Onions – a Must In Every Kitchen

The onion is one of the most important types of vegetables worldwide and has long been valued as an important medicinal plant, partly because of the saponins it contains. Cultivation extends to almost all parts of the world with a focus on the warmer areas. Accordingly, the range is extremely diverse in terms of shape, color, and size: white, red, or yellow-skinned; round, flat, or pear-shaped. With us, the table or kitchen onion is the most common. The largest onions are called green onions. Once harvested, onions store perfectly under the right conditions. Spring onions, on the other hand, are not stored but are suitable for fresh consumption. Especially in spring and summer, they are considered a delicate refinement of salads and fresh dishes.


The origin of the onion is difficult to determine as it is an ancient and very widespread cultivated plant. It is believed to be from Central Asia. The onion was already mentioned as a cultivated plant in ancient Egypt. In Central Europe, onions only became widespread in the Middle Ages. Nowadays it is produced on a large scale in Germany.


The onion season in Germany starts in May. From then on, the first fresh spring onions are harvested and are available fresh from German production throughout the summer and into autumn. The winter onions are harvested from late summer and are available for storage until spring. Onions from overseas, for example from Egypt or Argentina, are also offered, especially in the winter months and in spring. Spring onions are imported and marketed from southern Europe during the colder seasons and in larger quantities from Egypt.


Onions are overall flavorful and hot. In contrast to the white onions, the yellow onions taste spicier, with the large onions, also known as vegetable onions, being milder. Red onions are very aromatic and slightly sweet and are often used in salads. Spring onions are comparatively mild and can be eaten raw or lightly steamed in fresh dishes.


Onions are incredibly versatile, they are steamed, boiled, fried, dried, roasted or eaten raw. They are cut into rings or cubes, chopped or marinated whole. They spice up almost every savory dish in European and non-European cuisine.


Onions should be stored in a cool, dark, and airy place. Spring onions are not suitable for storage. They should be eaten quickly after purchase or left in the fridge for a few days wrapped in a damp cloth like herbs.

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