A member of the lily family, onions (Allium cepa) have been cultivated and used by people since before recorded history. It is difficult to say where they were first cultivated, although some of the earliest evidence suggest onions were cultivated in the Mediterranean and middle east as long as 5000 years ago. The Romans introduced onions to Europe, after learning of them from the Greeks. The word “onion” comes from the Latin unio, meaning “large pearl.” Columbus and other Europeans brought onions with them to the Americas, where they quicky surpassed the small native onions in popularity among the Native Americans. Today, onions are cultivated in a stunning variety of shapes, sizes and colors all over the world, and are an important part of almost every cuisine.

Besides being a flavorful addition to virtually any recipe, onions provide many health benefits. They are low in calories, high in vitamins B1 and B6, folic acid, and antioxidants. Onions are believed to increase circulation, lower blood pressure, and increase “good” cholesterol.

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