Bulb onions.

Bulb onions

Onion is a perennial herbaceous plant of the lily family, 60-120 cm high. The shape of the bulb can be from spherical-flattened to spherical-oblong, and its color is yellow-brown, reddish or purple. The stem is straight, hollow, fleshy.

The roots are thin, fibrous. The leaves are tubular, pointed at the end. Blooms in July-August. The flowers are white, numerous, forming an umbrella-shaped inflorescence. The fruit is a capsule. The seeds are black, triangular. Ripen in August-September.

Onions have a specific taste and smell. Not found in the wild. It was known as a garden crop many millennia BC. Various varieties are cultivated almost throughout the entire territory of our country, with the exception of the Far North.

The bulb and leaves are eaten. This is a delicious vegetable that has important nutritional value in winter and early spring. It is widely used in cooking in raw, boiled and stewed form, used for soups, side dishes and as a seasoning for meat and cheese.

Onions are a favorite seasoning for various dishes; they improve the taste of food and promote its absorption. Bulbs serve as medicinal raw materials. Onions contain essential oil, cycloalliin and other biologically active substances.

Onion preparations have antisclerotic, hypoglycemic, antimicrobial, diuretic, choleretic, anthelmintic and wound-healing effects. Onions and its juice are used for atherosclerosis, diabetes, bronchitis, influenza, helminthiasis, wounds and other diseases.