Onions are members of the Allium genus of flowering plants that also includes garlic, shallots, leeks and chives. Onions are a staple in many kitchens and complement most dishes. They vary in size, shape, color, and flavor. Their taste can range from sweet and juicy to sharp, spicy, and pungent, often depending on the season in which people grow and consume them. The most common types are red, yellow, white and sweet onions.

Red onions are mild and sweet enough to be eaten raw. The vivid magenta color of their skin makes a great addition to salad topping, sandwiches or salsas. They also can be grilled or pickled. Yellow onions are your go-to cooking onions. They can be roasted, sautéed, caramelized or used in tarts, soups, stews, and sauces. They have a strong and sulfur-like aroma. White onions have a papery white skin, and are milder and sweeter than their yellow counterparts. They are commonly used in salsa mexicana, guacamole, pizzas, sandwiches and burgers. Sweet onions have a sweet flavor due to a high sugar content, making them great for sauteing and caramelizing. They are particularly used for making relishes, onion jams, onion rings or thinly sliced and combined with tomatoes for a simple salad.

Health benefits

Onions are among the most significant sources of antioxidants in the human diet. They also contain fiber and are a good source of vitamin C. Their fiber content promotes good digestion and helps keep you regular. As an antioxidant, onion is believed to help prevent stomach and colorectal cancers. Onions  may support the building and maintenance of collagen that provides structure to skin and hair. They can also provide relief from asthma symptoms, cold, whooping cough.

Onion is used in the entire collection.