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An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011.
Allium canadense, the Canada onion, Canadian garlic, wild garlic, meadow garlic and wild onion [6] is a perennial plant native to eastern North America [a] from Texas to Florida to New Brunswick to Montana. The species is also cultivated in other regions as an ornamental and as a garden culinary herb. [7] The plant is also reportedly ...
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.
It’s a complete 180 from the Southeast Asian nation’s problems a year ago—when dwindling supply was causing prices to become more expensive than beef.
The onions were eaten by first peoples in southern British Columbia. They were harvested in either early spring or late fall and usually cooked in pits. [ 4 ] Both the bulb and the flowering stalk are edible; however, in the culinary arts, the stalk possesses a more pleasant flavour.
Wild onions are among the first foods to grow at the tail end of winter in the South, and generations of Indigenous people there have placed the alliums at the center of an annual communal event.
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Lasalgaon is a prominent hub for onion cultivation and thus the onion's name is derived from this town, with 99% of its agricultural area dedicated to this crop, engaging over 1,000 farmers. The region's onion market is equally impressive, handling approximately 2.5 lakh tonnes of onions annually.