Onions are of uncertain origin. They grow wild in many places and may be found in the hardwood forests in early spring. Chinese records show the cultivation of onions for 7,000 years. Ancient Egypt considered onions to be a symbol of eternity.
Onions are undemanding and are easily grown in almost any tiny corner of our yard. They are welcome as the ‘first breath of spring.’ They are the ‘proper’ garnish for a hamburger sandwich and are great in salads, soups and stews.
They are available in several forms. Beside the familiar green onion that is eaten leaf and all, they are available as the bulb with no top and are classified as ‘dry’ onions. They may also be gotten as chopped ‘dried’ onions which will store for a long time are excellent when they are reconstituted in soups and stews.
We are familiar with some of the varieties, such as the yellow onion, the white onion, the Bermuda onion, and the sweet tasting Vidalia onion which is not so much a variety as it is the result of the soil where it is grown.
It is interesting to note that onions are latitude sensitive. The further we are from the equator, the longer are the summer days. This has a great effect on growing onions. The longer the daylight hours the larger will be the root growth. By careful selection, you can plant a variety that will do best for you in your particular latitude.
