COMMON NAME

Standardized: onion

BOTANICAL NAME

Allium cepa L.
Plant Family: Liliaceae

OVERVIEW

Cultivated since pre historic times, onions were mentioned in the tomb paintings in Egypt as early as 3200 BCE and written about by the Sumerians in 2400 BCE. Archeologists discovered small onions in the eye sockets of Rameses the 4th, who died in 1160 BCE. The Egyptians felt that the onion, with all its concentric layers, represented eternal life. This being said, there were certain sects of Egyptian priests that were forbidden to eat the onion, but there doesn’t seem to be any recorded reason for this taboo. Many have felt that the smell of the onion is why it has throughout time, and regardless of region, to be a food of the poor. There are many writings in Europe that claim that the rich and wealthy found the odor disgusting, therefore relegating it to the lower classes.

The familiar garden vegetable has many medicinal applications, is easy to grow and can be administered in a multitude of ways. It has certain antiseptic properties, and was used up through the Civil War for cleaning wounds.

PARTS USED

Dried bulb milled into powder.

TYPICAL PREPARATIONS

Added to food liberally in all its forms either chopped, diced, whole, etc. Can be used in teas, and is very rarely found encapsulated. Onions and soy are used as a vegan alternative to chicken soup for colds.

PRECAUTIONS

Onion Powder will dry out and become hardened when exposed to environments with low humidity and is especially common during the dry Summer months. It will become stable again once exposed to moisture or when the natural humidity of your region returns. Avoid using this product when there is profuse sweating.

PRECAUTIONS

No known precautions.
We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.

Allium cepa