Onions should be the staple in every kitchen garden as they have so many culinary uses and varieties can be eaten young and fresh or stored throughout the Winter months.
Throughout history onions have been thought of as a natural 'cure all' vegetable. They belong to the allium family of vegetables together with (and no awards for getting this bit right) garlic. Scientists now agree that onions may well have the power to prevent and treat certain illnesses what exactly the magic ingredient is still unknown therefore the humble onion is still the subject of much research.
Eating raw onions may help reduce cholesterol levels because they increase levels of high density lipoproteins (HDL) molecules that help to carry the cholesterol away from the body tissues and artery walls. Scientists also believe that onions can help protect against the harmful effects of fatty foods on the blood. They appear to contain a substance that helps to prevent the blood from clotting and may increase the rate at which clots are broken down.
