### plant part | stem | onion:

Chopped onion
* are put in many stews and curries.
+ Onion, How onions are eaten: Root vegetables :: Allium
  * Onions can be eaten in different ways. Fried onions are often served with hot dogs. Pickled onions are eaten with chips or with salad. Chopped onions are put in many stews and curries. Onions are sometimes roasted whole.

Dry onion
* Most dry onions take two to four months before they are ready.
* come in a wide range of sizes, shapes and flavors.

Fresh onion
* basic ingredient of olive salads, cheese and other protein food.
* have a flavor that is milder and sweeter with a lighter color and thin skin.

Green onion
* are also potent enzyme boosters, as are many other vegetables
  - very young onions and include leeks, shallots, chives and scallions
* become stronger in flavor with age and increasing size.
* benefit from light misting.
* cause about five percent of outbreaks of food poisoning from produce, worldwide.
* grow best on beds formed with a rototiller or similar bed shaper.
* is an onion
* lend their color and flavor.

Scallion
* are rich in diallyl sulfide and help protect against cancer of the stomach
  - white bunching onions that are icked before they develop bulbs
* commonly known as green onions, are in the onion family.
* give an onion flavor.

Spanish onion
* are a large yellow onion that is milder and sweeter than most storage onions
  - storage onion, as round as a globe
  - large, sweet, and juicy, with colour ranging from yellow to red
* can substitute for specialty sweet onions out of season.

White onion
* are hot with a sharper flavor than yellows
  - normally mild and sweet in taste and red onions are the sweetest
  - the traditional onion used in classic Mexican cuisine
* tend to be more pungent than yellows or reds.

Yellow onion
* Most yellow onions contain nutrients.
* are a common sight in most people's kitchens
  - full-flavored and are a reliable standby for cooking almost anything
* tend to be easier to grow than whites or reds.

### plant part | stem:

Petiole
* Most petioles have wings.
* Some petioles arise from stems.
* Some petioles have nodes
  - thorns
  - look like leaves
  - vary in length
* are about half as long as the leaf blade
  - almost as long as the leaf blade
* are as long as leaf blades and have retrorse prickles
  - the blade
  - or longer than the leaves themselves
  - deformed
  - green without anthocyanin pigmentation
  - light green with red pigment at the base
  - long with sheathing at the base
  - often longer than the blades
  - stalks
  - the best indicator of nitrogen status
  - upright, brittle, and commonly crack
  - used to plug up burrows, and for food
* exudes a milky sap when broken
  - cut
* gradually die back and fall.
* have a sheathing base
  - red pigmentation
* includes corpi
  - leaf nodes
  - sections
* is the stemlike part of the leaf.
* remain green after the leaf blade dies.
* rugulose, glabrous or hispidulose, exstipulate, the bases dilated and subsheathing.
* stout, occasionally winged and with small glands.

Phyllode
* are generally thicker, joining the stems firmly,with edges facing the sun
  - rigid, sickle-shaped and pointed
* have a leaf-like appearance and can be enormously variable in size and shape.