Onion (Oxalis)
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| Common Name | Onion |
| Latin Name | (genus) |
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1. Description
1.1 Types
- Cultivated Onions (Allium): Red, White, Yellow
- Chives (Allium schoenoprasum): Chives are a commonly used herb. During the growing season, the plant will continually regrow leaves, allowing for a continuous harvest. The growing plant repels unwanted insect life, and the juice of the leaves can be used for the same purpose, as well as fighting fungal infections, mildew and scab. The medicinal properties of chives are similar to those of Garlic, but weaker; the faint effects in comparison with garlic are probably the main reason for their limited use as a medicinal herb.
- Spring Onion (Allium tricoccum): A perennial wild Onion with a strong garlic-like odor and a pronounced Onion flavor. It has broad, smooth, light green leaves, often with deep purple or burgundy tints on the lower stems, and a scallion-like stalk.
2. Obtaining
- Extremely Common (wild growth).
2.1 Growth
Onions may be grown from seed from sets started the previous year. Onion seeds are notoriously short lived. Onions are a cool-weather plant; hot temperatures cause them to "bolt" (meaning that the stem quickly grows and begins flowering). Since they take up to 120 days to maturity, seeds will often have to be started indoors.
3. Uses
- Dye: Onion skins have been used for dye
- Onion extract has been proposed as a means of reducing scars.
3.1 Food
- Onion powder is a spice used for seasoning in cooking. It is made from finely ground, dehydrated Onions, mainly the pungent varieties of bulb Onions, which causes the powder to have a very strong odour. Onion powder comes in a few varieties: white, yellow, red and toasted.
3.2 Toxicity
- Green Onions should not be eaten in large quantities. A toxic dose is 15–30 g/kg for dogs. It is similarly toxic in cats.
4. More
5. 'Souls
- Something!