Onion

The onion (scientific name: Allium cepa) is an annual or biennial plant belonging to the genus Allium, which also includes garlic and chives. The edible part is the bulb, which consists of concentric layers of leaf bases that store food and water.

The onion is one of the most widely cultivated vegetables in the world. It is used in cooking in various ways: boiled, fried, eaten raw, or roasted. It appears in Somali cuisine in soups, rice dishes, meat preparations, and stews.

Appearance and growth

The onion has solid, cylindrical, green leaves above ground and fibrous roots below the soil surface. The bulb is protected by several layers of papery outer leaves that are yellow, red, or white. When it flowers, it produces a tall stem with small flowers arranged in a ball-shaped cluster; the seeds are black and develop from this flower head. It requires well-drained soil and abundant sunlight.

Why onions cause tears

When an onion is cut, damaged cells release sulfur-containing compounds that react with enzymes. This produces a gas that irritates the eyes, causing mild discomfort and tearing. Common ways to reduce this include chilling the onion before cutting or immersing it and the knife in water.

Cultivation and uses

Onions are grown from seed or from small bulbs called sets. They are harvested when the leaves turn yellow and fall over. Afterward the outer layers are dried to harden the skin, which allows storage for months in a cool, well-ventilated place. Onions are also used in various traditional medicines, though the evidence for these medicinal claims varies.