The scented bulb

BROWN, RED, PURPLE OR WHITE — HOWEVER YOU SLICE IT, THE BEAUTY OF THE ONION BRINGS A TEAR TO THE EYE

- Chloe Thomson

Wild onions were probably eaten commonly by our prehistoric ancestors and there is evidence to suggest they were cultivated 5000 years ago, so it’s safe to say that the odiferous bulb is a long-standing family favourite.

“Dice up a medium onion” is the first line to many a recipe because onions add layers of flavour, colour and even texture to any dish.

But it’s not just the flavour that gave onions their popularity over time — onion is an easy crop to grow, stores well and transports easily. Archaeologists and historians have also found references in many cultures to the use of onions for medicinal purposes, even religious reasons.

The supermarkets would have you believe there’s but a handful of onion varieties available these days, but in the nursery world of heirloom seeds and seedlings there is a whole rainbow of cultivars to choose from.

Onions belong to the extremely diverse Allium genus that also includes leeks, shallots, garlic and chives.

Onion label

Common name: Onion

Botanical name: Allium cepa Cepa group

Family: Alliaceae

Aspect & soil: Sun; deep well-drained soil

Best climate: Cool to subtropical

Habit: Biennial bulb grown as an annual

Propagation: Seed, seedling (called sets)