The Healing Properties Of Perennial Onions

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Perennial bows

They are prized for their early, vitamin-rich greens. Sweet onions, slug, chives are less affected by diseases than others and remain in the ground until late autumn.

Most of the perennial onions originate from China, where they have been cultivated since prehistoric times. The isolation of the Chinese civilization contributed to the preservation of the originality of the onions cultivated there.

Batun onion

Batun onion

Batun came to Western Europe in the Middle Ages and, due to its early development, it is used here instead of the onion called "winter onion". In culture, it is common in many countries around the world, especially in China, Japan and Korea.

It is especially valuable in spring, when the lack of vitamins is most felt. In the leaves of batun, the content of vitamin C reaches 40 mg / 100 g, almost twice as much as in onions. In addition, batun is rich in phytoncides, carotene, vitamins B1, B2, D, proteins, phosphorus and copper salts, as well as iron, manganese, zinc, boron, nickel, molybdenum, cobalt, bromine, flavonoids, phenolcarboxylic and triterpenic acids, fitin.

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Batuna leaves are put in salads, used as a side dish. In Tatar cuisine, the batun onion is baked with eggs, cheese, and is used as an independent snack. The leaves are used as a seasoning for various dishes (sauces, okroshka, soups, marinades, salad), for filling pies, eggs, decorating various snacks and sandwiches. Batuna leaves can be salted or fermented like cabbage.

In folk medicine, it is used for colds, flu, gout, rheumatism, as a diaphoretic, diuretic, antihelminthic, hemostatic, analgesic and anti-inflammatory agent. It is used for atherosclerosis, hypertension, flu, fever, dysentery, putrefactive and fermentative dyspepsia, rheumatism, gout, and even to prevent cancer. Gruel made from green onion, wrapped in a thin cloth, is applied to the wound, which clears it of pus, reduces pain and promotes faster healing. It has a hemostatic effect. Batun onion is a good honey plant that gives a lot of nectar.

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Tiered bow

Tiered bow

The multi-tiered bow is considered by many to be a viviparous variety of the batun onion. It is also called Egyptian, viviparous, Canadian, horned, catavissa. In terms of the content of biologically active substances, it surpasses other types of onions, but has not received sufficient distribution. Widely popular in North America and from Canada came to Europe in the XVIII-XIV centuries.

In terms of taste, multi-tiered onions are not inferior to onions. Its leaves contain up to 11.4% of dry matter, sugar up to 20.5% on wet weight, the content of vitamin C reaches 40 mg / 100 g, in the bulb - 71.9; there are also carotene, vitamins B, B2, PP, flavonoids, phenolcarboxylic and terpenic acids, chlorophyll, protein and a large amount of essential oil, due to which the leaves have a very pungent taste. It is rich in mineral salts of potassium, calcium, phosphorus, iron, zinc, manganese, copper, boron, nickel, cobalt, molybdenum.

In spring and early summer, they eat mainly young juicy leaves with a sharper taste than onion leaves, as well as basal bulbs and large bulbs. In cooking, it is used in the same way as onion. The phytoncidal activity of multi-tiered onions is higher than that of other perennial species.

Altai bow

Altai bow

The local population calls Altai onions stone, mountain, sangin, sagono. It is also known under the name wild batun, Siberian wild onion, upland, Kurai, Mongolian onions, sonchina, sochuna, cheplik, kulcha. Distributed in Western and Eastern Siberia, in Central Asia, in Mongolia. It can be found especially often in Gorny Altai.

Young leaves are tender and juicy, and have good taste. The taste of the bulbs and leaves is pleasant, pungent; when flower arrows appear, they quickly coarse. In cool and wet years, the quality and yield of green leaves is much higher than in dry years. Young leaves are eaten boiled, fried and fresh.

The content of ascorbic acid reaches 87.7 mg / 100 g, carotene - 6.8 mg / 100 g, sugar - 3.2%. Its leaves contain flavonoids, phenolcarboxylic and triterpenic acids, as well as potassium, calcium, phosphorus, magnesium, sulfur, zinc, cobalt, nickel, manganese, copper, molybdenum, boron, bromine.

Altai onion is valued as a medicinal and melliferous plant. Intensely colored bulb scales are used for dyeing wool.

Chives

Chives

Chives have been cultivated throughout Europe since the 16th century. In the wild, it can be found in the valleys of the Alps. In Russia, wild plants were found near Lake Baikal, in the Altai mountains.

Especially valuable are its young leaves, which have a delicate, slightly pungent taste and aroma, which is thinner and nobler in it than that of onions. Chives are rich in vitamin C - up to 100-140 mg / 100 g, carotene - 2.5-5.0 mg / 100 g. It is most often consumed fresh, adding to ready-made dishes. They are flavored with salads, soups, omelets, meat, fish and vegetable dishes, gravies and sauces. Chopped leaves are added to the pie filling. In some areas, chives are prepared for future use - they are dried and salted.

Its greens are used to prevent colds. It stimulates the appetite and strengthens the stomach, is part of dietary meals for diseases of the gallbladder, cardiovascular system and kidneys. In Indian therapy, chives are used as a carminative, expectorant and diuretic, as well as for dysentery.

Sweet onion

Sweet onion

Fragrant onions are also known as branch onions, aromatic onions, Chinese onions, dzhusai, zhusay, wild, garlic, mountain or field garlic. It got its name because of the pleasant smell of flowers, which is not typical of other onions. In allspice, leaves and inflorescences are used for food. It has tender leaves with a pleasant garlic flavor, which are used for preparing delicious dishes.

Unlike other perennial types of onion, allspice is characterized by a low fiber content (1.1-1.8%) with a relatively high content of dry matter (up to 18%), sugars and proteins. Its leaves also contain a large amount of phytoncides, vitamins and minerals (potassium, phosphorus, iron, manganese, zinc, boron, copper, nickel, molybdenum, cobalt), as well as flavonoids, phenolcarboxylic and triterpene acids. Compared to other perennial onion species, its leaves are the richest in essential oils.

Sweet onions are consumed by a quarter of humanity. It is used as a spicy seasoning for first and second courses, salads, marinades, for making fillings, vegetable and meat okrosh, snacks. The Kyrgyz use it fresh as an appetizer, and in salted it is added to salads from sprouted mung bean and fried meat with vegetables, to soups with radish. Fragrant onions are an indispensable component of complex Kyrgyz sauces and roast game. Kazakhs put sweet onions in salads of radish, radish, spring vegetables, add to cold snacks from stuffed lungs, brains under mayonnaise.

Lamb and beef are stewed and boiled with it, minced meat for dumplings and manti is made, various dishes from offal and vegetables, noodles are prepared. It is widely used in Korean cuisine. In addition to the leaves of this onion, inflorescences with a slightly garlic flavor are also used. Fermented, they add spice to the side dishes. They are used to decorate first and second courses, salads, pickles, cold snacks.

A large amount of biologically active substances in this onion increases the body's resistance to various infectious diseases. In its raw form, it is useful for the treatment of atherosclerosis and the elimination of worms, promotes the secretion of gastric juice. Alcoholic tinctures of aromatic onions are used for coughs and externally for rheumatism. The juice is instilled into the ear for purulent inflammation. Among the peoples of the East, it is believed that it has a beneficial effect on the heart, serves as a good antidote for snake and insect bites, and is used as a hemostatic agent.

In Tibetan medicine, all parts of the plant are used for gastroenteritis, bronchitis, amenorrhea, neurasthenia. In China, it is believed that the leaves of allspice onion stop the blood from bloody vomiting and nosebleeds, and the seeds are a heart, tonic and regulate the stomach.

Allspice is an ornamental plant. He is a valuable honey plant. It can be planted under berry bushes to protect them from aphids and other pests.

Slime onion

Slime onion

The slime onion is known as "drooping, mangyr". It is found in the wild in Siberia, Altai, Central Asia, Kazakhstan and the southeast of the European part of Russia. Recently, it is grown in personal and suburban areas. The leaves of the slime contain flavonoids, phenolcarboxylic and triterpene acids, essential oils, glycosides, coumarins, phytoncides, saponins, minerals (potassium, phosphorus, calcium, sulfur, magnesium, sodium, boron, manganese, zinc, copper, nickel, molybdenum, cobalt, as well as bromine, silicon, aluminum, lead, tin).

Due to its high iron content, it is called glandular. The leaves of the slime contain a large amount of chlorophyll, vitamin C - up to 140-200 mg / 100 g and carotene - up to 2.6-4.0 mg / 100 g, vitamin B1. The bulbs are also rich in plastic substances and vitamins.

Slime is a valuable food plant. Compared to green onions, it is less spicy, tastes good and has a slightly garlic aroma. Refers to salad onions. Leaves are used for food in raw, boiled, salted, pickled and dried form, and bulbs are used fresh and canned. As a seasoning, it is served with meat and fish dishes, used for making salads, okroshka, for filling pies.

Slime onions also have medicinal properties. Its biologically active substances increase the body's resistance to various infectious diseases. Due to its high content of iron salts, it is especially useful for anemia. The phenolic compounds contained in it have capillary-strengthening activity, and triterpenic acids have anti-inflammatory and vasodilating effects. In Tibetan medicine, slime is used as a hemostatic, analgesic and antihelminthic agent. Slime is decorative during flowering. He is a good honey plant.

• Part 1. History and use of onions for medicinal purposes
• Part 2. Healing properties of perennial onions
• Part 3. Medicinal properties of wild garlic and angular onion