Onion
Onion
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"Onions" redirects here. For the surname, see Onions (surname).
This article is about the plant term. For other uses, see Onion (disambiguation).
Onion
Onions
Scientific classification
Kingdom: Plantae
Division: Angiosperms
Class: Monocots
Order: Asparagales
Family: Alliaceae
Genus: Allium
Species: A. cepa
Binomial name
Allium cepa
L.
Allium cepa var. proliferum, Top Onion
The onion is any of a variety of plants in the genus Allium, specifically Allium cepa. Allium cepa is also known as the "garden onion" or "bulb" onion. Above ground, the onion shows only a single vertical shoot; the bulb grows underground, and is used for energy storage, leading to the possibility of confusion with a tuber, which it is not.[1] It is a close relative to garlic.
Allium cepa is known only in cultivation,[2] but related wild species occur in Central Asia. The most closely related species include Allium vavilovii (Popov & Vved.) and Allium asarense (R.M. Fritsch & Matin) from Iran.[3] However, Zohary and Hopf warn that "there are doubts whether the A. vavilovii collections tested represent genuine wild material or only feral derivatives of the crop."[4]
Contents
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[edit] Uses
Onions are found in a large number of recipes and preparations spanning almost the totality of the world's cultures. The whole plant is edible and is used as food in some form or the other. They are now available in fresh, frozen, canned, caramelized, pickled, powdered, chopped, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads and as a spicy garnish. In European cultures they are rarely eaten on their own, but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy, and pungent or mild and sweet.
Onions pickled in vinegar are eaten as a
From Wikipedia, the free encyclopedia
Jump to: navigation, search
"Onions" redirects here. For the surname, see Onions (surname).
This article is about the plant term. For other uses, see Onion (disambiguation).
Onion
Onions
Scientific classification
Kingdom: Plantae
Division: Angiosperms
Class: Monocots
Order: Asparagales
Family: Alliaceae
Genus: Allium
Species: A. cepa
Binomial name
Allium cepa
L.
Allium cepa var. proliferum, Top Onion
The onion is any of a variety of plants in the genus Allium, specifically Allium cepa. Allium cepa is also known as the "garden onion" or "bulb" onion. Above ground, the onion shows only a single vertical shoot; the bulb grows underground, and is used for energy storage, leading to the possibility of confusion with a tuber, which it is not.[1] It is a close relative to garlic.
Allium cepa is known only in cultivation,[2] but related wild species occur in Central Asia. The most closely related species include Allium vavilovii (Popov & Vved.) and Allium asarense (R.M. Fritsch & Matin) from Iran.[3] However, Zohary and Hopf warn that "there are doubts whether the A. vavilovii collections tested represent genuine wild material or only feral derivatives of the crop."[4]
Contents
[show]
•
[edit] Uses
Onions are found in a large number of recipes and preparations spanning almost the totality of the world's cultures. The whole plant is edible and is used as food in some form or the other. They are now available in fresh, frozen, canned, caramelized, pickled, powdered, chopped, and dehydrated forms. Onions can be used, usually chopped or sliced, in almost every type of food, including cooked foods and fresh salads and as a spicy garnish. In European cultures they are rarely eaten on their own, but usually act as accompaniment to the main course. Depending on the variety, an onion can be sharp, spicy, tangy, and pungent or mild and sweet.
Onions pickled in vinegar are eaten as a