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Onion
Also known as onion plant, Allium cepa L.
The onion (Allium cepa , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives.
AI overview
The onion is a widely cultivated vegetable belonging to the Allium genus, closely related to garlic, leeks, and chives. It matters because it is the most commonly grown species in its genus and serves as a staple ingredient in cuisines around the world.
AI-generated from the Wikipedia summary — may contain errors.
Species
wild garlic
species
FamilyAmaryllidaceae
Native toAfghanistan, Alabama, Alaska, Albania, Alberta, Aleutian Is., Algeria, Altay, Amur, Arizona, Arkansas, Assam
Observations38,874
Dieser Artikel behandelt die Gemüsepflanze. Zu weiteren Bedeutungen siehe Zwiebel (Begriffsklärung). Die (in Österreich, Bayern und Schwaben auch der) Zwiebel (Allium cepa), auch Zwiebellauch, Bolle, Zipolle, Speisezwiebel, Küchenzwiebel, Gartenzwiebel, Sommerzwiebel, Hauszwiebel oder Gemeine Zwiebel genannt, ist eine Pflanzenart aus der Gattung Lauch (Allium). Der Ausdruck Zwiebel bezeichnet sowohl die Pflanzenart als auch ihren verkürzten Spross, das typische unterirdische Speicherorgan, das auch von anderen Pflanzenarten gebildet wird (siehe Zwiebel als Pflanzenteil). In der Umgangssprache wird die genaue Bedeutung oft nicht beachtet. In der Botanik muss immer klar sein, ob von der Art Allium cepa oder von einem Pflanzenorgan die Rede ist. Inhaltsverzeichnis 1 Beschreibung 2 Chromosomenzahl 3 Herkunft und Verbreitung 4 Wirtschaftliche Bedeutung 5 Kultur 5.1 Anbau und Ernte 5.2 Trivialnamen und Wortherkunft 6 Verwendung 6.1 Küche 6.2 Zwiebeln als Fleischzartmacher 6.3 Gemüsezwiebeln 6.4 Silberzwiebeln 7 Inhaltsstoffe 8 Verwendung als Heilpflanze 9 Allergiepotenzial 10 Geschichte 10.1 Quellen 10.2 Historische und künstlerische Darstellungen 11 Siehe auch 12 Literatur 13 Weblinks 1
via · Kew POWO
Research
10,342 papers~29 min read
Article
28 sectionsContents
- Taxonomy and etymology
- Description
- History
- Uses
- Culinary
- Other uses
- Composition
- Nutrients
- Phytochemicals
- Adverse effects and toxicity
- Eye irritation
- Other effects
- Producing onions
- Cultivation
- Pests and diseases
- Production
- Storage
- Varieties
- Common onion group (var. ''cepa'')
- Aggregatum group (var. ''aggregatum'')
- Hybrids with ''A. cepa'' parentage
- In popular culture
- See also
- Notes
- References
- Sources
- Further reading
- External links
The onion (Allium cepa , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives.
The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion Allium fistulosum, the tree onion Allium × proliferum, and the Canada onion Allium canadense. The name wild onion is applied to a number of Allium species, but A. cepa is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season.