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With Onions, Please!

With Onions, Please!Cooking without using onions would be extremely challenging for me.  From fresh salads and salsas, to marinades for grilled meat and vegetables, to savory soups, stews, and casseroles, onions are a versatile ingredient that provides the pop of flavor and nutrition that I seek.

Onions are a member of the Allium family. The Allium family, which includes garlic, onions, shallots, leeks, scallions and chives, has sulfur-containing compounds and flavonoids that provide health benefits.

Some research studies have shown that daily consumption of onions may increase bone density in humans and that moderate intake of onions (once or twice a week) can result in reduced risk of laryngeal, ovarian and colorectal cancer.  

Cutting onions can be a real tear-jerker. If you can’t finish chopping an onion with dry eyes, try these tips:

* Cut onions while standing to keep your eyes as far from the onion as possible.

* Chill the onion for 30 minutes to one hour before chopping to slow the gas release.

* Use a sharp knife so you can chop faster.

* Leave the root end intact, slicing into it last.

* Cut onions under cold, running water to reduce eye irritation.

More information about onions and other North Dakota specialty crops is available on North Dakota State University Extension’s Field to Fork website at https://www.ag.ndsu.edu/fieldtofork.

Whether you are an entrepreneur or a consumer of home-grown, home-processed, home-canned, home-baked food, NDSU Extension’s Field to Fork website is your one-stop shop for learning to safely grow, process, sell, and purchase North Dakota specialty crops such as:

Apples

Chickpeas

Dry Edible Beans

Grapes

Leafy Greens

Onions

Potatoes

Pumpkins

Raspberries

Snap Beans

Squash

Strawberries

Sweet Corn

Tomatoes

Photo Source: https://pixabay.com/en/onions-vegetables-healthy-power-1078149/ (downloaded 7/10/18)

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