Description

Onions

Onions, A common vegetable in the Allium genus, onions (scientifically known as Allium cepa) are prized for their strong flavour and culinary use.
Let’s take a closer look at onions:
Classification by Botany:

Onions belong to the Amaryllis family (Amaryllidaceae) and are herbaceous biennial plants.
Origin and Distribution: Originally from southwest Asia, onions are now farmed all throughout the world, particularly in temperate regions.
Parts That Are Edible:
The bulb, which is composed of concentric layers of succulent leaf bases, is the portion of the onion that is most frequently consumed.

We stock a wide range of onions available to purchase from our warehouse in the Netherlands.

Red Onion

Red onions are onion cultivars with purplish-red skin and red-tinged white flesh. Although the skin has been used as a dye, they are most frequently utilised in cooking.

What is so great about red onion?
Loaded with antioxidants

Onions have at least 17 different kinds of flavonoids and are a great source of antioxidants. The deep colour of red onions is attributed to the presence of anthocyanins, which are plant pigments belonging to the flavonoid family. These may offer protection against specific cancers and diabetes.

Green Onion

Green onions, sometimes referred to as spring onions or scallions, are immature onions that are picked before they develop a bulb. They are distinguished by their mild flavour and edible white stems and green tops.
A closer view is provided here:
What they are: In addition to being juvenile plants of typical onions that create bulbs, green onions can also be variations that never form bulbs.

Other names for them are spring onions and scallions.
Flavour: Compared to mature onions, they have a milder flavour, with the white component tasting a little stronger than the green.
Uses: They are frequently used as a garnish in salads, sauces, stir-fries, and other meals, and they can be eaten raw or cooked.