Facts & Info

Onions are part of the Allium family which contains over 300 species; this also includes Leeks, Garlic, Spring Onions, Shallots and Chives. The pungent onion smell is caused by the presence of allicins, they are released when part of the plant is cut. This is what causes your eyes to water.

Onions (Allium spp) are planted throughout the year depending on the region and climatic conditions.. It can take anywhere from 3 to 6 months months for onions to germinate from seed to onion bulb. The plants are monitored closely for pests and diseases An agronomist is usually consulted during the season. The most recognisable sign that an onion crop has reached maturity is the fall of the leaf or the lodging.

Harvesting - the onions are lifted by running a metal rod underneath the buried onion bulb severing the roots and killing the plant. As the leaf dies the onion begins to develop its crispy husk exterior. Once harvested onions are then dried. This process is can be in bins by using fans as well as natural airflow or dried on the ground once lifted. Drying techniques depend on climatic conditions and regions grown.

Packing - onions are packed in various different ways. One example is: the onions pass through a series of conveyor belts where the tail and roots are removed, this is often done mechanically. Onions then pass inspection tables where graders monitor and remove non conforming onions..

To gain further knowledge and information using this website it is a requirement that you are a current levy payer or member of onions Australia. Enter via the membership tab on the left hand side (if using for the first time) and click on levy payer or member. You will then be directed to the area which contains over 25 years of research and development.

The benefits of Onions

• may help reduce the risk of heart disease
• may help reduce risk of stroke
• may help fighting rising cholesterol
• Helps in killing bacteria
• may help in combating cancer

Onions might make you cry but their benefits outweigh this!

Some interesting points re the health benefits from onions

• Japanese women rarely get heart disease. This may be because (recent study) that 83 per cent of Japanese women obtain quercetin from onions.
• Quercetin in onions helps by stopping LDL cholesterol becoming oxidised - oxidised LDL carries cholesterol to the artery walls more quickly.
• According to Dutch research; half an onion a day keeps stomach cancer away.
• University of Hawaii found similar results in a study of lung cancer. Those who ate more onions were half as likely to get lung cancer.
• A French study has even indicated that onions and garlic may be helpful in guarding both men and women from breast cancer.
• The sulphur content of onions may also inhibit tumours.
• Onions can help to kill bacteria
• A Japanese study found by adding onions to ground beef helped neutralise Salmonella.
• Applied to the skin onions may have healing powers. People have used onions to kill funguses, yeast and parasites.
• Onions can also soothe the sting of insect bites

What to look for when purchasing an onion

• firm onions with a papery skin
• free of skin blemishes

How to store an onion

• cool dry place
• do not store with your potatoes
• kept cool and dark - onions can store up to 2-6 months depending on variety
• if you only use part of the onion - they can be wrapped and refrigerated for up to 4 days.

Tricks to stop you from crying

• refrigerate your onion for an hour prior to chopping/peeling etc
• chop under running water
• chop without cutting into the base plate (root area)