Onion and all its properties. Onion useful properties and contraindications. Face mask with rejuvenating effects
Onions are one of the oldest vegetables grown by man. Onions have been known in the Mediterranean region since the 4th millennium BC, and have been a necessary ingredient in many dishes ever since. Onions heal and protect against diseases, onions make dishes tastier and more aromatic, onions contain a large supply of nutrients and vitamins and are considered a powerful aphrodisiac.
What is good about such an ordinary, inexpensive and accessible to everyone and every vegetable? Onions hide much more than a pungent smell when you cut them. The first mention of the bow can be "read" on the walls inside the pyramid of Cheops, where the bow was among the most important stocks that should have been made before going to the afterlife. Onions were an important part of the food of the pyramid builders, and they were also used for many ritual purposes. The famous ancient Greek scientist Herodotus described the inscription on the pyramid of Cheops, which read: “1600 talents of silver were paid to workers for onions, garlic and radishes for food.” Even before the Egyptians, the Sumerians, who invented writing, the wheel, arithmetic, calendar and beer, actively grew onions in their fields along with other equally valuable products (oats, lentils, wheat, chickpeas and others). The Sumerians onion was one of the key products and the main vegetable. Onions were grown in India and China in the 3rd millennium BC. And the Roman scientist Pliny describes the cultivation of onions in the territory of modern England and Germany in the 1st century AD. The bow came to America along with the first expeditions of Columbus. And, starting to grow onions on Isabella Island, the colonists quickly appreciated its properties and spread it throughout the North and South America. For us, all this is a sign that the bow should be treated with deep respect and take a closer look at its properties.
What can an onion do? Avicenna in the canon of medical sciences wrote about onions as a remedy for bad water (throw chopped onion into the water), for contaminated wounds (lubricate the wound with onion juice), for eyesores (lubricate the eyes with onion juice mixed with honey), for sore throats (drink onion juice) and to strengthen a weak stomach. Onions really protect against pathogenic bacteria and viruses. The simplest example is a cold, which quickly passes if the smell of freshly chopped onions is in the house. Onion helps not only to get rid of the disease, but also not to pick it up. Everyone is well aware of this ability of onions, but not everyone uses it because of the specific onion smell. Onions are also able to increase appetite and digestibility of food. First of all, this is due to the smell, which causes the production of gastric juice necessary for the digestion of food, and secondly, due to the substances contained in onions. Onions are a great condiment. It makes the food moderately spicy, flavors and concentrates the flavor. Remove onions from most dishes where they are used, and the food will seem insipid.
There is a version that onions were brought to Russia from the Danube in the 12th century. The basis for this, as always in such cases, is written references, and given that there are no Russian books older than the 11th century, the date suggested itself. According to another version, more plausible, but less provable, there was a bow in Rus' until the 12th century. It is known that merchant ships from Kiev reached Byzantium as early as the 9th century, and if we assume that even in that dark, from the standpoint of modern times, people did not live in complete isolation, then the first acquaintance of our ancestors with onions could have happened even earlier. Over the centuries, this useful vegetable has acquired so many proverbs and sayings about its benefits that it is time to erect a monument to the onion. The famous saying "onion from seven ailments" is relevant at any time. One of the ancient Russian centers for growing onions was Rostov the Great. Located not far from Moscow, Rostov merchants actively traded onions, which partly made the city powerful and strong at that time.
The famous onion smell, which is often overlooked, is formed with the help of essential oils, in which the main component is disulphite. The main benefit of onions is in substances called phytoncides. This group of volatile substances with antimicrobial activity was discovered in 1928 by the scientist Boris Petrovich Tokin. The so-called bactericides of plant origin, discovered by Tokin, perfectly protect against food poisoning, intestinal infections and colds viral diseases. The opening was preceded by observation of food sellers in the oriental bazaars, which in those days were not a model sanitary norms. The strong aromas of some spices, and especially onions, protected buyers of meat and other perishable goods from intestinal ailments and, moreover, developed a special defense against a whole group of such diseases. Onion phytoncides killed not only pathogenic bacteria, but also microscopic fungi and protozoa. Phytoncides of onion and garlic kill many types of bacteria in a few minutes and even seconds. Onion pairs kill not only bacteria, but also small insects, including the smallest, invisible to the naked eye, but living with a person in a constant neighborhood. Phytoncides prevent bacteria and pathogens from developing, onion volatiles inhibit their reproduction, and this is a particularly valuable property that allows you to resort to the action of a fragrant vegetable from time to time and not burden yourself with a persistent onion aroma. In addition to phytoncides, onions contain fructose, maltose, sucrose, polysaccharides (inulin, carotene), saponims, quercetin flavanoid, pantothenic acid, vitamins of groups B, C, E and P. If you list all beneficial features onions, it turns out that onions are more related to medicine than to cooking.
Onions are very versatile. In total, there are about 400 types of onions on the planet, of which only a dozen are actively eaten. Most types of edible or culinary onions are in Asia. Onions have a fairly wide range of aromas and flavors, from bitter-sharp to spicy-sweet. First of all, it is worth paying attention to several main types of onions.
Onion (Allium cepa L.)
The most common bow in our country. At onion there are a lot of varieties that are divided into three groups (according to taste): spicy, semi-sharp and sweet. The same rule applies to this bow as to other species: the further south, the sweeter. In the south of Russia, sweet onion varieties are grown, in the north - spicy. The value of an onion is determined not by the degree of sweetness (although such an opinion is common), but by its tasks. For each specific culinary task, a different type of onion is suitable. For example, for sauces, in fish dishes or for sautéing with vegetables, it is better to use spicy onions, and for fresh vegetable salads or in cold appetizers - sweet varieties.
Tiered onion (Allium proliferum Schrad).
Grown in the Caucasus, Altai, Siberia and northwest Russia. Outwardly, it looks like onion, but it has small onions on the seed shoots, which can be arranged in several tiers. Root bulbs are used as food, similar to onions. Bulbs of this species have a purple hue. Multi-tiered onions belong to the peninsular species and have almost 2 times more nutrients than onions.
Shallot (Allium ascolonicum L.)
Greece and Asia Minor can be considered the birthplace of this bow. Widely distributed in the Mediterranean, the Caucasus, Transcaucasia, southern Ukraine and Moldova. The bulbs are small, garlic-like in structure, have varying degrees of pungency and a sweet taste. Shallots have a specific aroma and delicate taste, for which they are widely used in cooking. Shallots are especially loved in France, where they are used in sauces, marinades, and soups. Unfortunately, shallots are not as popular in Russia as they are in Europe. The main reason for the low prevalence is the difficulty of cleaning small bulbs.
Leek (Allium porrum L.)
It is grown everywhere in a variety of areas, except for extreme north. This type of onion is much more delicate in taste than onions, and is often used fresh in salads. The leek bulb is undeveloped, the "leg" is used for food - a section of the white part of the stem along with the bulb. The top green leek feathers are coarse and less used. Leek should be washed well before cutting. It happens that dirt and grains of sand are clogged deep. Rinse usually under running water cold water V vertical position. Leek is great for salads, in addition to vegetable dishes from carrots, cabbage, potatoes, spinach. It goes well with meat and is often used in soups and purées. Leek is one of the best options for stewing fish.
Chives (Allium schoenoprasum L.)
This bow is also called a chisel or skoroda. The bulbs of this species are very small, they are not edible, although they are edible. The most delicious thing about chives is their fresh juicy greens. The taste of onion is soft, spicy. It is not recommended to fry onions, because. during heat treatment, it quickly softens and loses all useful properties. Chives are most often added to fresh vegetable salads, as a garnish, for a spicy spiciness of meat dishes and omelettes. Chives are very fond of cats, do not forget about this circumstance if you decide to grow onions at home on the window.
Garlic (Allium sativum L.)
Batun onion (Allium fistulosum L.)
This Asian onion is also cultivated in European countries. Batun is bred for juicy green feathers with a sharp taste. The peculiarity of the species is that feathers appear very early.
Altai onion (Allium altaicum Pall)
It is also called the Siberian wild onion. Mongolian, Kurai, stone, upland bow, sonchin - these are also his names. The homeland of this bow is the central Asian region. In Russia, it grows on the territory of the Altai Territory, in Buryatia, Tuva and Shoria. This is a wild type of onion. The taste is semi-sharp. In appearance - small oblong onions with a diameter of 2-3 cm, yellowish-green inside.
Pskem Bow (Allium pskemene Fedtsch)
Wild onions are characteristic of the Tien Shan and Tashkent Alatau mountains. Large egg-shaped bulbs (diameter up to 6 cm), white-violet in section. The aroma of the onion is strong and sharp, it is a real spicy onion. It is usually used in pickled form.
Ramson (Allium ursinum)
It is also called a bear bow, and in Georgia - genzels. The leaves of this onion resemble the leaves of a lily of the valley, in the axils of which are bulbs. The lower part of the leaf is eaten along with the bulb. Ramson is close to garlic in taste and aroma, and this should be taken into account when using it. Pickled wild garlic is especially good and as a seasoning for pickled mushrooms. By the way, wild garlic and mushrooms are ideal neighbors. Enriching each other, together they form a great snack.
Flask (Allium victorialis)
Sometimes this onion is called Siberian wild garlic. Distributed from the Urals to Far East. Grows well in wet lowlands. Outwardly, it resembles wild garlic, but the bulbs are smaller - no more than one centimeter in diameter. The taste and smell are stronger than wild garlic. Most often, this onion is fermented similarly to cabbage.
- Keep the bow in the dark and cool.
- Do not store onions and garlic in the refrigerator.
- Cut the onion with a very sharp knife dipped in cold water.
- If you don't like boiled onions in your soup, boil the whole onion and throw it away after making the soup.
- Roasted garlic and onions become sweet
Onions appeared more than four centuries ago. He came to us from Egypt. Onions are an indispensable vegetable in cooking, as well as medicine in folk medicine. Onion has a peculiar smell, and thanks to the phytoncides that it contains, it is effective against pathogenic microorganisms. It's not just that they say "Onion - from seven ailments." Onion improves the taste of dishes and promotes the absorption of food.
Bulb onions are easy to grow, but sometimes, harvesting from marketable bulbs takes several years. Onions are grown not only for personal consumption, but also for sale. This occupation is profitable, because under the right agrotechnical conditions, collection and storage, onions may not lose their presentation until the next harvest.
The best varieties of onions for personal cultivation
When choosing a variety of onions for planting, its features should be taken into account. It should be a productive variety with high keeping quality.
The best varieties of onions
Aleko . The average ripening period, the bulb has a pronounced purple. Maturity occurs three months after planting. characteristic features This onion variety is a lot of greenery and high yield. Pros: rich harvest, long-term storage, sharpness of taste.
Golden . A variety of onions of medium ripening with rounded golden flat bulbs, which is why it got its name. Bulbs of this variety different diameter, weighing 50-130 grams.
Timiryazevsky . This variety can be grown in northern latitudes. The bulbs are dense with a flattened or rounded shape and snow-white pulp, weighing 50-70 gr. The husk is yellow-gold.
The best varieties of onions for storage
Sturon . Has high-quality heads of the round correct form. Gives a rich harvest.
Stuttgarter Riesen . Early ripe variety. Ripens 70 days after planting. The head is round - flattened, weighing about 150 grams, the flesh is sharp.
Orion . The variety gives a rich harvest of round, even bulbs, weighing about 200 grams. It ripens early, can be grown in the northern regions. It is considered the most common variety among gardeners.
Growing conditions for onions
An important quality of this vegetable is its frost resistance. Its seeds can germinate at low temperatures, and the optimum temperature for good development is 15 degrees. Mature onions of some sharp cultivars tolerate frost, while for sweet cultivars, frost can be a threat.
It should be remembered that onions love nutritious soil with a neutral reaction, as well as abundant sunlight. Neighborhood with weeds has a depressing effect on onions. Requires watering during the period of active development.
It is better to plant onions in an elevated place, and the soil should be nutritious.
It is necessary to prepare the soil for onions after clearing the land from last year's plantings. Loosening the soil is carried out to a depth of 5 cm. In September, the soil is again dug up along with superphosphate. Since the onions are planted early, the site must be fertilized with humus after the snow melts and beds are formed.
Ways to propagate onions
For the propagation of onions, two methods are applicable: seed and set.
seed way
This method calculates the sowing of nigella in the soil - onion seeds. As a result, sevok will be ready next year. Sevok is either purchased or collected by yourself. For this purpose, in the spring, adult heads are planted on the seeds, which by the summer produce arrows with inflorescences.
After flowering, black seeds are formed, which must be collected, dried and stored in a bag until planting.
Before sowing onions, the seeds are sorted, selecting large and healthy specimens. For germination, seeds are soaked in a manganese solution and stored in burlap until sprouts appear. Seeds should not be allowed to dry out. Sprouted seeds are sown to a depth of 2-4 cm and mulched using humus or peat.
It is possible to perform winter sowing of nigella. Seeds are buried by 2 cm, and then mulched. In spring, the seeds germinate. The winter method allows you to get sets early.
Sevkovy method
The sevok is moved, heads with a diameter of up to 3 cm are selected.
Then the bulbs are soaked in a growth stimulator for ten hours and disinfected. blue vitriol diluted with water.
Bulbs are buried in the soil by 5 cm at temperatures above 10 degrees so that the seed arrow does not germinate. There should be 10 cm between the bulbs, and about 20 cm between the rows. The soil is mulched with peat.
Onion care
Care onions implies:
Watering. It is necessary to water the culture well from May to early July. Irrigation is done once a week. Just at this time, the onion is developing well. At the end of July, watering should be excluded so that the bulbs are not watery.
Loosening onions
It is necessary to loosen the soil to a depth of 2 cm to prevent the appearance of a crust or to remove it. In addition, loosening helps prevent onion disease and the reproduction of pests, and also reduces the growth of weeds. These procedures enrich the soil with oxygen.
Weeding onions
It is necessary to weed the beds regularly, because weeds have a detrimental effect on onion crops. Weeds need to be removed while they are still small. Otherwise, the overgrown roots of weeds can move the bulbs and harm the roots, as a result of which onions stop developing.
Onion feeding
The first time the onions are fed 2 weeks after planting, using a mullein solution or chicken manure with the addition of urea. The second time they are fed two weeks later, with potash and superphosphate fertilizers. The third time feeding is carried out when the bulbs reach their largest size. This time, complex top dressing is used.
Diseases and pests of onions
Onions can be affected by a mass of pests, as well as diseases. The most dangerous ailments are considered to be lesions by fly larvae, stem nematodes, and rotting of the bottom.
For the good development of the bulbs, the health of green feathers is necessary, which damage tobacco thrips, onion secretive trunks, and downy mildew. It is also necessary to protect the crop during storage, because onion mites and gray neck rot can ruin it.
Collection and storage of onions
Lodging of onion feathers and drying of the neck is the first signal for harvesting. It takes place in August. Onions are pulled out and left to dry, then moved to a dry and ventilated place to dry completely.
A completely dried onion should have a thin and dry neck. When the onion dries well, it is collected in boxes and sent for storage. With another method of storage, the tails are not cut off, but braids are woven from onions with a woven rope and stored in a suspended state, for example, in the attic or on beams in the shed.
Onion is one of the most ancient vegetable crops.
In China, Iran, Mediterranean countries, he was known for 4000 years before our era. Onions came to Russia from the banks of the Danube in early XII century. Onion is a perennial plant. In the first year, an onion with a diameter of 1-2.5 cm (onion sets) grows from the seed. In the next season, large bulbs are formed from it, giving the third year flower stalks-arrows, on which inflorescences with seeds are formed. By the nature of branching, all varieties are divided into small, medium and multi-celled. Varieties are distinguished not only by nesting, but also by taste - spicy, peninsular and sweet. At different varieties onions are not the same and the methods of their cultivation: some are grown from sets and selection, others - from sets and in an annual crop from seeds, and others - only in an annual crop by sowing seeds or seedlings.
There are many varieties of onions, the most common of which are:
Arzamas- mid-season; medium-sized (2-3 medium-sized bulbs weighing 60-90 g, round-cubic or round-shaped with a yellow color of dry outer scales).
Belozersky- mid-season, small nested. The bulb is flat or flat-round, purple with a dark red tint, spicy taste.
Bessonovsky- early maturing, medium nesting (3-5 small bulbs weighing 35-65 g). The bulbs are rounded flat, the outer dry scales are yellow, the inner ones are white.
Danilovsky 301- mid-season, small nested (1-2 bulbs of semi-acute taste, flat, large with dark purple color of dry and slightly purple - juicy scales).
annual khavsky- early maturing, small nested, peninsular taste. Bulbs are round or flat-round, yellow or yellow-brown.
Rostov onion- early maturing, many nested (3-6 bulbs). The bulbs are flat, yellow with a pink tinge, weighing 40-80 g. The taste is spicy.
Strigunovsky local- one of the most common varieties of onions. Early maturing, small nested, spicy taste. Bulbs are rounded, light yellow, weighing 100-120 g.
Spanish- late-ripening, small nested (salad purpose);
Lugansk- late-ripening, small nested (medium sharpness);
Kaba- late-ripening, small nested (taste is closer to sweet);
Karatal- late-ripening, small nested (semi-sharp taste).
Currently, onion is one of the most important vegetable crops. Bulbs and leaves are used as a seasoning in the canning industry, salads, vinaigrettes, mushrooms, vegetable and meat dishes, as well as a spicy-vitamin appetizer and a flavoring additive for soups, sauces, gravies, minced meats.
Most often, onions are consumed raw or fried in lard or vegetable oil until golden. Raw onions perfectly complement sausages and meat products, cottage cheese, cheeses, bread with lard.
Useful properties of onions
Bulbs contain nitrogenous substances (up to 2.5%), various sugars (10 - 11%) (glucose, fructose, sucrose, maltose), inulin polysaccharide, phytin, quercetin flavonoid and its glucosides, fats, various enzymes, calcium and phosphorus salts , phytoncides, citric and malic acids, vitamins (3.75 mg%), (60 mg%), (50 mg%), (0.20 mg%), (10.5-33 mg%), as well as essential oil with a sharp special smell, irritating the mucous membranes of the eyes and nose.
Home integral part essential oil are disulfide and other sulfides.
Onions emit special volatile substances - phytoncides that kill ciliates, fungi and pathogenic bacteria. Volatile phytoncides destroy diphtheria and tuberculosis bacillus.
Fresh onion increases appetite, promotes increased secretion of digestive juices, stimulates the production of sperm, excites sexual desire and accelerates menstruation, has a pronounced diuretic property and is used to treat dropsy.
Onion has bactericidal and antiseptic properties, fights viruses and accumulates the life-giving energy of the earth. Onions improve the absorption of food, increase the body's resistance to infectious diseases. It is used for gastrointestinal disorders, accompanied by insufficient motor and secretory activity of the stomach, with hypertension, atherosclerosis, general weakness and colds, decreased sexual activity.
In medicine, onions are used in the fight against scurvy and as an antihelminthic.
With atherosclerosis, onion juice with honey helps well: take a mixture of 1 tbsp. spoon 3 times a day. Such juice strengthens capillaries and dilates blood vessels.
IN Ancient Greece onions were among the most commonly consumed and favorite vegetables. Moreover, the Greeks already knew several varieties of this plant. The onion-honey mixture was used by Greek beauties as a rejuvenating face mask.
Onion helps to get rid of worms:
Infusion: chop the onion and pour 1 glass of water. Drink the whole infusion in the morning on an empty stomach. The course of treatment is 3-4 days.
Fresh onion juice mixed with honey good remedy in the treatment of eyesores, bronchitis, coughs and fungal disease skin. Onion juice is also recommended for neurasthenia, insomnia and rheumatism. Fresh onion gruel is used for influenza and trichomonas disease, for the treatment of dermatitis, against mosquito bites, hair loss, to remove calluses and warts. Baked onions are applied to boils, and freshly cut onions are applied to the temples for headaches. Leek is recommended for obesity, salt deposition and kidney stones.
Alcohol tincture onion has a diuretic and mild laxative effect, prevents constipation, relieves pain, helps dissolve sand and small stones in kidney stones. Onions fried in butter or boiled in milk soften coughs and promote expectoration.
Dangerous properties of onions
Not everyone benefits from onions. It should be used with caution by heart patients and those who suffer from liver diseases.
The most harmless contraindication of onions is an unpleasant smell after eating a vegetable. If you have bad breath and need to go somewhere fast, you can neutralize the onion flavor by eating roasted Walnut or parsley. You can also chew on a crust of toasted bread.
Onion negatively affects the work of the heart, causing an increase in pressure and asthma. It happens due to irritation. nervous system. In order to reduce the effect of itching, burning, lacrimation while cutting onions, it is recommended to run a stream of water or wet a knife with it.
Too much onion can make you sleepy, and it's also bad for your metabolism because it promotes mucus and gas.
In ancient times, onion juice was dripped into the eyes, which allegedly helped to clarify vision, but today this is not recommended, as it can harm the cornea. But all the warnings apply to the use of raw onions - in the form of tinctures and juice. And in stewed and boiled form, it is almost completely harmless.
Onion tincture is contraindicated in heart and liver patients.
The onion is perennial onion family. It got its name due to the fact that its bulb shape is a bit like a turnip. This is a very useful culture. It is used in cooking, cosmetology, medicine. It is often added as a spice to various dishes and preserves. Contains approximately 13-20% dry matter, 5-12% sugar, up to 35 mg of vitamin C per 100 g of product.
The best varieties of onions
There are a lot of varieties of onions of this species. All of them are divided into spicy, semi-sharp and sweet. The sharpness directly depends on the amount of essential oils in the composition. The fewer of them, the sweeter the product will be.
Usually varieties are selected according to the place where the crop is grown, but onions grow quickly and can please gardeners. different regions big harvest. So it’s not worth looking especially closely at the distribution area of a particular variety, especially if the seeds or sets were obtained in local agro-industrial complexes.
The only thing worth mentioning is that exotic and southern varieties of onions can give small yields in the middle and northern regions (the turnip will be small, the greenery is not very bright or juicy), in other words, there will be shortcomings. For personal consumption, this is not a problem, but there may be problems with the sale of products.
The varieties "Danilovsky 301", "Bessonovsky", "Red Baron", "Rostovsky Bulb", "Sturon", "Strigunovsky", "Penzensky", "Stuttgarter Riesen", "Arzamassky", as well as hybrids "Golden Spike" are in great demand. ”, “Hercules”, “Siberia”, “Troy”, “Derby”, “Bonus” and “Forum”.
What are the methods of growing onions?
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There are only three ways to grow onions:
Depending on what the onion is for and how much time the gardener has left, one or another method is chosen.
It is also worth noting that feather onions are often grown on the windowsill. Most often this is practiced in winter, when it is not possible to plant a plant in the garden. IN room conditions it grows well and gives a lot of juicy, fresh greens.
Onions can be grown from seeds and sets, planting them in open ground, but in addition, gardeners often make crop seedlings (from seeds) to speed up maturation and increase crop yields.
How to grow onion seedlings?
Bulb onions have very small black triangular seeds. Their swelling in the ground takes a long time, so shoots usually appear no earlier than 7-10 days at best. At first, the sprouts look like green loops, then the sprout straightens, and only then feathers begin to form. Due to such a long germination, gardeners are increasingly making onion seedlings.
Seedlings are made from the beginning of March. Poured into a container fertile land, then the seeds are densely sown in rows, to a depth of 1.5 cm. They are sprinkled with earth and sprayed from a sprayer, and then the container is covered with a film and set aside in a dark place. Seedlings appear at a temperature of +5 ... +6 degrees. As soon as the sprouts appear, the container is moved to the light, since the onion is a light-loving plant, and the temperature is gradually reduced. At night it should be + 3 ... + 5 degrees, and during the day it should fluctuate within + 16 ... + 18 degrees.
Before the onion loops have not reached 10 cm, you can only spray the seedlings with water and loosen the ground. After the sprouts have grown, you can carry out the first top dressing with minerals with an abundance of nitrogen. A little later, you can also sprinkle crushed ash on the ground, but not much. Over before boarding permanent place, top dressing is not carried out.
If the green part of the onion has greatly elongated and collapses, and it is too early to plant seedlings, you can cut it by 2-3 cm no more! Landing in open ground is carried out around mid-April. Shallow furrows are made for seedlings - 1-1.5 cm and individual seedlings are transplanted there at a distance of 3-5 cm, later they can be thinned out.
How to choose a place for planting onions?
Due to the weak root system, onions are grown only on fertile, non-acidic soil (in which case it is limed). If the nutritional value is controversial, in the spring, before planting, the bed is fertilized with minerals (60 g of superphosphate, 10 g of urea, 20 g of potassium chloride per square meter site). The place must be free of stagnant water, with low level ground water and sunny, not shaded.
The best predecessors are early cabbage, tomato, rye, beans. If onions are planted in place of these plants, then after their harvesting, peeling and autumn plowing are necessarily carried out.
When a gardener needs an early harvest, planting is carried out on heated beds. And all work is carried out about a month earlier.
How to grow onions outdoors?
Onion sets or seedlings obtained from onion seeds are most often planted in open ground.
The first thing to do with onion sets before planting is to process and revise. Only whole and healthy onions are suitable, and the rest are sifted out. The inoculum is treated in a solution of a complex mineral fertilizer(for 10 liters of water you need 1 tablespoon). The onion should be in this solution all night, and in order to protect the husk from falling off, you need to tie all the onions in gauze and then lower them into fertilizer.
In the morning, the onions are washed, dipped for 10 minutes in a weak solution of potassium permanganate, and then, washed again, they are used for planting in open ground. This treatment will protect the bulbs from diseases and accelerate their growth.
Seeds are usually planted in April, after the soil has thawed well. The beds are weeded, furrows are made at a distance of 30 cm from each other. Onions are embedded in the soil to a depth of 4 cm with a distance of 5-10 cm between seedlings.
If the gardener decided to sow the nigella (seeds) in open ground without making seedlings, then it is necessary to sow in a long line. Rows are made at a distance of 40-45 cm from each other. Seeding depth - 1-1.5 cm. After sowing, the seeds are crushed with earth and mulched by 1 cm with humus. After the emergence of seedlings, the first thinning is done - 3 cm of space is left between the seedlings. After another 20-25 days, a second thinning is carried out, leaving 6-8 cm between the sprouts.
How to care for onions?
Onions can be safely called an unpretentious plant. It grows well and quickly if diseases and pests do not attack it, but certain norms must be observed, otherwise the yield will be low.
What's wrong with onions?
Onions can suffer from powdery mildew, smut, cervical gray rot, downy mildew, bottom rot. You can fight these diseases either by spraying or by taking preventive measures.
Prevention consists in disinfecting seeds, observing crop rotation, disinfecting storage facilities, and autumn deep digging of the site. You can also apply phosphorus-potassium fertilizers under the onion, they are not only a good top dressing, but also increase the resistance of the onion to various diseases and pests.
When and how to harvest?
Sevok and onion turnips are harvested after the tops fall, usually this period falls on the end of August or the beginning of September - before a significant cold snap. About 25-30 days before this, watering should be completely stopped. Harvest day should be dry and ideally sunny as well.
Sevok is harvested by hand, laying it out on the beds to dry. After the onions are dried (it may take 1-3 days), they are sorted and prepared for storage. The average seed yield is 1 kg per square meter of soil.
The turnip is harvested, slightly digging so that the forelock does not come off, and also laid out in the sun so that it dries well before harvesting for winter storage.
What is the best way to store onions?
This culture is stored for a very long time, in any case, if we talk specifically about the bulb. Under proper conditions, a turnip can lie for 5-8 months without changes in taste and external qualities. Only those heads that were previously affected by powdery mildew, rot of the bottom or neck are poorly stored. In order for the onion to lie well, it is sorted by size and variety, packed in boxes or nets, you can also braid it, and then put or hang it in a dry cellar, where the temperature is slightly above 0 degrees Celsius.
So that the onion lays better after drying on outdoors it is recommended to put it in a sunny place for 8-10 days. The temperature should reach 30-40 degrees - this will increase the shelf life of the product.
It is more difficult to store onion sets. This requires strict adherence to humidity and temperature in the room. The room where it is stored should be dry, ventilated, the temperature should not fall below +18 ... +25 degrees or rise above the specified mark. An alternative may be to store sevka at a temperature of -1 ... -3 degrees, but this requires refrigerating chambers.
With feathers, not everything is so personal. Store them in the refrigerator for up to 1 week, or cut and freeze. But, since onion feathers can be grown even on a windowsill in winter, freezing is usually not practiced. Unless, if a green mixture of herbs is made for borscht, soups and other hot dishes.
VIDEO - How to grow onions nigella
Onions are actively grown and consumed in all countries. This popular vegetable is included in many cooking recipes. Since ancient times, mankind has been using it not only for food, but also actively uses its healing properties.
Calories, vitamins and minerals
Onions have a low calorie content - 41 kcal per 100 grams. 
His energy value has the following ratio in 100 grams:
- carbohydrates - 8.2 g (33 kcal);
- proteins - 1.4 g (6 kcal);
- fats - 0.2 g (2 kcal).
- water - 86 g;
- monosaccharides and disaccharides - 8.1 g;
- dietary fiber - 3.0 g;
- ash - 1.0 g;
- organic acids - 0.2 g;
- starch - 0.1 g.
Vitamins: - - 10 mg;
- - 0.5 mg;
- - 0.2 mg;
- - 0.1 mg;
- - 0.1 mg;
- - 0.05 mg;
- - 0.02 mg.
- - 9 mcg;
- - 0.9 mcg.
- - 175 mg;
- copper - 85 mg;
- - 65 mg;
- - 58 mg;
- - 31 mg;
- - 25 mg;
- - 14 mg;
- - 4 mg;
- - 0.85 mg;
- - 0.8 mg;
- - 0.476 mg;
- aluminum - 0.4 mg;
- - 0.23 mg;
- - 0.2 mg;
- - 31 mcg;
- - 5 mcg;
- - 3 mcg;
- - 3 mcg;
- - 2 mcg.
Did you know? Our ancestors highly valued its healing and prophylactic properties. Old Russian medical books recommended hanging bundles of onions in the dwelling during epidemics, and also hung them around the neck of livestock to prevent their death.
It also contains the flavonoid quercetin, which is a powerful antioxidant, as well as enzymes, saponins, organic acids (citric and malic), pectins and others.
The green onion feathers contain much more vitamin C, they are often put in salads and sprinkled on various dishes. In the spring, many people use the bulbs for forcing greens, simply by placing them in a saucer of water. 
What is useful onion for the body
The most famous and widely used properties of onions to resist colds. In addition to the high content of vitamin C, it contains a lot of phytoncides - volatile substances that effectively destroy and suppress pathogenic bacteria, fungi, and give antihelminthic properties.
It increases appetite and has a beneficial effect on work gastrointestinal tract. It tones the body and has anti-cancer properties. Due to the high amount of potassium, it has a good effect on the cardiovascular system, removes excess fluid.
Onion gruel was applied to wounds and burns for their rapid healing and regeneration.
Did you know?Onions were used in the recipes of Hippocrates, the ancient Romans introduced them to the military diet. Its bactericidal properties were highly valued by Avicenna.
In particular, it fights colds and generally actively counteracts bacteria in the body. It is the prevention of oncology and has a beneficial effect on the tone of all organs.
women
Onion supplies female body vitamins and elements that have a beneficial effect on the condition of the skin, hair and nails. In addition, the use of this product has a positive effect on the reproductive system, as it improves blood microcirculation in the female organs and promotes the production of the necessary hormones.
It is useful for women due to the following properties:
- improves digestion processes;
- activates metabolism;
- anesthetizes with monthly female ailments, relieves spasms;
- provides prevention of breast cancer;
- increases sexual excitability;
- promotes reproduction.
Did you know? Onions are now quite actively used in pharmacology for the manufacture of Allylchep and Allylglycer medicines. The first drug is used for diarrhea, colitis, intestinal atony, atherosclerosis and some forms of hypertension. The second - in tampons with trichomonas colpitis.
Onion juice and husks are often used to make various cosmetics. 
men
This vegetable is a natural aphrodisiac and has a number of beneficial properties for the male body:
- improves potency;
- promotes the production of sperm and activates spermatozoa;
- prevents the development of prostatitis and prostate adenoma;
- promotes a rush of blood to the genitals and serves as a stimulus for sexual arousal.
What to look for when buying
Of course the most useful action on the body provides a quality product. On the shelves of shops you can find three types of this vegetable - white, yellow, red. 
Most popular and in demand yellow bow which has the most pungent taste. Most often, it is it that is used for cooking, as it best retains its taste after heat treatment.
At the red onion the taste is less spicy and they like to use it for salads. This species has other names - purple, blue. Sometimes this variety is called Yalta, but in fact Yalta onions are grown only on the Crimean Peninsula, it is rare and should not be confused with red onions.
white bow the least spicy and is used mainly for pickles and salads, the famous one is prepared from it. Vegetable small size and with a flattened shape will have a sharper taste. Round and large specimens will be moderately sharp.
Did you know? Most onions are grown in China and India (slightly less than half of the total world crop).
The severity of the onion is also affected by how much moisture it is saturated with. Vegetables from dry areas will have a spicier flavor and will keep better in the winter. Therefore, for storage, you need to buy yellow onions of small sizes. 
If the purchased product has a putrid odor, then it will not be stored for a long time. The tail of the onion bought for the winter should be dry.
How to store bulbs
The most light varieties are spicy late varieties Luke. But sweet varieties are not suitable for storage for the winter, they must be used up within three months. Before storing vegetables for storage, they must be dried and all damaged, overgrown, rotten or rotten specimens removed.
Small vegetables should be set aside for priority consumption. In the conditions of an apartment, a mezzanine, a pantry or a box in a cabinet, an insulated balcony are suitable for storing it. Optimum temperature for storage is in the range of 0 ... +5 ° С. Under these conditions, in a dry room, the bulbs can be kept in good condition almost until the next harvest.
As a packaging material, you can use: - wicker baskets;
- plastic baskets with holes for ventilation;
- wooden boxes of small depth;
- cardboard boxes with holes;
- fabric (preferably burlap) or paper bags. Moreover, the layer of onion in them should not be large, otherwise the vegetable may rot or germinate;
- nylon stockings and tights, which are filled with this vegetable and hung up.
Application in cooking: where it is added and what it is combined with
Due to its high palatability, onions have found wide application in cooking. It is especially valuable in winter period, in early spring, when the lack of vitamins in the body of people is strongly affected. For eating, it is used in raw, fried and stewed form, for cooking first and second courses, sauces, salads, as a seasoning for meat, fish, and vegetables.
The taste of onions is primarily determined by its variety. The presence of volatile essential oils in the onion gives it a sharpness. The following varieties are distinguished - spicy (yellow), semi-sharp (red) and sweet (white).More sweet varieties are often used in salads, appetizers, sandwiches, and pickling. And spicy tastes are part of borscht, soups, sauces and are actively used for cooking various dishes from meat, fish and vegetables. 
This popular vegetable is often used in preservation as an excellent ingredient and flavoring.
Raw onions have much more useful properties; after heat treatment, they partially lose useful material. Therefore, it is often added raw to salads and sandwich fillings.
Did you know? The bow was included in the menu of the slaves involved in the construction of the pyramids in Ancient Egypt. It was also placed in the pyramid containing the pharaoh's mummy, along with other supplies that, according to ancient beliefs, the pharaoh might need in the afterlife.
There are small culinary tricks when preparing dishes with onions:- if you add a pinch of sugar during frying, it will fry well and acquire a beautiful golden color;
- the bitterness of this vegetable can be reduced by cutting it into strips and soaking in cold water;
- if a finely chopped product is rolled in flour before sautéing, it will not burn and will acquire a reddish color;
- so that it does not eat out the eyes, causing tears, it is necessary to clean under a stream of cool water or wet the knife in cool water;
- if mixed into minced meat with browned onions, then in addition to improving the taste, its shelf life will increase;
- when preparing a salad, in order to quickly remove bitterness, it is recommended to pour a little boiling water over it;
- if a frozen product is placed in cool water to defrost for several hours, then it will practically not lose its useful qualities.
How to get rid of bad breath
It's no secret that onions have their own specific taste. And after tasty food with the use of fresh onions, an unpleasant odor from the mouth appears.
It can be removed using the following tools:- eat any (, cedar, etc.);
- chew or cardamom, and then hold them in your mouth for several minutes;
- and go over the tongue with a toothbrush using toothpaste, and additionally use a mouth rinse.
A characteristic smell remains on the dishes from the onion marinade. It is easy to get rid of it by washing the dishes under very cold water with detergent and rubbing it with a slice of lemon. 
Skin and hair care: the best recipes
Onions are widely used in cosmetology due to their extensive chemical composition containing a large amount of vitamins and minerals.
This vegetable is widely used for making hair masks. It has a positive effect on the scalp, strengthens the hair roots and helps in the fight for the preservation of hair in case of hair loss.
It helps to increase blood circulation and, accordingly, helps to saturate the hair follicles with oxygen, has bactericidal properties, which can perfectly eliminate phenomena such as dandruff and seborrhea, positively affects the very structure of the hair and helps to restore damaged hair.It also regulates the production of fat and eliminates oily hair, promotes the production of collagen, which makes the hair supple, shiny, elastic. 
- you can not use such masks if there are wounds on the scalp, various rashes, fresh postoperative sutures;
- cannot be used to strengthen too dry and brittle strands;
- such masks are distributed only on the hair roots and scalp, it is not necessary to distribute it along the entire length of the hair so as not to spoil the curls;
- with individual sensitivity and allergy to this vegetable, onion masks cannot be used;
- so that the onion does not irritate the mucous membrane of the eye, clean it and place it in the freezer for about 30 minutes;
- if onion juice is needed for the mask, then the onion is cut into several parts and passed through a meat grinder (you can grind it with a blender), and then squeeze the juice through gauze;
- before applying the mask, you should not wash your hair, apply on a dry head;
- after applying the mask, put on a plastic bag or a rubber cap, and then warm your head with a terry towel;
- the mask lasts for 15-20 minutes, but if there is a strong burning sensation of the head, then you need to wash it off;
- the mask is washed off with any shampoo;
- to get rid of the specific smell, it is recommended to rinse the hair after washing with water with vinegar or lemon juice. The smell can also be removed by subsequent application of a kefir mask for 10 minutes. Then wash your hair with shampoo as usual.
these masks are used every three days, and for prevention - once every 1-2 weeks. And in preventive purposes make a course of ten masks, and for medical - fifteen masks. At home, you can cook yourself the following most popular masks using onions:
- against hair loss- add water to the onion juice or puree in a ratio of 1: 1, and then distribute it over the scalp;
- strengthening- in two tablespoons of onion juice, add two tablespoons of cognac, one yolk, a tablespoon of honey and lemon juice, you can still drip five drops of grapefruit essential oil;
- for hair growth- mix two tablespoons of onion juice and a tablespoon of kefir, heated honey, burdock oil, cognac, coarse sea salt;
- mask with honey and onion for hair roots- take two tablespoons of onion juice, heat one tablespoon of honey to a warm state, add a tablespoon of olive oil and good mayonnaise. Mix everything thoroughly.
A good strengthening effect is also provided by rinsing the hair with onion peel. To make such a rinse, clean onion peels are boiled over low heat for about 30 minutes. This rinse has a coloring effect - it gives tones from golden red to chestnut. Important! Blondes, especially those withplatinumhair tone, it is not recommended, due to the coloring effect, to rinse the hair with a decoction of onion peel. The hair color will be ruined.
Onions have been used for a long time in the manufacture of face masks. They well moisturize and nourish the skin of the face, relieve the inflammatory process, treat acne, comedones, rejuvenate the skin of the face, smooth out scars and scars.
Onion masks, like all face masks, are applied to clean skin, bypassing the eyelids and lips. Before applying the mask, to improve the effect, it is recommended to steam the skin of the face for a couple or with the help of a moistened with hot water towels. It is convenient to apply them with a sponge or a special rubber sponge. It is recommended to remove the mask with a warm decoction of chamomile or just warm water. This procedure is best done in the evening or before bedtime. 
At home, in a matter of minutes, you can prepare the following face masks yourself using onions:
- from wrinkles- one teaspoon of onion slurry, one egg yolk, one teaspoon of argan oil are carefully ground to a homogeneous mass and applied evenly for 15 minutes. After washing off the mask, it is recommended to apply a nourishing cream;
- for pimples, enlarged pores and acne- one tablespoon of onion gruel (to do this, pre-cook the medium onion with the husk, then separate the pulp and grind in a mortar), 10 grams of black clay, 3-5 drops of thyme essential oil. Mix all components thoroughly in a mortar. Spread evenly over the face and wash off after 20 minutes. This mask is recommended to be done twice a week until the skin condition improves;
- from acne - 11 drops of onion juice, a few drops of oregano, 5 grams of grated laundry soap. Hot soap is added to the shabby green tea, add all other ingredients and grind thoroughly until a homogeneous mass is obtained. Apply to the T-zone for four minutes. Then wash off with an aqueous solution with lime juice;
- from scars- one teaspoon of onion juice, 12 grams of bodyaga, 8 drops of almond oil. Grind everything to a homogeneous mass and apply with rubbing movements to the problem area for three minutes, and then rinse;
- anti-inflammatory for oily and combination skin- one medium baked onion, one tablespoon of kefir, grind the yolk to a gruel and apply for 30 minutes;
- whitening mask- 10 drops of onion juice, 17 grams of sour cream, one tablet of ascorutin (pre-crush). Mix everything and apply for 15 minutes, then rinse with warm water.
Contraindications and harm
Despite the beneficial properties of onions, in its raw form it has a number of the following contraindications:
- individual intolerance;
- allergic reactions;
- hypertension;
- stomach ulcer, as well as duodenal ulcer;
- heartburn in the chronic stage;
- liver disease;
- urolithiasis disease;
- metabolic disorders;
- bronchial asthma.
But onions in stewed, baked and boiled form are practically harmless - they can be safely introduced into any diet. By eating onions, we not only eat a product that improves the taste of many dishes, but also benefit our body. It is used in many recipes traditional medicine and is part of home cosmetics.
