Growing Onion Group Vegetables

The onion is believed to have originated in Asia, though it is likely that onions may have been growing wild on every continent. Dating back to 3500 BC, onions were one of the few foods that did not spoil during the winter months. Our ancestors must have recognized the vegetable's durability and began growing onions for food.

The onion became more than just food after arriving in Egypt. The ancient Egyptians worshipped the onion, believing that its spherical shape and concentric rings symbolized eternity. Of all the vegetables that had their images created from precious metals by Egyptian artists, only the onion was made out of gold.

Today, onions are used in a variety of dishes and rank sixth among the world's leading vegetable crops. Onions are low in calories and in most nutrients (however, green onions are a good source of Vitamin A).

Onions can be successfully grown on any soil that is fertile and well drained.  Onions do not do well on soils that can crust easily.  Clay, alluvial, sandy loam, and muck are the soil types best suited to onions, with the last two being preferred.  Muck soils are considered best for production in the North.  A soil pH of 6.0 to 7.0 is recommended.  Onions are only slightly tolerant of acidic soils.  Onions are not at all tolerant of salinity and yields are severely reduced when subjected to saline soils.

Onions not only provide flavor; they also provide health-promoting phytochemicals as well as nutrients. Onions contain quercetin, a flavonoid (one category of antioxidant compounds), and allium.

Types of Onions

• Common Slicing Varieties - White, Yellow (or Spanish), or purple.

• Scallions or Green Onions - Grown for it's long stem, and little or no bulb.

• Pearl Onions - or Pickling Onions: You guessed it, for pickling.

• Shallots - A mild tasting, small bulb

• Leeks - Like a scallions, it is mild, yet distinctive tasting. The stalk is eaten.

• Garlic - What cook would be without garlic in the kitchen?