Red onion: varieties
Red onion is a plant of the bulbous family, can be one – or perennial. It is widely used by people in various fields. Has gained its popularity in folk medicine for the treatment of many diseases as an independent or auxiliary means. In cooking, it is used in the same way as white onion, but is especially appreciated for decorating meat, fish and vegetable cuts.
Benefits of red onion varieties
The bulbs have dark red or purple scales. Round, convex or flattened, can reach large sizes. It is planted with bulbs or seeds.
The plant has a number of advantages and is different:
- Taste. There are sweet, spicy and semi-sharp varieties.
- Ripening time. Spicy varieties ripen earlier than everyone else. Onion ripening time is 60-80 days from seed and 120-200 days from seeds.
- Storage time. Onions are well preserved throughout the winter, but by the spring, many varieties are subject to rotting. For example, the “Red Ball” variety is very poorly preserved, so it should be used first.
- Productivity. Spicy varieties are less productive.
Currently, many varieties and hybrids of red onions have been bred. Popular are: “Black Prince”, “Robin”, “Emissary”, “Red Baron”, “Red Ball”, “Retro” and many others. Hybrids are also highly valued – they have more pronounced taste qualities.
Red onions in folk medicine
The plant is gaining more and more popularity in folk medicine, as it has healing properties. Both the pulp and the husk are appreciated. It is used as tinctures, decoctions, lotions, drops. Various ointments and masks are being prepared. It is used externally and internally. Helps to treat skin diseases and diseases of internal organs (stomach, liver, kidneys, gallbladder), improves immunity, strengthens hair, restores digestion.
It is used together with sugar, honey or other foods containing many vitamins. It is more often consumed raw, since valuable substances are lost during heat treatment.
But this product should not be overused. Onions actively help the oxidative process, therefore, it is contraindicated for people with high acidity of the stomach, liver and kidney diseases
Red onions spoil faster than usual. It is best to store it at room temperature in a dry place. He does not tolerate plastic bags and sealed containers. The best option is a wooden box with dry onion skins. The storage time also increases when suspended.