Onions are of uncertain origin. They grow
wild in many places and may be found in the hardwood forests
in early spring. Chinese records show the cultivation of
onions for 7,000 years. Ancient Egypt considered onions to
be a symbol of eternity.
Onions are undemanding and are easily grown
in almost any tiny corner of our yard. They are welcome as
the ‘first breath of spring.’ They are the ‘proper’ garnish
for a hamburger sandwich and are great in salads, soups and
stews.
They are available in several forms. Beside the familiar
green onion that is eaten leaf and all, they are available
as the bulb with no top and are classified as ‘dry’ onions.
They may also be gotten as chopped ‘dried’ onions which will
store for a long time are excellent when they are
reconstituted in soups and stews.
We are familiar with some of the varieties, such as the
yellow onion, the white onion, the Bermuda onion, and the
sweet tasting Vidalia onion which is not so much a variety
as it is the result of the soil where it is grown.
It is interesting to note that onions are latitude
sensitive. The further we are from the equator, the longer
are the summer days. This has a great effect on growing
onions. The longer the daylight hours the larger will be the
root growth. By careful selection, you can plant a variety
that will do best for you in your particular latitude.
