The onion (Allium cepa L., from Latin cepa “onion”), also known as the bulb onion or common onion, is the most widely cultivated species of the genus Allium. While it is a vegetable at heart, it also acts as a spice in as much as it can provide an aromatic undertone to various meat and vegetable dishes, without being a major ingredient. The shallot is a botanical variety of the onion. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. Onions are cultivated and used around the world.

Benefits: Raw onion is known to lower the production of LDL (bad cholesterol) and keep your heart healthy. The vitamin C (which remains intact while they are in the raw form) along with the phytochemicals present in onions helps build immunity. Quercetin, a powerful compound found in onions, has been suggested to play a role in preventing cancer, especially stomach and colorectal cancers. Chromium, also present in this root vegetable, may help regulate Blood sugar. A mixture of onion juice and honey (which helps make it less pungent) is said to be effective as a cure for fever, common cold, allergies, etc. Keep a small piece of onion under the nostrils and inhale, to stop or slow down a nose bleed.

Folate in onions also helps with depression and aids sleep and appetite. The vitamin C helps formation of collagen that is responsible for skin and hair health. Antibacterial and anti-inflammatory properties of onions have been proven. Freshly chopped raw onions have these anti-bacterial properties, not chopped onion which has been allowed to sit for a day or two. Chewing raw onions improve our oral health (though your breath may stink). They help eliminate bacteria that can lead to tooth decay and gum issues. Onion can be eaten raw or used to make pickles or chutneys. As a food item, both the bulb and leaves are usually served cooked, as a vegetable or part of a prepared savoury dish.