A member of the lily family, the onion is the most universally eaten vegetable--but , alas possibly the least appreciated and the most taken for granted. Onions are closely related to garlic, a fact which gives context to the name. It refers to a single entity (Latin: union or unionem, meaning "united") rather than a cluster of separate cloves.

In many cultures, the onion was seen as a symbol of infinity. Ancient Egyptians took an oath of office with their right hand on an onion, believing it to represent eternity and ultimate truth. This belief was probably based on the symbolism of the layers forming a sphere within a sphere, which is quite poetic. Originally cultivated in the Middle East, onions eventually found their way to Europe (where they were greatly celebrated by the Romans), and were introduced to the New World by Columbus.

Types of Onions
Most consumers don't realize that there are two distinct types of onions sold in the market: the fresh onion and the storage onion. Fresh onions, with lighter color and thinner skin, are available in the spring and early summer, have a higher water and sugar content than storage onions. Storage onions, with darker color and thicker skins, are firm and compact--and much less susceptible to bruising and shipping damage. They arrive in markets beginning in late summer, just as the fresh onions are coming to an end.

When buying onions, choose those with short necks and dry, papery outer skins. They should be firm and hard, and reasonably blemish-free. Fresh onions are more delicate and need more care than storage onions, as they will not keep as long. All onions should be stored in a well ventilated, cool, dry place--or even refrigerated--to sustain their quality. Store onions in a single layer, as they will rot more quickly in a pile.

Yellow and white onions are the most common kind used in cooking. Their flavor starts out harsh and strong, but is mellowed through the cooking process, and becomes sweet as the natural sugars caramelize.

Red onions are very sweet when fresh, but acquire a harsh flavor when stored too long. Those with double bulbs are hotter and stronger than the single ones.

Maui onions are low in bite, and high in sugar and moisture. This is due in large part to the lush Hawaiian soil and climate. The same onion grown elsewhere would taste more like a regular yellow onion. This is a good example of how the growing conditions affect the flavor and qualities of our food!

Vidalia onions are the juiciest, sweetest variety of all. They contain more sugar than apples!

Curative properties of onions:
Similar to garlic in curative properties, onions are thought by natural healers to be infection fighters and to have natural antibiotic powers. They are historically used for treating asthma by inhibiting compounds that cause bronchial muscle spasms, and are a rich source of the cancer-busting bioflavinoid, guercetin, which is not destroyed by cooking. This naturally occurring chemical neutralizes free radicals in the body, and protects the membranes of the body's cells from damage. Quercetin may work to prevent cancer cells and blood clots from forming, to inhibit allergic and inflammatory responses, and to combat low-grade infections.

Many heart patients are now advised to eat raw onions because they help increase blood circulation and reduce blood pressure and clotting. Onions contain another natural chemical, adenosine, which has been shown to lower blood levels of LDL ("bad" cholesterol).

Folklore claims you can use a slice of raw onion to ease a toothache. In fact, some researchers believe onions can actually kill germs that cause tooth decay. There are also those who claim you can soothe a bee sting, a burn, and even athlete's foot by rubbing the affected area with a freshly cut onion!

Solutions for "Onion Breath"
"Onion breath" generally comes from eating raw onions. If you worry about this, here are a few things you can do:

• Eat only cooked onions
• Rinse your mouth with equal parts water and fresh lemon juice
• Chew on some citrus peel (any kind)
• Eat a sprig or two of parsley, nature's original breath freshener!

Onions without Tears
There is much folklore about how to prevent the painful eye irritation caused by the sulfurous fumes emitted by onions while they're being chopped. Some people say it helps to hold the non-striking end of a kitchen match in your teeth, while others believe the trick is to wet your forearms with water. I've also heard recommendations to burn a candle to "distract" the sulfur --or to leave the root end of the onion intact while cutting the rest of the bulb. These exotic techniques may be effective in some cases, but I've got one I guarantee will work. Just put the peeled onion in the freezer about an hour before you intend to cut it, then cut it in its semi-frozen state, using a very sharp knife.