Onions

There are many types of onions ranging from brown (pictured), white, red, green onions and eschalots. Chives are also closely related to the onion as is garlic.

Onions are extremely versatile being used in many cooked dishes to enhance flavor but also can be eaten raw. It is one of the universal foods with its characteristic odour which is from active sulfur bonds. Onion has natural antiseptic effects from its oils.

Onions are not high in any one nutrient but have quite a wide variety of vitamins and minerals including calcium, iron, folic acid, vitamins C, E and A. They also have some selenium and zinc depending on how much was in the soil they are grown in. They have some good phytonutrients such as allicin, quercetin and rutin.

Onions can help lower blood pressure and cholesterol, reduce phlegm and inflammation of the nose and throat, inhibit allergic reactions and a great cure for the common cold. Juice compresses or raw onion packs can be used externally for insect bites to draw out the swelling and pain. Interestingly you can make a tea from onions and this can have a calming, general sedative effect on the brain.

Winter is a great time to include onion into your meals as it’s the time of soups, casseroles, stews, slow cooks etc that all can be well flavoured with onion and help to keep those colds at bay.

Anyone for some French onion soup?