Today, onions so firmly entered into all our usual dishes that we no longer think about its features, useful properties. And even more so, few people know where the real homeland of onions is. Today we have to find out and look a little different at this vegetable crop.
The first mention of the bow: Egypt and Rome
No one really knows where exactly the bow first appeared. But the story of the appearance of onions has its roots in South Asia. He migrated to Persia, Egypt, then to the Greek and Roman empires and later appeared in central Europe.
The fact that onions are an old vegetable is evidenced by the records of the ancient Sumerians who lived on Earth for more than three thousand years BC in Iran, Iraq, and Afghanistan. Similar records can also be found in Egyptian chronicles. All parts of the bow have always been the decoration of the festive table of the Egyptian pharaohs and they decorated the sacrificial altar, and also used for mummification.
You can find references to the use of this ancient vegetable in many sources of art and literature. For example, Egyptian slaves were obliged to eat onions so that they would not be sick during the endless construction of the pyramids.
All this suggests that the homeland of the onion belongs to this part of the Earth.
The ancient Roman commander Xenophon also ordered his legionnaires to regularly eat onions. He believed that he gives fighters strength, restores their energy and makes them fearless in front of the enemy.
Historical Facts: China and Japan
In ancient China and Japan, "fragrant" onions were grown . It is also mentioned in the historical book about medicinal herbs. It dates from 2600 BC. The well-known doctor Li Shizhen described the beneficial properties and use of more than 1,500 plants that were used as a treatment, among them was the mention of onion bunches.
The well-known physician, philosopher and poet of Central Asia Avicenna (980-1037) in his works described onions as a means of treatment for wounds and diseases. He gave his recommendations on getting rid of some ailments.
Thus, it is difficult to unequivocally answer where the onion is home, but it is known for certain that this is the Ancient World of South Asia.
Ancient India was no exception, onion cultivation was also widespread here. He came to India thanks to the army during the resettlement on the Hindustan. The Indians were very sensitive to this vegetable crop, because they knew how healthy it was. Evidence of this is the mention of it in the medical treatise "Charvaka-Samshita." But unlike others, the Indians did not use onions in cooking, as they were frightened by the smell. But he was valuable as a medicine.
When did onions appear in our country?
In the XII-XIII centuries, Kievan Rus began active trade with the countries of Byzantium and Europe, strengthened trade and economic relations between the countries. It was then that various varieties of onions began to be imported into our country for the first time. And since this happened almost at the same time from different parts of the world, it was difficult to assess at that moment which country is the homeland of the onion.
Experts are of the opinion that he appeared from the banks of the Danube. And from the XVIII century, the correspondence of Archbishop Samuel about Rostov the Great was preserved, that the inhabitants of this city get rid of all their troubles with onions and garlic and never require any medicine.
The appearance of onions in European countries
Until the XVIII century, residents of European countries did not know about the existence of this garden plant. The history of onions begins in Europe only in the Middle Ages.
In the Middle Ages it was believed that the head of onions or garlic is able to protect against diseases, evil spirits, if you wear it as a talisman. The legendary King Richard the Lionheart had such an amulet. He believed that it brought him luck in battles. Doctors and sorcerers not only used bow in treatment, but also used it in magical rituals.
In all states, its cultivation began to bear production volumes. It was in Spain that onion reached its climax in development. The Spaniards have created special varieties of varieties, which are still famous for their productivity and taste.
The period from the XVIII to the XX century was the heyday of onion culture. This has become the story of agro-industrial production and the cultivation of new varieties. Specialists began to study in more detail the biological and chemical properties of onions. But despite this, discoveries of new varieties of onions are still continuing in different parts of the world.
Homeland of onion and its properties
If the vegetable’s homeland is more or less clear, then let's figure out what its nutritional value is and what is the chemical composition.
The main nutritional value of onion is its high content of carbohydrates (4-16%) and compounds of nitrogen oxides (1-4%). It contains amino acids, vitamins of group C, B, PP and minerals (1% ash containing potassium, calcium, phosphorus, sodium and other elements). This can boast of onions.
Green leaves contain important acids for metabolic processes in our body. And our usual taste and smell is due to the content of esters, the number of which varies from 5 to 65 mg, depending on the growing conditions, degree of maturity and other factors.
Onion batun - fellow onion?
Onion-batun, or, as it is otherwise called, "Tatar", belongs to the onion family. The homeland of onions of this variety is also in Asia. It is unpretentious, frost-resistant and therefore has been widely used around the world.
Due to its effective (nutritionally) physical and chemical properties and accessibility to everyone, it allows it to be used everywhere from various diseases. In folk medicine, there are many recipes for its use for the good of health.
It is well known that the batun lowers blood pressure, and also improves the condition of blood vessels. Among other things, the batun perfectly tones and is an antiseptic.
When the body lacks vitamins, this vegetable crop is able to compensate for the average daily intake of vitamin C, it is enough to eat only 150 grams of onion per day. In addition, the batun is able to improve metabolism in gout, various diseases of the liver and kidneys. Frequent use of onions in their diet has a beneficial effect on the condition of the skin and mucous membranes.
In the description of the onion-batun it is easy to notice a clear similarity with onions. Green bunches of leaves extend from the onion head. Onions have a rounded head, and with a batun it is small and almost flat.