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Onion buy in Coimbatore
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Onion

Onion

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Description
onion (Allium cepa), herbaceous biennial plant and its edible bulb. The onion is probably native to southwestern Asia but is now grown throughout the world, chiefly in the temperate zones. The plant belongs to the lily family, Alliaceae; however, some classifications place it in the family Liliaceae. Most members of both families have an underground storage system, such as a bulb or tuber. Other members of this family include ornamental plants such as the tulip, hyacinth, and lily-of-the-valley and edible plants such as the leek, garlic, and chive. Onion The common onion has one or more leafless flower stalks that reach a height of 0.75-1.8 m (2.5-6 feet), terminating in a cluster of small greenish white flowers. The leaf bases of the developing plant swell to form the underground bulb that is the mature, edible onion. Most commercially cultivated onions are grown from the plant's small black seed, which is sown directly in the field, but onions may also be grown from small bulbs or from transplants. Onions are among the hardiest of all garden vegetable plants.
Onions are among the world's oldest cultivated plants. They were probably known in India, China, and the Middle East before recorded history. Ancient Egyptians regarded the spherical bulb as a symbol of the universe, and its name is probably derived from the Latin unus, meaning "one." The Romans introduced the onion to Britain and, in the New World, American Indians added a highly pungent wild onion to their stews. Curative powers have been attributed to onions throughout the centuries; they have been recommended for such varied ailments as colds, earaches, laryngitis, animal bites, powder burns, and warts.
Onions are used widely in cooking. They add flavour to such dishes as stews, roasts, soups, and salads, and are also served as a cooked vegetable. The onion's characteristic pungency results from the sulfur-rich volatile oil it contains. Release of this oil during peeling brings tears to the eyes, but many cooks claim that tears can be avoided by peeling onions under running water. Onions vary in size, shape, colour, and pungency. Warmer climates produce onions with a milder, sweeter flavour than do other climates.
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