Learn about food: Onion, Green Onion, Pumpkin, Garlic

Onion
The onion is a very cultivated plant from the west to central Asia. The oldest report about their culture comes from Egypt. Onions and leeks were an important part of food for workers of the pyramids around 2800-2300 BC. The onions are then spread around Europe with the Roman culture. The seed of the onion is obtained by letting the bulbs are “nearing”. Its content in sulfur compounds is responsible for the characteristic aroma and strong flavor.

Green onion
It belongs to the same species that the common onion. In the kitchen, is used for the development of broths due to its strong flavor. They are used both as a bulb leaves (which have elongated form of tapes). It brings appreciable amounts of calcium, iron, and potassium and is rich in vitamin A, although it is low in phosphorus.

Pumpkin
It is a plant leaf flat and even simple bulb, shaped like a cylinder. Its flavor is similar to the onion and its diameter is 2 or 3 cm. The edible part is white. He brings substantial quantities of iron, calcium and fiber.

Garlic
He is a member of the same group of plants that onion. Their culture is so ancient that it is difficult to track with certainty their region of origin. Apparently comes from southern Siberia. It then spread to southern Europe, where they began to multiply in the wild in Sicily, for example. It is widely grown in Latin countries bordering the Mediterranean. Dumas described the air of “La Province” as “particularly perfumed by the refined essence of this mystically attractive bulb.”

The ancient Greeks placed garlic on piles of stone in the road crossings as dessert for Hectare, and according to Pliny, garlic and onion were invoked as deities by the Egyptians did when their prayers. It was widely consumed by the Greeks and Romans as you can read in “Églogas” Virgil. During the First World War was used him as an antiseptic. In 1916 the Spanish government offered large sums of money by the largest amount of garlic that could produce and thus give a course in the control of the suppurations wounds.

The bulb, the only edible part, is composed of nature. In reality there are many small bulbs; known as “teeth”, grouped between membranes and locked inside a “skin” White argues that as in a sack. The active properties of Garlic depend on a vital and volatile oil that can be obtained by distillation with water and that is also present in the entire family of onions. It is rich in sulfur, but contains no oxygen. Well quoted in culinary art, it is widely used as a condiment.