Onion – The Magic Bulb

This humble bulb probably originated in West Asia, and finds mention in almost all civilization records. It’s use can be traced back to 3500 BC, largely because of its ability to keep for long periods of time in all climatic conditions. Despite the fact that the ancients may not have been very fond of its strong odor, it became an accepted food to our ancestors.

After arriving in Egypt, the onion became more than a food. It finds mention in tomb paintings and inscriptions dated 3200 BCE from Egyptian civilization. In this culture, it became a symbol of eternity. Its concentrate circles fascinated the Egyptians who believed these rings denoted immortality. The bulb was used by ancient Egyptians, showing up in drawings and inscriptions Hence the bulb was often used n the mummifying process of the pharaohs, to help them in their after life. Small onions were discovered in the eye sockets of the mummy of King Ramses IV, who died in 1160 BCE, perhaps for the same reason. It was considered sacred as well as mundane, being apart of the regular diet of bread and onions. In addition, a basket of onions was considered a befitting offering for a funeral, almost as good as a basket of bread.

In ancient Sumerian scripts (this was one of the first civilizations to have developed a cuneiform script and recorded daily business), dated 3200 BCE, it finds mention as one of the excesses of the governor, since he was using temple land for cultivation of onions and cucumbers!!! So much for records for posterity. There is also evidence that the vegetable was cultivated in the royal gardens right from Ur to Babylon. Its bad odor would irritate the royal family, but did not stop them from cultivating or eating it.

Its popularity spread to ancient Greece where it was believed to bestow strength. Hence athletes would devour it with passion and after Rome conquered Greece, onions became an important part of the daily diet of its people, especially those who wanted strength. Gladiators, it is said, were massaged with cut raw onions, so their muscles could be firmer. Even Alexander’s forces were fed large quantities of onions to make them courageous and brave, not to mention strong.

As it became more popular, its medicinal properties came to light and by the Middle ages, medieval doctors were prescribing it for ailments ranging from headaches, colds, snakebites and even hair related problems.

An interesting fact is that the peasant class throughout the world and across the centuries has relished onions and bread as a full meal, and in some countries, still does, while this food is looked down upon by the upper classes. This has traditionally been true, largely because the relative inexpensiveness of the vegetable and also because of its hardiness. It was only in the Middle Ages that onions came to be accepted as a regular and healthy food by richer classes. Their strong pungent odor was a mystery to man for a very long time and each culture tried to explain it in its own way. A very colorful Turkish legend has it that when Satan was thrown out of Heaven, garlic sprang up where he placed his left foot and onions sprouted where he placed his right foot.

The name `Onion’ itself owes its birth to the middle English Unyun, French Oignon, which came from the Latin Unio (which stands for onion – it was supposed to mean something which is indivisible and if taken apart, is destroyed). The fact that each ancient language has a separate word for onions, shows that it was cultivated separately in different parts of the world. It has 325 different species that form a part of the Allium Cepa biological group.

Today, it is widespread knowledge that onions are a healthy source of sulphur compounds, antioxidants and lower cholesterol. It owes its odor to the enzymes that are released when it is cut and the tear-inducing ability to a volatile sulphur gas, allicin, which it releases.

Onions have been considered to have great medicinal properties from ancient times. In India, it was used as a diuretic and be beneficial for the heart, eyes and joints. In ancient Chinese medicine, round onions were used to `calm the liver, moisten the intestine and benefit the lungs’. In many medicine systems, raw onions are said to be good for constipation, for lowering blood pressure and healing ulcers, even curing colds, as rice porridge.

Onions are also known to have the power to lower cholesterol, help control blood sugar levels and as anti-oxidants, even block formation of malignant cells. Researches claim that red and yellow onions have a chemical called quercetin, an anti-cancer agent, specially effective in cancer of the breast.

Apart from all this, onions have an amazingly low calorie count with a good amount of proteins and folic acid. They also form a major source of vitamins, iron, and larger compositions of potassium, magnesium and calcium. The bulb is supposed to have anti fungal and anti-bacterial properties too.

So much packed in such a tiny bulb...and to think everyone always thought it was food of the poor!!!