The brown onion has white, fleshy leaves covered with layer of thin paperlike skin. It should be firm with a clear outer skin, no dark patches or signs of sprouting.
Originating in northern Asia and Palestine, the onion has been cultivated for over 5000 years. The onion was reputed as a cure and therapy for colds, earaches, warts and poor complexion. It was also believed to be an aphrodisiac and defense against evil. It is featured in northern and eastern European countries.
From January To December
From December To May
PREPARATION TIPS AND USAGE
The onion can be peeled and cut into a required style like rings and quarters or chopped. It may be eaten raw, dried, fresh, cooked, or as a seasoning
Onions should be stored in a cool, dry and dark place