General descriptions

Latin Name: Allium Cepa

The onion, the famous vegetable that makes you cry. Tastes crunchy and bitter, also doesn’t go along well with sugar on its own, but it does a great dish as a caramelized thing. This incredible vegetable is most widely cultivated species of the genus Allium and it’s relatives include the garlic, leek, chive, and Chinese onion.

The onion bulb, as we know it, comes in different colors ranging from white, yellow to red. However, as it grows underground the onion plant as a whole is being recognized by its hollow, straight, vertically growing green leaves.

The onion as we know it today has come a long way from it’s ancestor the wild onion which has gone extinct as nowadays onions only are grown in captivity. This is probably due to its long history of use which can be dated all the way back to 5000 BC.


Onions are commonly known as a cooking must have. Yet, it also finds it’s purpose outside the kitchen for medical purposes


Onions are widely used in all sorts of dishes around the globe. They are commonly chopped  and used as an ingredient to add taste or color to the dish. They are versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed, or eaten raw in salads.

Nutritional value

Most onion cultivars are about 89% water, 9% carbohydrates, 1% protein, and negligible fat. Onions contain low amounts of essential nutrients and have an energy value of 166 kJ (40 Calories) in a 100 g (3.5 oz) amount. Onions contribute savoury flavour to dishes without contributing significant caloric content.


Well drained, fertile and high in nutrients soil. 

Nitrogen and potash can be applied at regular intervals during the growing season, the last application of nitrogen being at least four weeks before harvesting.

Bulbs begin growing only after the number of daylight hours has surpassed some minimal quantity which can reach from 11-14 hours/day

Routine care during the growing season involves keeping the rows free of competing weeds, especially when the plants are young. The plants are shallow-rooted and do not need a great deal of water when established. Bulbing usually takes place after 12 to 18 weeks. The bulbs can be gathered when needed to eat fresh, but if they will be kept in storage, they should be harvested after the leaves have died back naturally. In dry weather, they can be left on the surface of the soil for a few days to dry out properly, then they can be placed in nets, roped into strings, or laid in layers in shallow boxes. They should be stored in a well-ventilated, cool place such as a shed.

Side effects

Toxic to many animals such as dogs, cats, guinea pigs and more. Cause eye irritation when chopped


 Lowering blood sugar levels, reducing blood pressure, controlling diabetes, fighting infections, rich in antioxidants and helps prevent stomach and colon cancer.

Pictures of the Garden

spring onion
Categories: Plants