It is a very present ingredient in our kitchens. Although in the food stores we can find it throughout the year, its season includes the months of April to October. The "Allium cepa", known as onion, is a biennial plant, within the family "allium" we can find different types of onions grown for food: the "allium fistulosum" better known as "scallion"; the "allium ascalonicum" (the charlotte or echalote) and the "allium schoenoprasum" commonly known as "chives". In subsequent articles we will talk about each of them and their applications in the kitchen.
The origin of the onion is located in Western Asia and in countries of North Africa. Its cultivation dates back more than 5,000 years both for its application in the kitchen and in medicinal treatments. In Europe its cultivation was introduced by Greeks and Romans, initially in the countries of the Mediterranean and then extended to the rest of the countries of the continent.
At present, the countries with the highest production index are: China, India, the United States and Iran.
Besides its importance in the elaboration of infinity of plates, the onion has interesting properties and benefits for the health. In many countries it is used as a medicinal remedy.
In particular, the onion:
-It is beneficial for respiratory conditions
-Protect the organism of infectious diseases
-Improves circulation, therefore, reduces the chances of suffering cardiovascular diseases
-It's a diuretic vegetable
-It regulates the level of blood sugar
-Favors intestinal transit
-Force the bones
-Favors the functioning of the nervous system
-It is beneficial to keep the skin and hair in good condition (eliminating dandruff and strengthening the hair follicle)
When we are buying and preserving the onions, we recommend choosing among the specimens that do not have buds and have the skin in good condition.
To preserve it, it is best to store the onion in a dry place where there is no direct light.
