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Here at the HLife headquarters, onion consumption is a daily habit. From the ultimate red onion to the sweet shallots, some are so delicious that they are said to have a higher sugar content than many sweet-tasting foods. Besides being valued as  a decadent and flavorful food and a natural medicine, the onion shares life wisdom through its layered structure. The onion’s unfolding layers might help us understand our own layered nature (conscious, subconscious, unconscious) and visualize a concept of dimensions, or of what parallel realities may be like. Its form gives us a glimpse of what the possible shape of the matrix of life.

History: Originating in prehistoric times, the onion is one of mankind’s earliest foods, and it was widely consumed in ancient Egypt, Greece, and Rome. With its spherical shape and concentric rings, the onion was worshiped by ancient Egyptians, to whom this vegetable was a symbol of eternity. For Greek athletes and Roman gladiators, onions were a staple health food, said to improve athletic performance. Onions date back to 3500 BC, and they are said to have originated in Asia. By the 17th century, Europeans had hopped on board, using onions for both flavor and medicinal purposes.

Description: Onions come in various sizes, colors, and shapes, though most are circular. The most popular is the year-round medium-sized yellow globe onion. Then come the circular Spanish white and red onions. Onions fall into two categories: spring/summer onions and storage onions. The spring/summer onions, grown in warmed weather states, have a soft flesh and mild taste or a sweet taste. They are very juicy with a high sugar content and they are shipped immediately after harvesting. Storage onions have a firm flesh, dry crackly outer skins, and pungent flavors. These onions (generally known as yellow, red or white) get curated (a process of drying out), then are stored for several months and are sent out from fall to spring. Onion relatives include leeks, garlic and shallots, and these crops are collectively botanically known as alliums belonging to the lily family, amaryllis family and alliaceae.

Nutritional info:

• ✳ Onions are a cancer-fighting food. A study published in the Journal of the National Cancer Institute said that eating onions (as well as other allium family members) significantly lowered the risk of prostate cancer.  They are also protective against stomach and esophageal cancer.

• ✳ As an allium member, onions contain powerful sulfur compounds that give off their pungent odors and healing benefits that have been linked to cancer prevention. Sulfur-containing substances are often derived from amino acids that usually have anti-inflammatory, anti-cancer, immunosupportive and antibiotic properties.

• ✳ Onions are rich in a particularly powerful sulfur-containing compound called ally propyl disulphide, which lowers blood sugar levels. A test showed the higher intake of onions, the lower the glucose levels.

• ✳ A great source of the mineral chromium, a component in glucose tolerant factor, a molecule that helps cells respond properly to  insulin.

• ✳ Onions help build strong bones. A study published in the reputable journal Nature showed a 17% increase in calcium when male rats where fed a daily small amount of dried onions. Female rats that had their ovaries removed (which activates faster bone loss and osteoporosis) had stronger bones when they were fed onions.

• ✳ Rich in the powerful antioxidant quercitin. This phytonutrient is a natural anti-histamine and anti-inflammatory. New research shows it may reduce anxiety, depression and fatigue. Studies have also shown its ability to boost the immune system and increase mitochondria (the powerhouse of the cell) in muscle and  brain tissue.

• ✳ High in Vitamin C, which, together with quercitin, work to kill harmful bacteria.

• ✳ Regular consumption of onions is associated with a substantial reduced risk of developing colon cancer.

• ✳ Onions contain powerful antioxidants, which are anti-inflammatory, antibiotic, and antiviral.

• ✳ The Nurses Health Study shows that onions protect against ovarian cancer.

• ✳ Onions’ natural oils give off antiseptic effects.

• ✳ They are a source of minerals like selenium, zinc and also contain some calcium, iron, folic acid an vitamins A and E.

Application: After peeling, onions can be diced, chopped, sliced or grated. Use them raw in salads or sandwiches. They can be sauteed, boiled in soup, baked or grilled. When eaten raw, we love combining diced onions with lots of lime, sea salt, and heirloom tomatoes. Also, when sauteing or cooking with onions, pairing them up with garlic makes for a match made in heaven.

pioneer.utah.gov, magicvalleygrowers.com, http://www.sc.edu (University of South Carolina)