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An Onion Johnny, his bicycle laden with onions and garlic, in London, 2008. The name 'the Big Onion' was formerly used of New York City, before it became 'the Big Apple', and Chicago became 'the Big Onion'. [26] The 10th century Exeter Book, written in Old English, contains a riddle which seems to be about an onion, with sexual overtones. The ...
There are dozens of cultivars of the onion (Allium cepa), one of the most widely cultivated species of the genus Allium, But there are also other species cultivated as 'onions'. Many are named after the first person to breed them, or the locality they came from.
Oignon de Roscoff at the Paris International Agricultural Show in 2011. The Oignon de Roscoff is a variety of onion that is grown in the Brittany region of northwest France. The use of the name is protected by appellation d'origine contrôlée (AOC) certification that was awarded in 2009, restricting the name to onions grown in a delimited area of the northern coast of Finistère, which ...
Allium chinense (also known as Chinese onion, [3] [4] Chinese scallion, [3] glittering chive, [5] Japanese scallion, [3] Kiangsi scallion, [4] and Oriental onion [3]) is an edible species of Allium, native to China, [3] and cultivated in many other countries. [6] Its close relatives include the onion, scallion, leek, chive, and garlic. [7]
The shallot is a cultivar group of the onion.Until 2010, the (French red) shallot was classified as a separate species, Allium ascalonicum.The taxon was synonymized with Allium cepa (the common onion) in 2010, as the difference was too small to justify a separate species.
Today, the name refers to onions grown in a 20-county production region in the state of Georgia as defined by both Georgia state statute [4] and by the U.S. Code of Federal Regulations. [ 5 ] [ 6 ] South Texas acquired what is known as the 1015 onion in the early 1980s, from Dr. Leonard M. Pike , a horticulture professor at Texas A&M University ...
Red onions (also known as purple or bluehi onions in some mainland European countries) are cultivars of the onion (Allium cepa), and have purplish-red skin and white flesh tinged with red. They are most commonly used in cooking, but the skin has also been used as a dye .
Siberian onion is an important ethnobotanic food plant for the indigenous Ainu people of Japan. In the Ainu language it is called pukusa, [22] [23] kitobiru, [23] or ( since "biru/hiru" is a Japanese word for onion-type plants), simply kito. [24] Siberian onion comes into season in Hokkaido for foraging from early to mid-May.