Onion salad

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The onion belongs the Allium group of bulbing plants, which includes leeks, garlic, eshalots, chives and spring onions. They come in numerous types, shapes, colours and tastes with many cultivated forms existing all around the world.

 

There are sweet white onions, spicy red or Italian onions, small onions for pickles, green, brown and yellow ones, round, flat or torpedo in shape. You should try them all!

The bulb forms where the lower leaf sheaths swell so as to store carbohydrates heading into the autumn and winter, to then have energy to flower the following spring. When growing onions, the leaves die down in the spring or early summer, and this is when they are 'ripe' for the harvest. In many regions, bulk loads are stored in cool dry sheds, and can be kept for many months.

No matter which cookbook you open or recipe you're following in most cuisines, onions are the quintessential ingredient used to enhance the flavour

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