Onion
|
Botanical Name |
Allium cepa |
|
Family |
Liliaceae |
|
Other Names |
Common onion, Strasburg onion |
|
Description |
Perennial or biennial hairless herb up to 1.2m/4ft, hollow leaves, globelike fleshy bulb Flowers: white/green June –August |
|
Native to |
Asia, Middle East |
|
Cultivated in |
Worldwide |
|
Part Used |
Whole herb |
|
Actions |
Anthelmintic, antimicrobial, antirheumatic, antiseptic, antisclerotic, antispasmodic, antiviral, bactericidal, carminative, depurative, digestive, diuretic, expectorant, fungicidal, hypocholesterolemic, hypoglycaemic, hypotensive, stomachic, tonic, vermifuge |
|
Extraction |
Steam, distillation from bulb |
|
Constituents |
Dipropyl disulphide, methylpropyl, disulphide, dipropyl trisulphide, methylpropyl trisulphide, allylpropyl disulphide Essential oil composed of volatile, sulphur containing allylpropyldisulphide, dimethylsulphide, methylpropydisulphide, thiopropanal-S-oxide. Non volatile sulphur compounds: alliinm methylallin, cycloalliin, trans-S-(1 propenyl) cysteine sulphoxide, S-methylcysteine and its sulphoxide. Triterpenes: alliospirosides A, B, C, D, cepasides, oleanolic acid, campesterol Flavonoids: kaempferol, quercetin, isorhamnetin, cyaniding, vitamins Phenolic acids, fixed oil, sugars |
|
Skin |
Chilblains, insect bites |
|
Circulatory muscle joint |
High blood pressure |
|
Other Notes |
In folklore it is said onion seeds should be planted St George’s day 12th March |
Onion – Tree
|
Botanical Name |
Allium cepa var proliferum |
|
Other Names |
Egyptian onion |
|
Description |
Perennial |
|
Culinary Uses |
Bulbs eaten raw or cooked |