Technics 1210s anyone know their onions?
Discussion
Onion, common name for any of a genus of biennial herbs of the lily family. The true onion is a bulb-bearing plant native to Asia but cultivated in temperate and subtropical regions for thousands of years. It has long, hollow leaves with thickened bases that make up most of the bulb. The white or pink flowers, which are borne in umbels, have six petal-like perianth segments, six stamens, and a solitary pistil. In the varieties known as top onions, the flowers are replaced by bulblets, which may be grown to obtain new plants. The onion contains sulphurous, volatile oils that give it a characteristic pungent taste; one component readily dissolves in water to produce sulphuric acid, which may be produced in the tears covering the eyes and induce crying.
Onions are one of the most versatile vegetables. They are eaten raw in salads, cooked or pickled in a variety of ways, and used as a flavouring or seasoning. Dehydrated onion products provide popular flavourings for soups and stews.
Onions raised in warm areas are planted as winter crops, and are milder in taste and odour than onions planted during the summer in cooler regions. Yellow Bermuda and white Spanish onions are among the mildest cultivated onions.
Onions are easily grown from seed that may be either field-grown directly or planted in beds to produce small bulbs, or sets. These are commonly dried and supplied to gardeners and commercial growers. Onions are adaptable to temperature and can be planted year-round as long as the soil is rich and moist. They are sown four to six weeks before the last frost in the spring or are planted in late summer for an autumn crop.
The crop is allowed to ripen in the field until the tops begin to bend and break. The bulbs are then lifted and spread or hung up to dry. Once dry, they are normally stored and transported in slotted or open-mesh bags to keep them dry enough to prevent sprouting.
Other species in the genus include the wild onion, shallot, chives, garlic, and leek (one of the national emblems of Wales). Young onions, or spring onions, are also known as scallions.
Onions make up the genus Allium, of the family Liliaceae. The true onion is classified as Allium cepa; the wild onion as Allium vineate; the shallot as Allium ascalonicum; chives as Allium schoenoprasum; garlic as Allium sativumi; and the leek as Allium ampeloprasum
Onions are one of the most versatile vegetables. They are eaten raw in salads, cooked or pickled in a variety of ways, and used as a flavouring or seasoning. Dehydrated onion products provide popular flavourings for soups and stews.
Onions raised in warm areas are planted as winter crops, and are milder in taste and odour than onions planted during the summer in cooler regions. Yellow Bermuda and white Spanish onions are among the mildest cultivated onions.
Onions are easily grown from seed that may be either field-grown directly or planted in beds to produce small bulbs, or sets. These are commonly dried and supplied to gardeners and commercial growers. Onions are adaptable to temperature and can be planted year-round as long as the soil is rich and moist. They are sown four to six weeks before the last frost in the spring or are planted in late summer for an autumn crop.
The crop is allowed to ripen in the field until the tops begin to bend and break. The bulbs are then lifted and spread or hung up to dry. Once dry, they are normally stored and transported in slotted or open-mesh bags to keep them dry enough to prevent sprouting.
Other species in the genus include the wild onion, shallot, chives, garlic, and leek (one of the national emblems of Wales). Young onions, or spring onions, are also known as scallions.
Onions make up the genus Allium, of the family Liliaceae. The true onion is classified as Allium cepa; the wild onion as Allium vineate; the shallot as Allium ascalonicum; chives as Allium schoenoprasum; garlic as Allium sativumi; and the leek as Allium ampeloprasum
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