dried leeks. Emperor Nero is said to have consumed leeks in soup or in oil because he believed it was beneficial to the quality of his voice. It was his favorite vegetable. There is also Biblical reference in Numbers 11 where the Israelites enjoyed leeks, onions, and garlic.

Even today the leek has been given a prominent position joined with the daffodil as the cap badge for the Welsh Guards in Wales.

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You’ve probably had this experience like the rest of us. You’re preparing a meal, adding chopped onions to the pan or incorporating them into a meat dish or fixing fresh salsa, and suddenly you’re assaulted with strong irritation to your eyes. You discovered the consequences of chopping fresh onions: tearing and burning eyes.

Why do onions make you cry?

The main cause of the eye irritation is due to the breakdown of amino acid sulfoxides that generate sulfenic acids. So, once you cut an onion and break the cells, you released these dangerous onion vapor enzymes. What had been separate prior to cutting has now been released and mix with sulfenic acids producing a volatile sulfur compound.

It is this gas compound that mixes with the water in your eyes forming sulfuric acid. The sulfuric acid is what burns and stimulates your eyes to release more tears to wash away the irritant. Best way to avoid the tears when using onions is to peel them underwater. And if not using gloves or peeling/cutting them under water, you’ll find that your hands/fingers will have an onion odor. Using lemon juice rubbed on your hands will aid in eliminating the onion smell.

Don’t let the potential of eye irritation keep you from enjoying the health benefits of onions.

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Look in any produce section at the store for onions and you’ll find a variety of onions in different shapes and colors. The Green onion may be misleading but the actual onion bulb is white. So why are they called ‘green’ onions?

Green onions are harvested while in the early stages of growth before a prominent bulb has formed and while the tops are still green…thus the name green onion. In some areas you’ll find them called spring onions because they are only available during the spring but they are often confused with scallions. Green onions have a mellow flavored compared to a regular onion. 

You will always see Green onions sold in a bunch. Both the small bulb and leaves are edible, either raw or cooked. As general rule, the white portion is usually cooked, grilled, roasted or marinated whereas the green part is used as a garnish for salads, soups, and other dishes.

Even though these particular onions are smaller green onions still contain many vitamins and minerals for your body’s well-being. They are very rich in Vitamin K and C which help develop and maintain strong bones, as well as Vitamin A to aid in healthy vision, potassium (a crucial mineral for blood pressure control) and antioxidants just to name a few benefits. Add them chopped in salads, other meat dishes, sauces and enjoy!

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As its name suggests, the white onion is white—both the translucent white flesh inside and the white skin outside. Many feel that this onion is one of the oldest cultivated vegetables in the world. Its’ history goes back thousands of years, growing in the Middle East and India and later transported to Europe and North America by explorers and traders.

Grown primarily for its bulbous root, the white onion is a vegetable enjoyed it in a variety of food dishes. It is most commonly used onion in cooking because of its potent flavor and its sweet/sour taste. This onion particularly compliments other flavors well, thus enhancing its addition to any food dish. It’s interesting that when you sauté a white onion, it turns brown but adds a lot of flavor to your dish.

White onions are available year-round. Choose fresh ones that are firm, without blemishes or mold spots, and have even-colored skin. It is best to store onions in a dry, dark, ventilated area and not in the refrigerator. They are very low in saturated fat, cholesterol, and sodium. Not only are they a good source of fiber, Vitamin B6, folate, potassium and manganese, but they are also a great source of Vitamin C.

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