### plant part | stem:

Onion
* All onions belong to a plant group called alliums.
* Make a poultice of roasted onions and apply to the bruise.
* Most onions contain necessary nutrients
  - grown in Oregon are long-day onions
  - have properties
  - provide nutrients
* Some onions have more sulfur than others.
  * ' are vegetables. They are plants in the genus 'Allium'. When people talk about onions, they usually mean 'garden onions'. Onions have bulbs, which are edible, in most species. They have a strong flavour, and a very distinctive smell.
* Use an all-purpose chef's knife to cut the onion in half lengthwise.
* adapt well to the home Garden and occupy little Garden space.
* also benefit from additional nitrogen.
* also contain a compound effective in boosting immune response
  - substance that interferes with the formation of blood clots
  - has antiviral properties
  - have a limited life span in the romantic world
  - play into most dishes
  - possess the ability to kill a wide variety of germs
  - require high fertility because they are heavy feeders
  - yield very well in sandy loan soil
* appreciate fertilizer and can take twice as much as most other vegetables.
* are a member of the Allium family and have long been used for medical purposes
  - very versatile vegetable which are rich in nutrients, starch, and essential elements
  - acidic
* are also a source of vitamin C, potassium, dietary fiber and folic acid
  - vegetable crop that has shown steady increases in acreage in recent years
  - effective in cholesterol control
  - modified leaves, but they store food for the plant
  - useful in dealing with pimples
  - among some of man's most ancient cultivated crops
* are among the first plants to turn green in the spring
  - hardiest of all garden-vegetable plants
  - world's oldest cultivated plants
  - amongst the most common high-fibre foods, which include beans, cabbage and turnips
  - an example of a bulb
  - cool-season vegetables and grow successfully in Arkansas gardens
  - daylength sensitive
* are difficult for archaeologists to track because their tissues leave little trace
  - to match with wine
  - easy to grow
  - great companions plants for carrots
  - high in sulfur content
  - highly poisonous to cats
* are in a different family from lettuce
  - fact bulbs
  - indispensable in cooking and salads
  - just one of many examples of monocot crop species
* are located in dinner
  - markets
  - pantries
  - pizzas
  - refrigerators
  - long-day plants in terms of bulb formation
* are low in calories and a good source of vitamin C, calcium, potassium and fibre
  - calories, high in vitamin C and rich in fiber
  - nutrients but are valued for their flavour
  - sodium and contain no fat
  - plants with sparse root systems so keep weeds under control
  - mature when the top of the plant falls over
  - nearly ripe when the tips of the leaves turn yellow
  - newspapers
  - of two general types
* are part of onions
  - the basic foundation for many international and regional cuisines
  - resistant to rain and hard to spoil
  - satire
  - second only to apples in pesticide use per acre
  - sensitive to the length of day light and are divided into short day and long day types
  - shallow rooted
  - shallow-rooted and compete poorly with weeds
  - sharp tasting vegetables
  - slow-growing and have shallow roots, and weeds are just the opposite
  - sometimes roasted whole
  - subject to injury from seedcorn maggot and other soil insects during fall production
  - the standard seasoning base and also the world's greatest known antihistamine
* are toxic to dogs
  - the red blood cells of both dogs and cats
* are very sensitive to day length
  - shallow rooted and moisture stress is very detrimental
  - susceptible to hail and wind damage
  - widely grown throughout the world and the diversity of onion germplasm is quite large
* are, after all, an essential ingredient in northern Indian food.
* belong to the family alliaceae and are often in great demand in Kenya.
* block certain enzymes that release cancer-causing agents
  - enzymes, which release cancer-causing agents
* bulbous plant
* can help to heal typhoid, flu, and scarlet fever
  - produce odor in the stool
  - tolerate some frost
* cause diarrhea, and sometimes vomiting in birds.
* close relative of garlic and contains many similar antiviral chemicals.
* come in many types
  - the colors white, yellow or red
  - three basic varieties, red, white and yellow
* compete poorly with weeds, so weeds can drastically reduce yield and quality.
* contain a fair amount of vitamin C with traces of other vitamins and minerals
  - mild natural sedative called quercetin
* contain an enzyme that break down the prostaglandin's that form in response to a sting
  - ingredient called thiosulphate which is toxic to cats and dogs
  - quercetin, an antioxidant scientists believe destroys free radicals
  - substances that destroy red blood cells
  - sulfur and have healing properties
  - sulpher, which is released when they are cut
  - the chemical n-propyl disulfide which denatures hemoglobin
  - vitamin A and C, phosphorus and potassium
* contribute depth to salsas, pizza, pasta sauces, casseroles and stews.
* germplasm interacts with sulfur fertility for plant sulfur utilization and bulb pungency.
* get their distinctive smell by soaking up sulfur from the soil.
* grow best in cool weather
  - fertile soil that drains well
  - well with mulching
* grown from sets, transplants and seeds are susceptible to attack by the onion maggot.
* has many qualities in common with garlic.
* have a high iodine content
  - powerful, lasting smell and flavor
  - been a Mediterranean staple from prehistory, although it's origins are purely Asian
  - bulbs , which are edible , in most species
  - healing and relieving qualities
  - shallow roots and compete poorly with weeds and grasses
  - skin
  - small light green tops
  - the additional quality of repelling rabbits and deer
* help repel carrot rust flies.
* helps as a stimulant to improve the circulatory process and thus keeps heart attacks at bay
  - cuts, burns, and other injuries to heal faster when applied topically
* hold their flavor through storage if they are poperly dried.
* includes corpi
  - leaf nodes
  - sections
* is an inegral part of cooking all over the world
  - olfactory indicator
  - grown either as green or bunching types, or as bulbs
  - loaded with a variety of nutrients and fatty acids that are essential for hair growth
  - more used as a vegetable
* is one of the most important aphrodisiac foods, second only to garlic
  - oldest cultivated herbs
  - proved to be one of the common home remedy for treating various diseases including sprain
* keep aphids from harming lettuce, beets, tomatoes and cabbage
  - longest in unlighted storage at cool temperatures
* makes parts that turn unto bulbs and new plants.
* multicellular organism.
* often recover from flooding, but with an increased incidence of internal soft rot.
* perennial herb that grows from a bulb.
* plays a key role in the formulation of many food products.
* prefer a loose soil which is high in organic matter
  - rich, moist and loose soil
* reduce the vomiting and diarrhea almost instantly and also increase the thirst of the person.
* reproduce asexually by budding
  - producing bulbs
  - by bulbs
* require a fertile soil
  - high source of nitrogen
  - full sun and grow best on raised beds
  - higher fertility levels than most other vegetables
  - very fertile soil
* respond to both compost and commercial fertilizers.
* roasted in foil are especially good with roast duckling.
* seem to fend off most pests and diseases
  - possess many medicinal properties
* start bulb formation when the day length is of the proper duration
  - length is right
* stimulate the production of blood.
* tend to create heat in the body
  - lose their flavor when simmered for extended periods
* thrive under a wide variety of climatic and soil conditions.
* vary in color, with white yellow, and red predominating
  - size, shape, colour, and pungency
* work great at absorbing mold and mildew smells.
+ 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.