Natural Healers- Onions

 The onion plant is widely distributed throughout the world, and whilst it has been suggested that it originates from Central Asia, no one knows for sure. Its high sulphur content enables it to act as a strong disinfectant, and may account
for it being hung outdoors to absorb the infection that was the plague. The Chinese, East Indians and Ancient Greeks and Romans revered onions.
  Onions contain many medicinal chemical compounds, with antibacterial, anti-inflammatory properties, whilst promoting heart and gut health. The sulphur compounds in onions are responsible for their antibacterial  and antiviral properties, and for their taste.  They are also good for quercetin, a

flavonoid that prevents blood clots and cholesterol sticking to arterial walls. It will also, eventually, raise levels of healthier cholesterol in the blood. Other compounds in onions provide the right food in the gut to encourage healthy bacteria, and may subsequently help prevent bowel cancer.
  The stronger flavoured the onion, the better, and it is best eaten raw, its properties diminishing the more you cook it. The red onion contains pigments that gives it an antioxidant boost. Even spring onions contain immunity boosting compounds.
  Onion is believed to ward off colds, induce sleep and cure indigestion. Fresh onion juice is antibiotic, diuretic, expectorant and antispasmodic, making it a useful treatment for coughs, colds and other chest and throat infections.
  Onions need a site in full sun and do best on light deep loam that has been well manured the previous autumn.  Japanese varieties can be sown from the end of August, to be thinned in the spring to 2inches apart, and pulled up in June.

A maincrop can be sown from seed on site, mid- August, to be transplanted in March into a bed with firmed soil. Seeds can also be sown into a bed in March.
  Onion sets can be planted out in March/April. Space the bulbs 6inches apart and cover so only the tips are showing. Once grown (usually around the longest day), onions should have their tops bent over to encourage ripening. Two weeks later use a fork to loosen the roots. A further fortnight later, lift the onions and spread them somewhere to dry.