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CULTURAL AND WILD PLANTS
Bulb onions. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Onion, Allium cepa. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Onion (Allium) Family: Onion (Amaryllidaceae) Origin: Southwest Asia Area: Bulb onions are common in various temperate climatic zones of the world, often grown in gardens and fields. Chemical composition: Onion contains essential oil (allicin, dimethyl disulfide), fermented and simple sugars, organic acids, minerals (calcium, iron, magnesium, phosphorus, potassium, sodium, etc.) and B vitamins, vitamin C and carotene. Economic value: Onions are widely used in cooking as a seasoning and vegetable ingredient. It is also used medicinally for the antibacterial, antiviral, and antifungal properties of allicin. Onions are also used in folk medicine to treat many diseases, including colds, flu, atherosclerosis, hypertension, etc. Legends, myths, symbolism: In ancient Greece, the onion was considered a sacred plant associated with the goddess Cybele, who was the goddess of nature and fertility. The goddess was depicted with an onion headdress, and the bow became a symbol of fertility and vitality. In the ancient Roman Empire, the bow was a symbol of courage and strength. The onion was used as a talisman and an amulet that protected from evil spirits and corruption. In medieval Europe, the bow was also used as an amulet that protected against plague and other epidemics. Symbolically, onions are associated with the concept of strength, courage and protection. It can be used in magical rituals to ward off evil spirits and negative energy. The bow can also be associated with the concept of unity and the strength of the collective, since the bulbs are formed together and represent a single whole. In some cultures, onions also have their own symbolic meanings. For example, in India it was used as a symbol of spiritual purification and liberation from sins. In Jewish culture, the bow was considered a symbol of freedom and independence, as the Israelites used it during their slavery in Egypt.
Onion, Allium cepa. Description, illustrations of the plant Bulb. Myths, traditions, symbolism
Bulb. J. Meidepbach. Vertograd reliable, 1491 Storage organ in plants from shell-shaped, overlapping fleshy detachable leaves, in folk beliefs associated only with a kitchen bulb. Already in ancient Egypt, the onion (onion) was considered a folk means of subsistence, and it is often mentioned in ancient Greece (Homer, Aristophanes). Later, the onion was often regarded as a typical attribute of the common people because of its pungent smell, while the nobles were outraged by its vulgar stench (in modern times it was considered an effective protective agent against vampires). In folk medicine, onions have found use as a remedy for impotence, dropsy, digestive disorders, degeneration of the mucous membrane (mucus), catarrh, scurvy, hair loss and similar ailments. In folk proverbs and sayings, its tear-causing smell is predominantly played up (“Matrimony is like an onion: what to cry, what to eat is the same”, “Whoever cries for no reason has “onion grief”). However, in general terms, the onion is regarded as a symbol of what is superficially neglected, which indicates life's difficulties and together is very useful. Author: Biedermann G.
Onion, Allium sepa. Description of the plant, area, cultivation, application
A biennial herbaceous plant of the lily family, reaching a height of up to 60-100 cm. Onion grows in early spring, blooms in July-August. Fruits in August-September. Makes high demands on soil fertility, since with a highly developed leaf part it has a weak root system. The best for onions are light sandy and loamy soils, does not tolerate acid. Cold-resistant, moisture-loving. Propagated by seeds (nigella) and vegetatively (bulb). Onions are native to Southwest Asia. The plant has a specific smell and taste. The bulb contains essential oil, up to 11% sugars, nitrogenous substances, vitamin C, B1, carotene, flavonoids. Onion leaves contain essential oil, sugars, ascorbic acid, vitamin B1, provitamin A, citric, malic and other acids. In general, it has phytoncidal properties. It is widely used in the food and canning industry, in cooking. Onion preparations, especially pen, have C-vitamin activity, bactericidal action, increase the tone and secretion of the gastrointestinal tract. Onion juice is used for rhinitis, to lubricate the nasal cavity. For a long time, onions have been considered by the people as a remedy for infectious diseases. Cultivation. The best predecessors for onions are crops sown with organic fertilizers. When digging the soil before sowing, mineral fertilizers are applied: 30-40 g of ammonium nitrate, 40-50 g of superphosphate and 30-40 g of potassium chloride per 1 m2. If the soil is acidic, then it is limed: 200-700 g / m2, depending on acidity. Nigella seeds are soaked in water for a day. Sow in the period from April 15 to 25 in grooves 1-2 cm deep and sprinkle them with earth or peat. Distance between rows - 10 cm. Soaked seeds germinate on the 6-7th day, and dry - on the 15-18th. After the emergence of seedlings, loosening and weeding are carried out. In dry weather, crops are watered and then necessarily loosened. The first month and a half, onions grow slowly. It ripens at the end of August, when the tips of the leaves dry up. Onion sets with tops are harvested and placed under a canopy to dry for 10-15 days. Green leaves dry up and the nutrients from them pass into the bulb, which also dries up from above. When the leaves dry, they are cut off, leaving 2-3 cm stumps. The seeds are stored in a dry room at a temperature of 0-3 ° C or at 18-20 ° C. With such storage, the onion sown next year does not shoot. In the spring, the sets are sorted by size into 2-3 fractions and each is planted separately, and at an early date. Before planting, it must be heated at a temperature of 46 ° C for 10-14 days to destroy the pathogens of downy mildew, the onion should not be cut. On the ridges, grooves are made at a distance of 20 cm from one another and the sowing is laid out after 9-10 cm strictly with the bottom down to a depth of 0,5 cm from the soil surface to the top. With thickened plantings, seedlings must be thinned out.
Onion care consists in keeping the site clean of weeds and loosening the soil. With a lack of moisture, crops are watered abundantly (up to 15 l / m2), while feeding them with mineral fertilizers: 1-2 g of ammonium nitrate, 2-6 g of superphosphate and 1 g of potassium salt per 1 m. For better ripening of the bulbs in June, they rake the soil from them and expose the bulb, stopping watering and top dressing. Onions are harvested in the second half of August. By this time, the tops of the leaves dry up and fall down. They should not be crushed, as when ripe, nutrients do not pass from the leaves to the bulb through the damaged neck. The onion is removed along with the feather and laid out under a canopy to dry and ripen. Then it is counted and separated from dry leaves or knitted with leaves into braids. Store onions at a temperature of 20-25 ° C in a dry place. When stored in cooler conditions, onions planted the next year shoot. After 3-4 months of onion storage, it can be used for forcing feathers. Onions can also be grown as seedlings. To do this, the seeds are sown in the second half of March in greenhouses, greenhouses or boxes in the room. Seedlings are grown in the same way as tomato seedlings, but without picking. It is planted in open ground in late April - early May. Onion care is the same as for onion sets. Authors: Yurchenko L.A., Vasilkevich S.I.
Bulb onion, Allium sulfur L. Botanical description, distribution, chemical composition, features of use
Onion family - Alliaceae. Perennial. Bulb up to 15 cm in diameter, membranous. Outer scales are dry, yellow, rarely purple or white; internal - fleshy, white, greenish or purple, located on a shortened stem called the bottom. On the bottom, in the axils of juicy scales, there are buds that give rise to daughter bulbs that form a "nest" of several bulbs. The leaves are tubular, bluish-green. Flower arrow up to 1,5 m tall, hollow, swollen, ends in a multi-flowered umbellate inflorescence. Flowers on long stalks. Perianth greenish-white, up to 1 cm in diameter, of six leaves, 6 stamens; pistil with an upper three-celled ovary. Sometimes in the inflorescence, in addition to flowers, small bulbs are formed. The fruit is a capsule containing up to six seeds. Seeds black, trihedral, wrinkled, small. Blooms in June - July. The fruits ripen in August. It does not occur in the wild. Cultivated everywhere. Bulbs contain 8-14% sugars (fructose, sucrose, maltose, inulin polysaccharide), proteins (1,5-2%), vitamins (ascorbic acid), flavonoid quercetin, enzymes, saponins, mineral salts of potassium, phosphorus, iron, etc. ., phytoncides. Green onion leaves also contain sugars, proteins, ascorbic acid. The bulbs and leaves contain an essential oil that gives them a specific smell and pungent taste, sulfur-containing compounds, iodine, organic acids (malic and citric), mucus, pectin, glycosides. Currently, onion is one of the most important vegetable crops. Bulbs and leaves ("onions on a feather") are used as a seasoning in the canning industry, salads, vinaigrettes, mushrooms, vegetable and meat dishes, as well as a spicy-vitamin snack and a flavoring additive to soups, sauces, gravies, minced meat, etc. d. When consuming 80-100 g of green onions, you can fully satisfy the daily need of the human body for ascorbic acid. Onion is a good vitamin remedy, especially recommended in the winter-spring period, but used all year round. A significant amount of mineral salts in onions, when used as food, contributes to the normalization of water-salt metabolism in the body, and a peculiar smell and pungent taste excite appetite. Most often, onions are consumed raw or fried in lard or vegetable oil until golden brown. Raw onions perfectly complement sausages and meat products, cottage cheese, cheeses, bread with lard. Onion stimulates the secretion of digestive juices, has a diuretic and some sedative effect. Onion phytoncides determine the bactericidal and anthelmintic properties of the plant. It has been known in medicine since the time of Hippocrates. The healing properties of onions were recognized by all peoples. The Romans believed that the strength and courage of soldiers increased with the use of onions, so he was part of the military ration. In Egypt, the bow was honored as a deity. Under Hippocrates, onions were prescribed for patients with rheumatism, gout, and also for obesity. The famous Tajik doctor and scientist Ibn-Sina (Avicenna) at the beginning of the XNUMXth century. wrote about onions: “Edible onions especially help against the harm of bad water, if you throw onion peels into it, this is one of the means that destroys its smell ... Onion juice is useful for contaminated wounds, lubricating the eyes with squeezed onion juice with honey is useful for thorns. .. Onion juice helps with sore throats. Edible onions, due to their bitterness, strengthen a weak stomach and stimulate appetite. " There was a saying in the East: "A bow in your arms - any disease passes." For a long time, onions have been one of the main foodstuffs and were considered a universal remedy that prevents and cures diseases. In the old herbal medicine books, the following recommendation was given: “during a pestilence or other sticky diseases, bundles of onions should be hung in the rooms, which is why the infection does not penetrate into them, and the air in the chambers will be cleared ... During the bestial case, more bulbs are strung on a thread and garlic heads and tied around the neck of cows, horses and other domestic animals so that they do not become infected.
Professor N. Z. Umikov cites the testimony of contemporaries that during the great epidemic of typhoid fever in 3, Russians who consumed large quantities of onions did not fall ill with typhus and plague. In medicine of that time, onions are used as a wound healing, anti-influenza, expectorant, diuretic, laxative, antiscorbutic, antihelminthic, antihemirrhoid agent. It was believed that onion juice is a means of preserving teeth, increasing appetite and improving digestion, stimulating sperm production, improving eyesight, helping to dissolve stones and remove sand from urolithiasis; it was recommended for a runny nose, emaciation, headache, furunculosis, to strengthen hair and prevent baldness, to remove warts, freckles, etc. Studies of the pharmacological properties of onions have shown that alcohol extract has a stimulating effect on cardiac activity, smooth muscles and the secretory function of the glands of the digestive tract. In the 30s of the XX century. scientist B.P. Tokin discovered in some plants volatile antimicrobial substances called phytoncides (from the words "phyton" - a plant, "cide" - to kill). It was found that onion phytoncides have a detrimental effect on dysentery, diphtheria, tubercle bacilli, streptococci, Trichomonas and other microorganisms. Onion is a popular beauty product in many countries around the world. Onion juice is recommended to lubricate the scalp with seborrhoea, nested baldness, to strengthen the hair roots. At the same time, the hair becomes silky, soft and shiny, and the skin does not peel off, dandruff does not form. Freckles turn pale from onion juice; onion intake, as well as onion masks (from a mixture of onion slurry with honey) prevent the appearance of wrinkles, the skin of the face becomes fresher. Despite the wonderful healing properties of onions, it must be borne in mind that excessive abuse of them may be unsafe in severe diseases of the kidneys, liver, stomach and heart. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Bulb onion, Allium sulfur L. Classification, synonyms, botanical description, nutritional value, cultivation
Names: Ukrainian tsybulya; white tsybulya; Kirg. jua-bias; uz. pios; Az. sogan; arm. cox; cargo, hahvi; German Kuchenzwiebel, Sommerzwiebel, Zippel, Zipolla, Bolle, Zwiebellauch; Goal. uien; dates rodlog; Swede, lok; English onion; (pp. ognon, oignon; It. cipolla; Spanish. cebolla; port, cebola; Rum. Ceara; Hung. hagyma; Slovenian. cebula; Polish. cebula, cybula; Serbian, crljenac, crui luk, kromid; Czech. cibule; Japanese tamane. View Allium sulfur L. is divided into two subspecies: Central Russian and southern. Within each of them, he identifies groups of sortotypes, or branches. Onions are characterized by a poorly developed root system and very slow growth rates. As a result, it is classified as a plant that is demanding on moisture and food, but consumes relatively little both moisture and food. Usually, according to the color of the outer scales, 3 groups are distinguished among onions: 1) white, 2) yellow, 3) red. In a number of red onions (for example, Kilinchinskie), a purple-red color of the inner scales is observed as a common phenomenon. In white and yellow onions, the inner scales are white, sometimes greenish and yellowish near the children. Within varieties, onions are highly uneven in bulb shape. The shape of the bulb is inherited intermediately; it is possible that the natural crossing of plants of different bulb shapes within a variety (onion is a cross) creates the diversity noted above within a variety. The shape of the bulb also depends on the age of the plant. Sets, as a rule, have a more elongated bulb shape than second-year onions. The same is observed during the decay (nesting) of a large bulb, as is the case with many-child varieties. Small onions formed during the decay of the bulb have a more elongated shape than undecayed large bulbs of the same variety. The size of the bulb depends to a very large extent on the fertilizer and on the age of the plant. Usually, the onion plant first develops leaves (feather), then the formation of the feather stops somewhat and the bulb begins to thicken. The development of the bulb seems to completely suppress the development of the feather, the feather shrinks. This moment of drying of the pen is commonly called the ripeness or readiness of the bulb. Indeed, bulbs with dried tops are preserved much better than bulbs with still developing tops. If a ripe bulb is planted again in the soil or left in the soil without being pulled out, young leaves appear from it again, and then the bulb itself begins to increase in size. In this way we managed to get very large bulbs from Barletta. Along with the size, depending on age, the shape of the bulb also changes. Older bulbs are shortened. Taste. Representatives of the species A. sulfur L. vary in severity. There are sharp onions that cause tears when their bulbs are broken, "sweet" varieties, devoid of this sharpness. Keeping quality. The difference in keeping quality between varieties is very large. Some, mainly white onions, are difficult to store through the winter. Each such bulb is wrapped in thin paper, but not all bulbs are preserved until spring. For the most part, decay begins on the outer scales; damaged scales are removed from time to time to healthy ones, and by spring there is very little left of a large bulb put in storage. Early maturity. Sharp onions are cultivated as three-year-old plants (the first year - from seed sets, the second year - from turnip sets, the third year - from turnip seeds). Sweet onions, due to the poor keeping quality of the set, are cultivated "like biennial plants (the first year - from turnip seeds, the second year - from turnip seeds). In the north, sweet onions of the first year of culture are usually prepared by seedlings in greenhouses, because when sowing seeds in the ground, the turnip ripens poorly. In the south, sowing sweet onions is done directly into the ground. Author: Ipatiev A.N.
Bulb onion, Allium cepa L. Botanical description, range and habitats, chemical composition, use in medicine and industry
Synonyms: batan, but, bootluk, torch, sulfur, arrowhead, tsibulya. Perennial bulbous plant of the lily family (Liliaceae) with a large flattened spherical bulb covered with reddish, white or purple shells. The leaves are fistulate, the stem is thick, up to 1 m in height, swollen. The flowers are inconspicuous, on long stalks, collected in spherical umbrellas. Range and habitats. The homeland of the plant is Southwest Asia. Widely cultivated in many regions of the world. Chemical composition. Bulbs contain 8-14% sugars (fructose, sucrose, maltose, inulin polysaccharide), proteins (1,5-2%), vitamins (ascorbic acid), flavonoid, quercetin, enzymes, saponins, mineral salts of potassium, phosphorus, iron and etc., phytoncides. Green onion leaves contain sugars, proteins, ascorbic acid. The bulbs and leaves contain an essential oil that gives them a specific smell and pungent taste, sulfur-containing compounds, iodine, organic acids (malic and citric), mucus, pectin, glycosides. Onion stimulates the secretion of digestive juices, has a diuretic and some sedative effect. Onion phytoncides determine the bactericidal and anthelmintic properties of the plant. Pain in the eyes and tearing when cutting onions occur due to the presence of 1-propenyl-l-cysteine sulfoxide (PRENCSO, a cysteine derivative) and the enzymes alliinase (alliin-lyase) and LFS (lachrymatory-factor syntase, lacrimation factor synthase) in the cells of the bulb. When the integrity of cells and their vacuoles is violated, PRENCSO is converted under the action of alliinase into 1-propenesulfonic acid, which, in turn, with the help of LFS, is converted into a volatile lacrimation factor - 1-sulfinylpropane. Getting on the mucous membrane of the eyes, it excites nociceptors, which causes lacrimation. Application in medicine. Onion alcohol extract has a stimulating effect on cardiac activity, smooth muscles and the secretory function of the glands of the digestive tract. The bactericidal properties of the drug and activity against Trichomonas were also found. There are reports of onion's anti-sclerotic properties. Onions are a good vitamin remedy, especially recommended in the winter-spring period, but used all year round. A significant amount of mineral salts contributes to the normalization of water-salt metabolism in the body, and a peculiar smell and pungent taste stimulate appetite. Other uses. Popular food plant. Widely used as a cosmetic product in many countries. Onion juice is recommended to lubricate the scalp with seborrhea, nested baldness, to strengthen the hair roots. At the same time, the hair becomes silky, soft and shiny, and the skin does not peel off, dandruff does not form. Freckles turn pale from onion juice; onion intake, as well as onion masks (from a mixture of onion slurry with honey) prevent the appearance of wrinkles, the skin of the face becomes fresher. Valuable honey plant, gives the bees a lot of nectar even in very hot weather. Honey is light yellow, almost opaque, loses its characteristic taste of onion when ripe. Honey productivity 100 kg/ha. The alkaloids contained can cause poisoning in bees. Authors: Turova A.D., Sapozhnikova E.N.
Onion, Allium cepa. Methods of application, origin of the plant, range, botanical description, cultivation
Green onion leaves and bulbs of sweet varieties are eaten mainly fresh, bulbs of spicy varieties - as a seasoning for various dishes. The export value of onions is great for a number of subtropical countries, primarily Egypt. The main onion-producing countries (China - 3,8 million tons, India - 2,50 million tons) consume all grown products within their own country. The total area occupied by onion crops is 1,9 million ha with an average yield of 14,0 t/ha. The first place in the world in the export of onions is occupied by Egypt (500 thousand tons), which has very favorable conditions for year-round cultivation of onions. The most widespread of all cultivated species is onion (Allium cepa L). Other species are cultivated on a smaller scale. Bulb onions have been grown everywhere since ancient times. A bulb is a dormant form of a modified plant. A strongly shortened stem is called a bottom. On it, depending on the type of onion, one or more rudiments (growth points) develop, which are surrounded by fleshy scales. Scales are thickened bases of leaves. New bulbs or a flower arrow are formed from the primordia. Outside, the bulb is covered with dry scales, which serve to protect it from drying out. The leaves (feather) of onions are tubular, covered with a wax coating, they thicken at the base, forming fleshy bulb scales. The inflorescence is a spherical simple umbrella. The fruit is a 3-celled, 3-sided box. Seeds of irregular 3-sided shape, wrinkled, with a hard shell, black (nigella). 1 g contains 260-400 seeds. Onion is a perennial plant. From sowing to the formation of seeds takes 2 years. Obtaining seeds in the tropics is difficult due to the high temperature and short daily light period. For food purposes, it is cultivated as an annual plant, harvested annually. Depending on the content of solids and essential oils, sweet, peninsular, spicy and bitter varieties are distinguished. Sharp and bitter onions contain sugar 9-12%, peninsular - 8-9, sweet - 4-8%. The latter taste sweeter because they contain less essential oils that cause the bitter taste of onions. The ability of an onion to form one or more bulbs from one bulb is called nesting. Varieties with 1 bulb on the bottom are 1-cell, 2 - 2-cell. Sweet and semi-sharp onions - 1-cell, sharp - medium and multi-cell, bitter - multi-cell. Onion is a cold-resistant plant. The optimum seed germination temperature is 20°C. Root growth is observed at 2-4 °C. At 6-10° it goes faster, temperatures above 20°C slow down root growth. The onion root system is located in the upper soil layer and has a small suction surface, which determines the onion's increased requirements for moisture during the growth of the assimilation apparatus and the bulb. In the second half of the growing season, the best ripening of the bulb occurs with a lack of moisture. Special mention should be made of the relation of the onion to the light regime. According to the photoperiodic reaction, it belongs to the plants of a long day. Bulb formation is facilitated by conditions with a long light period during the day, which is typical for temperate and high latitudes. Under conditions of a short day (12-13 hours), the bulb does not form in most high-latitude varieties. Therefore, in the tropics, under short day conditions, it is possible to grow only special varieties that have a small critical day length and are capable of forming bulbs. These are mainly local varieties of folk selection or specially bred varieties and hybrids of the Bermuda - Granex - Grano group. It is interesting to note that the Netherlands, Denmark, Japan, and Czechoslovakia have made great strides in the development of new highly productive varieties for low latitudes in recent years. Many of these forms show good results not only in the tropics, but also in winter crop conditions in temperate countries in Western Europe.
Most tropical onions are sweet. Their major drawback is poor keeping quality during storage. This is due to the rapid completion of the post-harvest dormant period, after which the bulbs begin to germinate, get sick, etc. Therefore, an increase in keeping quality is one of the most important features in breeding - it is no coincidence that many new varieties have the word "keep keeping" in their names one way or another: Keep Well, Hi-Keeper, Pukekohe Long Keeper, etc. If in temperate latitudes the timing of onion cultivation is determined by temperature conditions, then in the tropics the determining factor is the distribution of precipitation throughout the year. For example, in North India, the main season for growing onions is "rabi" (October - March), when the least rainfall occurs. The harvest, grown in the monsoon season - "kharif" (July - October), is much smaller, and it is stored worse. In the south of India, where the monsoon climate is even more pronounced, the main season for growing onions is "navarai" (coincides with "rabi" in the North). The modern classification of the type of onion refers the following main varieties and local forms to 3 subspecies: southern, western and eastern, which in turn are divided into ecological groups and cultivar types. In the tropics, shallots (Allium ascolonicum L) are widespread, which, unlike onions, reproduces vegetatively. The peculiarity of this type of onion is its many nests, as well as a higher keeping quality during storage. Onions are very picky about soil fertility. It grows best on highly fertile sandy loams, light and medium loams, as well as on floodplain soils. Optimal predecessors are crops for which large doses of organic fertilizers are applied: cucumbers, zucchini, tomatoes, early potatoes, melons. For onions, fertilizers are used, in which nutrients are in a form more accessible to plants. If 40-50 t/ha of manure was applied under the predecessor, then 30-45 kg of nitrogen and 60-90 kg of phosphorus and potassium per 1 ha are given. The tillage after the predecessors begins with peeling, then plowing is carried out to the full depth of the arable layer. On the flood plains, they plow after the flood, harrow, level the soil and cultivate to a depth of 12-15 cm with the incorporation of organic and mineral fertilizers. Light soils are rolled before sowing. Onions are sown in a ribbon (4-7-line, with a distance between lines in a ribbon of 18-20 cm, between ribbons - 50-60 cm) or in a wide-row way with row spacing of 45-50 cm. Sowing is often carried out with seeders or manually on pre-cut ridges. The seeding rate for the 1st 2-row crops is 8-10 kg, for 4-7-row crops - 15-20 kg per 1 ha. Onion care consists of weeding, loosening row spacings, thinning, top dressing, watering and pest and disease control. Watering onions is carried out 8-10 times during the growing season. Watering is stopped a month before harvesting. For better ripening of the bulbs, they are disentangled during the weeding process. Onion harvesting is started after mass lodging of the feather. The bulbs are dried on the ridges for 5-6 days, sorted. Authors: Baranov V.D., Ustimenko G.V.
Onion and others. Featured article
Onions, to which we are accustomed, are called onions. It has a large bulb (a modified shoot) and long tubular leaves. However, there are many types of edible onions. A multi-tiered onion came to us from North America, so named because in its inflorescences arranged in two or three tiers, air bulbs form instead of flowers. There is more heat-loving than onion, shallots, early ripening and branched; sprawling leek; early ripe onion; frost-resistant chives, which are cultivated as far as the Far North. The bulbs of chives are small, but the greens can be harvested several times a season. People also eat wild-growing types of onions: Altai, fragrant, slime. In terms of quality, they are practically not inferior to cultivated varieties. Different species differ in the shape and size of leaves and bulbs, but all have a more or less spicy taste and serve as a "handy" source of vitamins. The green part, as a rule, is eaten fresh, less often dried, and the bulbs are stored for storage. Red, yellow, white. The most common onion in Russia is still onion. Depending on the color of the bulbs, white, yellow and red onions are distinguished. Yellow varieties, and most of them, are colored with quercetin, red and blue-violet - with anthocyanin, and white ones are devoid of pigment. White onions are not as pungent as yellow ones and are the most perishable, while red onions are so sweet that they can be eaten raw. Up to 80% of onions eaten are yellow varieties. What substances contain onions. The bulb contains 4,5-14% sugars (fructose, sucrose and maltose), vitamins C, B and PP, carotene (provitamin A), flavanoids, enzymes, saponins, mineral salts of potassium, phosphorus and iron, iodine, malic and citric acids , glycosides and 1,52% protein - a source of essential amino acids: valine, leucine, lysine, methionine, threonine and tryptophan, there are almost no sugars in green leaves. Sweet and bitter. There are as many sugars in an onion as in a watermelon, but their sweetness is incomparable. The taste of onions is determined not by the amount of sugar, but by essential oils rich in sulfur-containing compounds (mono-, di-, tri- and tetrasulfides). Different varieties of onions are distinguished by their sharpness and, accordingly, the content of essential oils: in peninsular varieties, they are six to seven times less, and there are sweet varieties in which there is almost no essential oil. It so happened historically that spicy varieties are grown mainly in the east of Europe, and peninsular and sweet varieties are grown in the south. Therefore, in the south they eat much more onions than in the north, and in fresh form. And spicy varieties are best boiled or sautéed, that is, slowly warmed up in oil, then put in soups, sauces and pie fillings. When sauteed, the sugar contained in the onion caramelizes and the pieces acquire a golden color. Where did the name come from. The English name for the onion comes from the Roman unio, or unionem (from unus, "one"): the onion head is a single whole, in contrast to the many-toothed head of garlic. And the Russian "bow" comes from the German "louh" - a curl. Perhaps the bow was so named for the steep sides of the onion. Or maybe the name arose long ago, when the onion was still wild and its leaves were bent to the ground. By the way, the word "evil" came from the same root, that is, going to the goal in crooked ways. What is useful onion. Mankind has been using onions for at least four thousand years. Bulbs, apparently sweet, were part of the daily diet of the inhabitants of Ancient Egypt, Greece, and Rome. And all this time, people knew that onions have many valuable qualities. Rich in vitamins and phytoncides, it improves health and inhibits the development of harmful microorganisms. It was used to disinfect wounds and bad water, tied around the neck of cattle during a case, and during epidemics they hung bundles of onions in houses. Even now, with an abundance of medicines, traditional medicine for coughs, colds and sore throats recommends onion syrup - a mixture of onion juice with honey. Purple and red varieties of onions are especially rich in phytoncides. Onion is a pain reliever. Half of the onion is advised to rub the place of the bee sting. If you act quickly, it won't even swell. And the onion compress relieves pain from inflammation of the ears. Quercetin and vitamin P strengthen blood vessels and make them more elastic, onion juice prevents the development of atherosclerosis of blood vessels. Onion bitterness stimulates the digestive glands and therefore promotes weight loss. Onion juice is a diuretic. Do not forget him and cosmetologists. Onion juice lightens age spots on the skin, and onion gruel is rubbed into the hair to strengthen the roots and fight dandruff. It is difficult to isolate the substances responsible for certain beneficial qualities of onions. Healing properties have essential oils, which contain about 480 compounds. These oils even relieve convulsions and kill pathogenic amoebae. (Amebas cause many unpleasant diseases, including dysentery.) Be careful: onions and onion juice are contraindicated in gastric and duodenal ulcers, acute diseases of the intestines, liver, gallbladder and kidneys. In addition, onion juice can cause a microburn of the mucous membrane.
About tears and smell. Anyone who has ever cut an onion has two problems: tearing and a strong smell. Tears exude propionaldehyde and some volatile sulfur compounds. When these substances come into contact with the wet sclera, sulfuric acid is formed, which irritates the eye. In general, onions are extremely rich in various sulfides, disulfides and trisulfides, to which they owe their sharp and pungent odor. In order not to cry when cutting an onion, experts advise pre-cooling it in the refrigerator, periodically dipping it and a knife in cold water, and wearing a diving mask. If these remedies do not help, it's okay - you will eventually cut the onion and the tears will dry up. Another thing is the smell. It persists for a long time and worries many, making life difficult for onion lovers. Onion-eating experts say that it is easy to get rid of the smell of onions from the mouth: it must either be washed off or killed. The smell remains on the tongue and palate, so it is useful to brush them vigorously with a toothbrush and paste. And they beat off the onion flavor by chewing parsley, lemon zest, walnuts or almonds. By the way, the "nut" method was practiced by the ancient Romans, who had great respect for onions. You can take preventive measures: cut the green onion into smaller pieces, pour boiling water over the onion. Brief scalding will soften the smell, and all the beneficial substances will remain in the onion. To fight off the smell, hands, knife and cutting board are rinsed with cold water or rubbed with lemon juice and salt. There are tips for those who make an onion hair mask: wash it off with warm water, spray your hair with apple cider vinegar diluted twice and wash your hair with shampoo after three minutes. Some users advise adding rosemary essential oil, lemon juice, or mashed banana to the hair mask. Leek. Those who read The Adventures of Cipollino probably remember Luca Poreya, who had such a long mustache that his wife hung clothes on them to dry. The leaves of the leek are really long, from 40 to 60 cm, but on the shelves it gets "shaved". We buy its false stems - the bases of the leaves, tightly covering each other. Vitamins are accumulated not in small leeks, but in its stems, and they are stored in boxes with sand, and also pickled, dried, frozen and salted. Leek activates metabolism, increases appetite, improves liver function and normalizes digestion. It is recommended for overweight people, but, alas, in Russia this vegetable is only gaining popularity. Leek is winter and summer. The winter onion has a coarser stem, so it is usually boiled or stewed, and the summer leek can also be eaten raw in a salad, since it does not have a sharp onion smell and taste. And if you cut the stem lengthwise, you get small leaves in which you can wrap minced meat. Author: Ruchkina N.
Onion grief. Featured article
Onions are ubiquitous and have been known since time immemorial. The bulbs of this wonderful plant and its close relative - garlic, scientists have found even in ancient Egyptian pyramids dating back to the fourth millennium BC! And from the inscriptions we learned that onions were eaten in Egypt - but not all of them. Ordinary people did not get it. The bow was dedicated to the goddess of fertility and motherhood, Isis. It was a delicacy, it was eaten by priests, pharaohs and their entourage. Then the bow became a teaching aid. The fact is that ancient astronomers imagined the structure of the Universe as follows: the Earth, located in the center of the universe, is surrounded by several celestial spheres following one after another. A multi-layered, rounded bulb was the best way to demonstrate this scientific fact. The teacher cut it across and, separating layer by layer, explained: - This is the first sky. Here is the second. Here is the third... Imagine how the teacher sobbed when he reached the seventh heaven! But not because the students were dull. They also cried during the lessons. And not because the science was too complicated. Just the special essential oil contained in the onion causes uncontrollable tears. They do not express any feelings, pour themselves and pour for no reason and sense. In short, onion grief. Due to the fact that the onion makes you cry, it was forbidden to eat it on holidays, when you have to have fun and tears are completely inappropriate. But there were circumstances in which onions and garlic, on the contrary, were necessarily included in the diet. For example, preparing for battle, the Roman legionnaires ate them without fail. It was believed that strength, dexterity and courage multiply from this. There was no such belief in Rus', and therefore they say about weak people that they ate little porridge. And in ancient Rome, probably, they said: "They ate little onions." The bow retained its military significance in the Middle Ages. The knights hung the bow on a chain and wore it on their chests under chain mail and armor - they believed that such an amulet protected from arrows and sword strikes. Our knights acted differently. Old Russian books advised, before going to the battlefield, to put three heads of garlic or a small onion in the left boot. The bow in Rus' was treated with great respect - it is not without reason that the dome of the church is still called the onion to this day! And also onions and garlic scared away snakes, warded off lightning, removed the evil eye and drove away vampires. Also, onions were used as a medicine. They were treated for the consequences of snake bites, from abscesses and boils, from plague and smallpox, they healed wounds and even strengthened their hair with onion broth. If those qualities of onions that were mentioned earlier (both educational, and protecting, and driving away) raise serious doubts, then its healing properties are the true truth. Scientists have accurately established that from the essential oils secreted by onions, not only tears flow, but also putrefactive and pathogenic bacteria die. Onions are still recommended for coughs, sore throats, stomach diseases and many other troubles. In a word, we will now put a wonderful plant in our imaginary salad, finely chopped. And if imaginary tears flow at the same time, then this grief is not a problem. Author: Gol N.
Skyscrapers for onions. Featured article
Perhaps nowhere in old Russia were people so fond of onions as in the village of Kichanzino near Arzamas. They took care of them out of need. There was too little land. If you sow bread, you will not live. Onions gave more income. The peasants took care of him like no other vegetable. But the product grew in lumps, one onion weighing a pound each. The most important thing, however, was to preserve the cultivated wealth during the winter. They dried on the floors. And in order to dry well, they heated it with birch firewood. And yet, with such an abundance of bulbs in the huts, there was always a stuffy bathhouse. The walls, cut down from spruce logs, withstood not a hundred, but two decades. The corners were rotten, and the Kichanzinians patched them up by hammering in bricks. So then the huts with brick patches stood. It was amazing how the owners themselves maintained their health. Apparently, they were rescued by volatile onion secretions - phytoncides. The glory of the Arzamas bow thundered far beyond the county. "Lukovniki" traveled with the goods to the neighboring provinces - Penza and Tambov. In those parts, onions were considered the first delicacy. It was served for dessert at all holidays and receptions, and especially at weddings. The newlyweds and guests crunched "turnip" after tea, deliberately lowering their eyes coyly and blushing with pleasure. However, followers of Arzamas soon appeared in the Penza province. The village of Bessonovka, twelve versts from Penza, became the onion capital. Bessonovites took into account the sad experience of darn brick huts and applied a different architecture. They began to build special huts for onions in three floors. Up to nine meters high! Real skyscrapers. The middle, second floor was occupied by ourselves. On the first one they kept the "turnip". The third was taken under a small first-year onion. They called him sevok. The cunning Bessonians located their onion expanses on the meadow side of the Sura River. Next to them rose the hills, and from them every year the showers carried greasy black earth. And there was no need to fertilize. This went on for over a century. The village of Bessonovka produced a million pounds of onions every year! Of course, growing such a lot was not easy. The peasants used every free hour of the day, and even grabbed the night. History has preserved a curious fact. Previously, the main postal route from Moscow to Siberia passed through Bessonovka. Visitors, whenever they arrived in the village - at night or in the afternoon, at dawn or at sunset - found the peasants on their onion beds. “When do they sleep?” the businessmen were surprised. “Some sleepless ones!” Gradually, the name Bessonovka stuck to the village, so firmly that no one remembers the old name of the village. And in the village of Myachkovo near Kolomna, gardeners bred a giant variety of onions. "Turnip" - the size of a saucer. 13 centimeters across. How they managed to do this, he was not even able to find out such a garden business as Professor M. Rytov. He suspected that they crossed an ordinary yellow Russian onion with a foreign Madeiran flat one, which has precisely such dimensions and does not have a caustic sharpness. Myachkovsky's bow turned out to be so good that they were supplied not only to Moscow, but also to Paris. For a hundred years, Parisians ate onions near Moscow. However, other Russian bows were also exported - to England, Germany and the Scandinavian countries. The British bought for food and for distillation. Green feathers were obtained in greenhouses. Their bow they did poorly. Only in the most recent years have they finally mastered the onion industry. The bow also failed in South Sakhalin. And although there are many wild relatives on the island, the cultivated onion refused to produce. The climate prevented success. Onions need summer to start with warm and humid weather and end dry. On Sakhalin, the opposite is true. When the plant needs to gain strength in spring, cold winds blow and there is great dry land. By autumn, the island will warm up, but, as luck would have it, it starts to rain and fog creeps. Where are the bulbs to ripen here! Instead, sheaves of juicy greenery-feathers. And nothing else. If, nevertheless, the bulb is tied up, then the greenery on it will not wither by autumn. The neck of the bulb will not dry out. Stays thick and juicy. Agronomists with annoyance call such specimens "fat necks". And they are afraid to send them to the warehouse. Germs easily seep through the thick neck, and the onion quickly rots. Russian settlers still managed to fix onions in Sakhalin. They were helped by a variety ... Bessonovsky! Where he just does not help out: in Ufa, and in Omsk, and even in England, and now here, in the Far East. But the conditions are different everywhere.
Observing the truth, it must be said that Sakhalin is large and not everywhere the Bessonovsky bow succeeds. To solve the problem, Professor T. Zimina studied many wild varieties of onions. Finally, at the mud volcano, Mongutan found what she was looking for. Mongutan onions for eating are quite good. True, the bulbs are smaller, but they ripen by the end of June. It's pretty good for culture. Of course, not only on Sakhalin is it difficult to make a bow. It is difficult to grow a "turnip" in the tropics. And the need for it there is not less, if not more. In Ghana, for example, they are sure that onions are the best snake repellent. Therefore, it is bred near dwellings, and often surrounds huts with a solid onion palisade. Well, if you were bitten by a snake, then the same bow is used as an antidote. True, not always in the home garden there are mature bulbs. Instead, they take greens and roll it into a tight ball. Such an item is captured just in case on the road. In the tropics, onions require more attention than in the temperate zone. In drought, you have to water several times a day. And for this reason, plantations are located closer to streams. But when it rains and the flood begins, the garden can be washed away. It is urgently necessary to build earthen dams. In general, the farmer does not have to sit idly by. And so - the whole year. And since the Ghanaians are by nature very sociable people, they definitely need to choose the time and go to visit relatives. But how to do this if you can not leave the garden for a day? You have to choose: either relatives or onions! There is no third way. Another problem is the onion smell. When to eat onions? In the morning you can’t, otherwise you won’t show yourself in public. During the day too, of course. Is it in the evening? But for some people, the onion scent lasts up to 72 hours. Three days! It turns out that they can only eat on Friday, if there are two days off ahead. So far, the problem of onion odors has not been solved. They began to study it even before the war. But it was not possible to find out the exact reason. But, in general, despite the smell, humanity cannot refuse onions. Culinary trendsetters - Parisian chefs once invented onion soup. Connoisseurs say: he has not seen Paris, who has not visited the Parisian market (remember E. Zola's "The Belly of Paris"?) And did not eat onion soup there. Now the famous market has been moved from the city center almost to the outskirts of Paris. But the residents of the capital believe that a real memory of this romantic place will remain in the form of onion soup prepared in the Gallic style, which will live for centuries! The scent doesn't seem to bother them much. As for the smell of fresh onions, even in the old days they tried to refresh the rooms of the seriously ill. To do this, the onion was cut in half and placed in different places in the room. After a while, they were replaced with freshly cut ones. And in 1909 the magazine The Farmer ardently recommended the same halves for protecting cherry orchards from birds, and especially from sparrows. The birds, according to the magazine, have such a strong aversion to the smell of onions that they immediately leave the cherry orchard, as soon as the owner places half of the bulbs between the branches and branches of protected trees. It must be admitted that, despite all the successes and discoveries, there is still no complete list of substances "responsible" for the onion smell. We know only one thing: that it is based on sulfur compounds. Author: Smirnov A.
Onion. Interesting plant facts
Cooking any soup, appetizers and most meat dishes is not complete without onions. Onion! Well, what can be said about the most ordinary bulb, the reader will think. Meanwhile, onions are a very peculiar plant. Pick up an onion, pay attention to the golden, transparent, but very dense films covering it. Philosophers of antiquity, cutting the onion across, explained to their students the structure of the universe on it. They then argued that the universe consists of several spheres of shells surrounding the earth. The bulb was the first visual aid in the study of astronomy. We will cut the onion not across, but along. The bulb consists of thick, juicy white scales - leaves covered with a dense film that does not allow water to pass through. Scales-leaves depart from the pyramidal stalk, from below which dried roots are visible. Between the scales you can see the kidneys - the embryos of new bulbs. Juicy scales contain up to 6 percent sugar. Fried onions, when the burning substances evaporate, become sweet and ruddy. When fried, sugar gives the onion its rosiness. Why does the bulb have such a structure? Why does it contain sugar? This can be understood only by learning how and under what conditions a bulbous plant develops. Many plants have bulbs: tulips, daffodils, lilies, indoor amaryllis, goose onions, blooming in spring with yellow stars, garlic and others. Many of these plants are inhabitants of deserts and steppes. A root and a stalk grow from an onion seed. At the same time, the top of the stalk is held for a long time by the seed coat in the soil. The growing stem forms a loop on the surface of the earth, resembling the shape of a stretched bow. Maybe that's why they called onions onions. As the tubular leaves, often referred to as green onion 'feathers', grow, an onion forms at the bottom of the stem. By the end of summer, the leaves dry up. Having selected young bulbs, they keep them during the winter, and plant them next spring to get larger bulbs. Stems called "arrows" grow from large bulbs, at the top of which a spherical umbrella of small flowers is formed. Having examined them carefully, it can be established that onion flowers look like miniature lily flowers. Indeed, onions belong to the lily family. Bulbous desert plants bloom during the rainy season. When drought sets in, a small, round bulb remains in the soil. A dense shell covering the succulent scales filled with nutrients and flower buds keeps the bulb until the next rainy season. The nutrients stored in the bulb are used to grow flowers and leaves. Our northern bulbous plants survive the dry season in winter. Frost is as dry as heat. Onions in the north also do not freeze because they are covered with a layer of grass, leaves and snow. A thin dense scale that protects the bulb from drying out throughout the year, even when stored behind a warm oven, has long been surprising. In the Middle Ages, a wonderful property was attributed to the bulb: to protect warriors from arrows and blows from halberds and swords. The knights, chained in steel armor, wore a talisman on their chests - an ordinary onion. Therefore, one type of onion was named so: "victorious onion" (Allium victorialis). In Greek, the name of the bow - "cromion" - comes from the word for armor. Different types of wild onions grow both in the fields and in the forests. But the cultivated bow comes from western Asia. There are so many wild onions in the Tien Shan mountains that the Chinese called these mountains "Dzung-Lin", that is, Onion Mountains. in Central Asia in the Ferghana Range there is an onion mountain - Sugan-tash. The cultivation of onions began in ancient times in China, and then in India and Egypt. In Chinese, the bow is denoted by a single letter - the hieroglyph "dzung", which is considered evidence of the antiquity of its origin. Remains of onions were found in Egyptian tombs, and numerous images of onions were found on sarcophagi and on the walls of ancient buildings, which indicates its wide distribution 5000-6000 years ago. In the armies of ancient Greece and Rome, a large amount of onion was added to the soldiers' food, believing that the onion excites strength, energy and courage. At all times, healing properties were attributed to onions among all peoples. Eastern peoples had a saying: "Luke, in your arms every disease passes." The ancient Slavs used onions as a medicine for many diseases, which is reflected in the saying: "Onions from seven ailments." In the Middle Ages, doctors claimed that even the smell of onions protected against disease. This opinion was confirmed by the latest discoveries of biologists. Stalin Prize laureate Professor B.P. Tokin and his colleagues found that putrefactive and pathogenic bacteria, protozoa animals: amoebas and ciliates and even frogs and rats die from volatile substances emitted by onions, garlic, horseradish and other plants. Plants secrete protective substances - phytoncides, that is, "vegetable destroyers" of microbes and animals. Everyone can check the action of phytoncides. Place grated horseradish, a piece of meat or several fruits under a glass jar. Under another jar, put the same piece of meat or the same fruits, but without horseradish. This will be the control of experience. Watch under which jar the meat or fruit is more likely to rot. You can plant one live frog under both banks. Under one of these jars, place a grated onion on a saucer. More phytoncides contain the lower part (bottom) of a slightly sprouted bulb. The frog under the jar of onion gruel will die. Infusoria on a microscope slide in a drop of water placed next to a gruel of onion or garlic die in a few minutes. You can verify this by examining ciliates through a microscope. Chewing an onion for 3 minutes is enough to kill all the bacteria in your mouth. Many plants emit phytoncides: mint, wormwood, mustard, various trees. The composition of phytoncides includes various substances: essential oils, acids, alcohols. You can learn a lot about a simple bulb, as you can see. Author: Verzilin N.
Onion. Application in cooking
Onion is one of the most popular salad, vegetable and spicy-flavoring plants. It differs not only in excellent taste, but also has many other useful properties. Ancient Roman writers called garlic the word "allium", and then the name was transferred to onions. Perhaps the Romans borrowed this word from the Celtic "all" - burning. The bow has been known since ancient times. It was used not only for food, it was a cult plant of many religions. Bulbs of garlic and onions are found in the tombs of the pharaohs. In Egypt, the onion was considered a sacred plant, and the common people were allowed to eat it only on holidays. In ancient Greece, onions were eaten daily. It was also used there as a visual aid in astronomy lessons. On a transverse section, the bulbs explained the structure of the universe, which was presented to the ancients in the form of a ball, in the center of which was the Earth, surrounded, like an onion seedling, by numerous shells - spheres. Warriors of the Middle Ages, to protect themselves from arrows and spears, sword and saber blows, dressed in iron armor, covered themselves with shields. But this seemed to them not enough. They called for help powerful otherworldly forces, the carriers of which were various amulets. The most common amulet was the appropriately spoken or consecrated head of such a bow. It is no coincidence that one of the types of wild onions is still called the "victorious onion". The legionnaires of Ancient Rome and the soldiers of Byzantium added two heads of onion and one head of garlic to the daily ration, as their use prevented diseases and increased the strength and courage of the soldiers. In the Middle Ages in Spain, it was forbidden to eat onions during church holidays, as they cause tears when it is necessary to rejoice. As you can see, for a long time onions have enjoyed well-deserved fame not only as an edible plant. The ancient Greek physician and writer Dioscorides recommended onions as a cleansing agent. The great Hippocrates prescribed onions for patients with rheumatism, gout, and those suffering from obesity. A well-known connoisseur of medicinal plants, V. Nikolsky, wrote that in Russia, ordinary people use onions with bread, kvass and sauerkraut, salt. It gives health, gives freshness to the face and preserves the teeth. Raw onions are still eaten for colds, scurvy; gruel from onions is applied to purulent ulcers, rubbed with frostbitten places; baked onions are applied to boils, abscesses. Onion fried in sunflower oil helps with hoarseness. Fresh onion stimulates the appetite, improves digestion, and is good for catarrhs of the upper respiratory tract. But above all, onions are a tasty food plant. It is impossible to imagine a salad or vinaigrette, fried meat or fish without onions. Almost everywhere they eat green onions (feathers), which contain a lot of vitamins C, B1, B2, provitamin A. Goose yellow onion, like other types of onions, belongs to the lily family and is a small plant up to 10-15 cm tall with several linear leaves. On the arrow is an inflorescence of several yellow flowers, similar to golden stars. The scientific name "goose onion" was given in honor of the Dutch scientist Thomas Gage, who traveled to America in 1648 and first described this species. Small onions of goose onions are edible, used for salads, as a condiment. The angular onion is distinguished by a strong "onion" aroma, grows among the herbs of wet meadows, forest glades, wet bottoms of beams throughout Ukraine, except for the southern regions. Stems 40-60 cm high are crowned with dense umbellate semi-oval heads-inflorescences of pink and red-pink small flowers. The bulbs are small, but the population of Ukraine still willingly uses them for salads, as a seasoning for many dishes. No less famous are the trihedral narrow long leaves of this type of onion. During haymaking, people working in the meadows use the feather of the angular onion more often than the feather of the cultivated onion. Moreover, it is always fresh and fragrant at hand. The essential oil contained in all types of wild onions gives the plants a peculiar smell, which irritates the mucous membranes of the eyes and upper respiratory tract, causes salivation, and stimulates appetite. The bulbs contain sugars, fiber, calcium and phosphorus salts, organic acids, enzymes, nitrogenous compounds, flavonoids, saponins, glycosides. The complex of vitamins and organic substances in the bulbs characterizes each individual type of wild onion. In the Russian pre-revolutionary village, an ointment for removing and preventing wrinkles on the face and neck was very popular. 30 g of onion juice and the same amount of honey, white wax and white lily juice were mixed in earthenware, heated over low heat, stirring with a wooden spoon. The cooled mixture was applied in a thin layer for 15-25 minutes on the face, then washed off with warm water without soap. After the mask, the skin of the face was lightly smeared with cream or fresh sour cream. Onions are an ancient dandruff killer. Onion juice is mixed in half with pure kerosene, two parts of vodka are added. This drug is rubbed on the skin two or three times a week. Once or twice a week, fresh onion juice is rubbed into the skin and the head is tied with a terry towel for 1-2 hours. The head is then washed with a mild shampoo. Hair becomes soft and silky, shiny. When rinsing the hair after washing with a decoction of onion peel, they acquire a pleasant golden hue. Freckles turn pale from onion juice. A mixture of onion juice with honey cures fungal skin diseases. Half a fresh onion relieves headaches when applied to the temples. Bright golden hair color is obtained by dyeing hair with a mixture of chamomile grass, rhubarb and onion scales. Light colors are obtained if you take 0,5 g of chamomile for 100 liters of boiling water, darker - with 200 g of chamomile flowers, onion scales in both cases - 200 g. Moisten with a solution for 20-30 minutes. Onion scales are prepared from 200 g per 1 liter of water. Wet the hair daily until the desired color is obtained. In the magazine "Selskaya Beseda" (1860-1900), among the numerous tips on home economics, there is this: "Bread baking requires great skill. The best bread is obtained when the dough is kneaded in a linden or pear kneader. After the next baking, the kneading pot is washed with warm water and wiped soft cloth. When the bottom and sides are completely dry, they are rubbed with a cut onion, dipping it in salt from time to time so that the inside is covered with this salty onion juice. After standing in this form until the next leaven, the tree acquires a pleasant smell, transferring it to bread. The husks of several bulbs are boiled for 15-20 minutes in a small amount of water. The brownish-bronze broth is filtered and used to color chicken or beef broths. The broth acquires a beautiful golden hue, stimulates the appetite. Fresh or boiled meat is rubbed with fresh onion juice, shifted with onion slices and stored for quite a long time both in winter and summer. The fact is that onions have strong phytoncidal qualities; onion secretions kill putrefactive bacteria and mold fungi. So that the discharge does not irritate the eyes when working with onions, soak the knife in water. According to recent studies, the secretions of fresh onions contain many sulfurous substances, which, when they get into the eyes, combine with the secretions of the mucous membranes and form sulfuric acid, which irritates the eyes, causing tearing, itching and pain. For better preservation of eggs, they are smeared with onion juice. Take half an onion and rub the surface of the eggs. The drying juice forms a film impervious to bacteria and viruses and thus protects the eggs not only from drying out, but also from infection. Author: Reva M.L.
Onion, Allium cepa. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Onion, Allium cepa. Tips for growing, harvesting and storing
Onion (Allium cepa) is one of the most popular types of onions. Tips for growing, harvesting and storing: Cultivation:
Workpiece:
Storage:
Onions have a pronounced aroma and taste, so they are often used in cooking, especially for adding to soups, sauces, salads and many other dishes.
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