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Onions have powerful antioxidant, anti-inflammatory properties. Learn the health benefits of onions, onion nutrition facts and get healthy onion recipes.
Allium fistulosum, the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar in taste and odor to the related common onion, Allium cepa, and hybrids between the two (tree onions) exist.
Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus Allium. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, [1] and Chinese onions. [2] The leaves are eaten both raw and cooked.
Yellow or brown onions are sweet, with many cultivars bred specifically to accentuate this sweetness, such as Vidalia, Walla Walla, Cévennes, and Bermuda. [29] Yellow onions turn a rich, dark brown when caramelised and are used to add a sweet flavour to various dishes, such as French onion soup. [30]
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Here's how to grow onions in your own garden, including growing onions from seed and growing from food scraps, and when to pick them in the spring.
They vary in nutritional content, but they do contain quercetin (a flavonol). [1] Yellow onions are typically available throughout the year, [4] grown between spring and fall, and then stored for the rest of the year. [4] It is the most commonly grown onion in northern Europe, [2] and it makes up 90% of onions grown in the United States. [4]
Many are used as food plants, though not all members of the genus are equally flavorful. In most cases, both bulb and leaves are edible. The characteristic Allium flavor depends on the sulfate content of the soil the plant grows in. [15] In the rare occurrence of sulfur-free growth conditions, all Allium species completely lose their usual ...