[vc_row][vc_column width=”2/3″][vc_column_text]Ui, ajuin, onion and oignon
Typical for the onion are the pungent taste and smell, which are produced by sulfanic acids. The acids only become rapid when the onion is cut, these acids also make the onion very healthy. In ancient history, it was already presumed that the onion stimulates fysical strength and helps to prevent diseases. The yellow and red onion are commonly known, but beside these there are also white -, sweet- , cocktail onions and shallots.
The latin name is Allium Cepa and refers to the common onion or bulb onion. The onion is a plant form the genus Allium and is related to the Leek, Garlic and Chive. The onion is a bulbous plant and stores moisture and nutrients for the winter and is able to grow early in spring and reproduce. Bulbous plants contain a lot of sugar which prevents freezing and makes them able to survive without “food”. Originally the onion was cultivated in parts of Asia (Iran – Afghanistan) around 3000 B.C. and also was found in China and India. From India the onion went to Greece and Egypt. The Romans introduced the onion in Europe and the onion quickly became a popular vegetable.
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