0_Wizard
I love onions, especially sweet onions. They are harvested once a year, despite being biennial.
The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season.
chosen_Onion_0
Onion
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Onion
The onion ("Allium cepa" L., from Latin "cepa" "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus "Allium". Its close relatives include the garlic, shallot, leek, chive, and Chinese onion. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion ("Allium fistulosum"), the tree onion ("A." ×"proliferum"), and the Canada onion ("Allium canadense"). The name "wild onion" is applied to a number of "Allium" species, but "A. cepa" is exclusively known from cultivation.
Susan Christie
Susan Christie is an American singer from Philadelphia, Pennsylvania. She is best known for a minor hit folk song “I Love Onions” (1966) and for her critically acclaimed solo psychedelic-folk album "Paint A Lady" (2006). Early career  A gifted child, Susan Christie met music producer and director John Hill while the two were involved in a junior-high play. Most of her future music was produced in collaboration with Hill, with whom she was also romantically involved. Following high school, the two studied together at Berklee College of Music in Boston, Massachusetts. During this time, they came to the attention of Cameo-Parkway record producer Dave Appell, which inspired both Christie and Hill to begin seriously pursuing music as a career.
Hot dog variations
This is a listing of regional variations on the hot dog. Different areas of the world have local variations on the type of meat used, condiments, and means of preparation, which are enumerated below. Hot dogs are very popular throughout the United States. Many regional variations exist. Hot dogs made with caribou meat added are sold as "reindeer dogs" throughout Alaska. The Sonoran hot dog is popular in Tucson, Phoenix, and elsewhere in southern Arizona, as well as in the neighboring Mexican state of Sonora. It is a hot dog wrapped in mesquite-smoked bacon, cooked on a grill or on a griddle or comal, then topped with pinto beans, onions, tomatoes, mayonnaise, mustard and jalapeño salsa or sauce, and served on a bolillo roll, often with a side of fresh-roasted chili pepper.
Cocktail onion
A cocktail onion is usually a pearl onion pickled in a brine with small amounts of turmeric and paprika. Pearl onions are naturally sweet, which makes them an excellent pairing with many cocktails. Other sweet onions such as the crystal wax, also known as the white Bermuda, are also sometimes used. In many cases, white varieties of these sweet onions are used, since many consumers expect cocktail onions to be white. However, yellow or red sweet onions may be used as well. In northern California cuisine some haute bars may use sliced red onion pickled in vinegar. Some recipes also call for the onions to be packed in white vermouth as well as vinegar.
Vidalia, Georgia
Vidalia ( or ) is a city located primarily in Toombs County, Georgia, United States. The city also extends very slightly into Montgomery County. As of the 2010 census, the city population was 10,473. Vidalia is the principal city of the Vidalia Micropolitan Statistical Area, a micropolitan area that covers Montgomery and Toombs Counties, and had a combined population of 36,346 at the 2010 census. The town was incorporated on January 1, 1890. It is the largest city in Toombs County, but it is not the county seat. Although a Georgia website suggests the town may have been named "via dalia" ("road of dahlias"), it may have been named — like Vidalia, Louisiana — in honor of Don José Vidal, a Spanish aristocrat.
Sweet onion
A sweet onion is a variety of onion that is not pungent. Their mildness is attributable to their low sulfur content and high water content when compared to other onion varieties. United States sweet onions originated in several places during the early twentieth century. Vidalia onions were first grown near Vidalia, Georgia, in the early 1930s. Today the name refers to onions grown in a 20-county production region in the state of Georgia as defined by both Georgia state statute and by the U.S. Code of Federal Regulations. South Texas also acquired what is known as the 1015 onion in the early 1980s by Dr. Leonard Pike, a horticulture professor at Texas A&M University, Texas.
Walla Walla, Washington
Walla Walla is the largest city in and the county seat of Walla Walla County, Washington, United States. The population of the city itself was 31,731 at the 2010 census. The population of Walla Walla and its two suburbs, the town of College Place and unincorporated "East Walla Walla," is about 45,000. Walla Walla is in the southeastern region of Washington, approximately four-and-a-half hours away by car from Portland, Oregon, and Seattle, Washington, and only thirteen miles north of the Oregon border. Recorded history in this state begins with the establishment of Fort Nez Perce in 1818 by the North West Company to trade with the Walla Walla people and other local Native American groups.
1_Apprentice
Really? Where are sweet onions usually grown?
0_Wizard
I'm not certain. It is of the Allium species though and they call it a "wild onion".
The name "wild onion" is applied to a number of "Allium" species, but "A. cepa" is exclusively known from cultivation.
self_Onion_4
Onion
self_0_Onion
Onion
The onion ("Allium cepa" L., from Latin "cepa" "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus "Allium". Its close relatives include the garlic, shallot, leek, chive, and Chinese onion. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion ("Allium fistulosum"), the tree onion ("A." ×"proliferum"), and the Canada onion ("Allium canadense"). The name "wild onion" is applied to a number of "Allium" species, but "A. cepa" is exclusively known from cultivation.
Garlic
Garlic (scientific name Allium sativum) is a species in the onion genus, "Allium". Its close relatives include the onion, shallot, leek, chive, and "Chinese onion". Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to Ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine. "Allium sativum" is a bulbous plant. It grows up to 1.2 m (4 ft) in height. Its hardiness is USDA Zone 8. It produces hermaphrodite flowers. It is pollinated by bees and other insects.
Allium tricoccum
Allium tricoccum (commonly known as ramp, ramps, spring onion, ramson, wild leek, wood leek, and wild garlic) is a North American species of wild onion widespread across eastern Canada and the eastern United States. Many of the English names are also used for other "Allium" species, particularly the similar "Allium ursinum" which is native to Europe and Asia. "Allium tricoccum" is a bulb-forming perennial with broad, smooth, light green leaves, often with deep purple or burgundy tints on the lower stems, and a scallion-like stalk and bulb. Both the white lower leaf stalks and the broad green leaves are edible.
Allium
Allium is a genus of monocotyledonous flowering plants that includes hundreds of species, including the cultivated onion, garlic, scallion, shallot, leek, and chives. The generic name "Allium" is the Latin word for garlic, and the type species for the genus is "Allium sativum" which means "cultivated garlic". Linnaeus first described the genus "Allium" in 1753. Some sources refer to Greek αλεω (aleo, to avoid) by reason of the smell of garlic. Various "Allium" have been cultivated from the earliest times, and about a dozen species are economically important as crops, or garden vegetables, and an increasing number of species are important as ornamental plants.
Wild onion dinner
Wild Onion dinners are social gatherings held in the spring by various Native American tribes in Oklahoma, especially southeastern tribes. The meals focus on the spring appearance of wild onion, a food that was familiar to most of the tribes east of the Mississippi. "Wild onion" refers to several plant species but most commonly "Allium vineale" or "Allium canadense". "Allium tricoccum" or ramps are a customary food in the eastern United States but not Oklahoma. Families often gather wild onions together from February to April. The plants can be found even in urban areas. Typically the wild onions are fried with scrambled eggs.
Stromatinia cepivora
Stromatinia cepivora is a fungus in the division Ascomycota. It is the teleomorph of Sclerotium cepivorum, the cause of white rot in onions, garlic, and leeks. The infective sclerotia remain viable in the soil for many years and are stimulated to germinate by the presence of a susceptible crop. "Sclerotium cepivorum" is the asexual reproductive form of "Stromatinia cepivora" and is a plant pathogen, causing white rot in "Allium" species, particularly onions, leeks, and garlic. On a worldwide basis, white rot is probably the most serious threat to "Allium" crop production of any disease. This is a soil borne fungus and affects susceptible crops planted in infected soil containing sclerotia.
Allium canadense
Allium canadense, also known as Canada onion, Canadian garlic, wild garlic, meadow garlic and wild onion is a perennial plant native to eastern North America from Texas to Florida to New Brunswick to Montana. The species is also cultivated in other regions as an ornamental and as a garden culinary herb. The plant is also reportedly naturalized in Cuba. "Allium canadense" has an edible bulb covered with a dense skin of brown fibers and tastes like an onion. The plant also has strong, onion-like, odor. Crow garlic ("Allium vineale") is similar, but it has a strong garlic taste. The narrow, grass-like leaves originate near the base of the stem, which is topped by a dome-like cluster of star-shaped, pink or white flowers.
1_Apprentice
Oh, are they called anything other than wild onions? You seem quite knowledgeable and I love that you have all these facts!
0_Wizard
They call a variety of onion "wild onion". They are also closesly related to other foods such as garlic, shallots, leeks, and I like all of them.
Its close relatives include the garlic, shallot, leek, chive, and Chinese onion.
self_Onion_1
Onion
self_0_Onion
Onion
The onion ("Allium cepa" L., from Latin "cepa" "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus "Allium". Its close relatives include the garlic, shallot, leek, chive, and Chinese onion. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion ("Allium fistulosum"), the tree onion ("A." ×"proliferum"), and the Canada onion ("Allium canadense"). The name "wild onion" is applied to a number of "Allium" species, but "A. cepa" is exclusively known from cultivation.
Garlic
Garlic (scientific name Allium sativum) is a species in the onion genus, "Allium". Its close relatives include the onion, shallot, leek, chive, and "Chinese onion". Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to Ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine. "Allium sativum" is a bulbous plant. It grows up to 1.2 m (4 ft) in height. Its hardiness is USDA Zone 8. It produces hermaphrodite flowers. It is pollinated by bees and other insects.
Shallot
The shallot is a type of onion, specifically a botanical variety of the species "Allium cepa". The shallot was formerly classified as a separate species, "A. ascalonicum", a name now considered a synonym of the currently accepted name. Its close relatives include the garlic, leek, chive, and Chinese onion. Shallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean. The name "shallot" comes from Ashkelon, an ancient Canaanite city, where people in classical Greek times believed shallots originated. Indian names for shallots include "kaanda" or "gandana" or "pyaaz" (Hindi, Marathi, Marwari and Punjabi), "gundhun" (Bengali), "cheriya ulli" or "chuvanna ulli" (Malayalam), ଉଲ୍ଲି ପିଆଜ (ulli piaja in Odia), "chinna ullipayi" (Telugu) and "chinna vengayam" (or "sambar vengayam" in the Chennai region) (Tamil).
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Ancient Israelite cuisine
Ancient Israelite cuisine refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. The dietary staples were bread, wine and olive oil, but also included legumes, fruits and vegetables, dairy products, fish and meat. Religious beliefs, which prohibited the consumption of certain foods, shaped the Israelite diet. There was considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages.
Curry
Curry (, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree. There are many varieties of dishes called 'curries'. For example, in original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and, to some extent, family preference.
1_Apprentice
I really enjoy onions as well, but I get heartburn easily. Do you know any remedies for heartburn specifically for eating wild onions?
0_Wizard
I knmow that the heartburn occurs due to gastric acid coming up into the esphogus. Many people use calcium tablets to soothe the burning sensation.
Heartburn is usually due to regurgitation of gastric acid (gastric reflux) into the esophagus and is the major symptom of gastroesophageal reflux disease (GERD).
partner_Gastric_acid_2
Heartburn
partner_1_Heartburn
Heartburn
Heartburn, also known as acid indigestion, is a burning sensation in the central chest or upper central abdomen. The pain often rises in the chest and may radiate to the neck, throat, or angle of the jaw. Heartburn is usually due to regurgitation of gastric acid (gastric reflux) into the esophagus and is the major symptom of gastroesophageal reflux disease (GERD). In about 0.6% of cases it is a symptom of ischemic heart disease. The terms indigestion includes heartburn along with a number of other symptoms. Indigestion is sometimes defined as a combination of epigastric pain and heartburn. Heartburn is commonly used interchangeably with gastroesophageal reflux disease rather than just to describe a symptom of burning in one's chest.
Gastric acid
Gastric acid, gastric juice or stomach acid, is a digestive fluid formed in the stomach and is composed of hydrochloric acid (HCl), potassium chloride (KCl) and sodium chloride (NaCl). The acid plays a key role in digestion of proteins, by activating digestive enzymes, and making ingested proteins unravel so that digestive enzymes break down the long chains of amino acids. Gastric acid is produced by cells in the lining of the stomach, which are coupled in feedback systems to increase acid production when needed. Other cells in the stomach produce bicarbonate, a base, to buffer the fluid, ensuring that it does not become too acidic.
Rabeprazole
Rabeprazole is a proton pump inhibitor that suppresses gastric acid production in the stomach. It has several medical uses: the management of conditions that involve excess gastric acid production (e.g. Zollinger–Ellison syndrome), conditions that are worsened by gastric acid (e.g. ulcerations of the gastrointestinal tract), and conditions involving prolonged exposure to gastric acid (e.g. symptomatic gastroesophageal reflux disease). Rabeprazole's adverse effects tend to be mild but can be serious, including deficiencies in essential nutrients, rare incidences of liver and bone damage, and dangerous rashes.
Peptic ulcer disease
Peptic ulcer disease (PUD) is a break in the lining of the stomach, first part of the small intestine or occasionally the lower esophagus. An ulcer in the stomach is known as a gastric ulcer while that in the first part of the intestines is known as a duodenal ulcer. The most common symptoms of a duodenal ulcer are waking at night with upper abdominal pain or upper abdominal pain that improves with eating. With a gastric ulcer the pain may worsen with eating. The pain is often described as a burning or dull ache. Other symptoms include belching, vomiting, weight loss, or poor appetite. About a third of older people have no symptoms.
Proton-pump inhibitor
Proton-pump inhibitors (PPIs) are a group of drugs whose main action is a pronounced and long-lasting reduction of stomach acid production. Within the class of medications, there is no clear evidence that one agent works better than another. They are the most potent inhibitors of acid secretion available. This group of drugs followed and largely superseded another group of medications with similar effects, but a different mode of action, called H-receptor antagonists. PPIs are among the most widely sold drugs in the world, and the first one, omeprazole, is on the WHO Model List of Essential Medicines.
Discovery and development of proton pump inhibitors
Proton pump inhibitors (PPIs) block the gastric hydrogen potassium ATPase (H/K ATPase) and inhibit gastric acid secretion. These drugs have emerged as the treatment of choice for acid-related diseases, including gastroesophageal reflux disease (GERD) and peptic ulcer disease. PPIs also can bind to other types of proton pumps such as those that occur in cancer cells and are finding applications in the reduction of cancer cell acid efflux and reduction of chemotherapy drug resistance. Evidence emerged by the end of the 1970s that the newly discovered proton pump (H/K ATPase) in the secretory membrane of the parietal cell was the final step in acid secretion.
Taste
Taste, gustatory perception, or gustation is one of the five traditional senses that belongs to the gustatory system. Taste is the sensation produced when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with smell (olfaction) and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food or other substances. Humans have taste receptors on taste buds (gustatory calyculi) and other areas including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste.