They may be my favorite thing to grow. Call me boring, but onions give me some sort of strange thrill. Maybe it's because we started them from seed back in February, giving them periodic haircuts until they filled out and were ready for outdoor soil, enough time for a relationship to form. I like how they look, planted in stick straight double rows, bulbing out as the weeks pass. Tugging onions out of the ground and imagining them hit a buttery cast iron pan, makes all the time spent on this flavorful bulb more than worthwhile.
Onions, (Allium cepa) are widely recognized as medicinal. Chemical compounds such as quercetin, provide anti-inflammatory, anticancer, antioxidant, and cholesterol lowering benefits. Across the globe, onions are used topically to relieve stings, blisters, and sea urchin wounds. Onions break down osteoclasts, helping to reduce the risk of osteoporosis.
Pielomeric chemicals in onions reduce symptoms of sore throat. Onions have also been widely used to treat asthma, bronchial infections, lower blood pressure, and provide a balance of beneficial bacteria in the intestinal tract.
Not to mention how onions pick up a wide array of minerals from the soil and provide high amounts of vitamin C. They contain antimicrobial traits, reduce infection and blood clots, and embody a very high concentration of beneficial phytochemicals. The endless varieties add tremendous flavor to any dish. Bon appetit!