The mighty onion

It’s hard to pinpoint just one reason to love the onion!

The Mighty Onion

Eating onions gives more to our lives than simply flavor to our food. Incorporating onions into our diet can alter the course of major disease, such as heart disease, Alzheimer’s, and most forms of cancer.

Beneficially effecting a staggering multitude of other diseases and disorders including cataracts, cardiovascular disease as well as cancer of the breast, colon, ovarian, gastric, lung, and bladder while helping to reduce the risk of Parkinson’s disease and stroke. You can see that the onion is mighty, in deed!

The richest dietary source of quercitin, onion holds a powerful antioxidant flavonoid that has been shown to thin the blood, lower cholesterol, ward off blood clots, and fight asthma, chronic bronchitis, hay fever, diabetes, atherosclerosis and infections. Onions antioxidants and amino acids allow your body to function optimally, help prevent damage and are used in virtually every vital function in the body. Oh that’s all? No, there’s more.

“Onions are excellent at killing cancer cells.” Published recently in Food Research International, “Onions activate pathways that encourage cancer cells to undergo cell death. They promote an unfavorable environment for cancer cells and inhibit growth by disrupting communication between cancer cells.”

“Altering dietary habits may be a practical and cost-effective means of reducing cancer risk and modifying tumor behavior. Approximately 30–40% of cancers are preventable by appropriate food and nutrition, physical activity, and maintenance of healthy body weight.

” Said in the US National Library of Medicine National Institutes of Health research article: ‘Garlic and onions: Their cancer prevention properties’ published in 2015.

Summarizing that, “Mechanistic studies provide compelling evidence that garlic, onions, and their (stinky) sulfur components alter the biological behavior of tumors, tumor microenvironments, or precancerous cells, and decrease cancer risk.”

Do you smell breakthrough? Onions pungent smelling sulfur compounds are actually a powerful detox element which help the body to release toxins, especially from the liver.

Foods naturally high in sulfur also help the body detox itself of heavy metals and other dangerous toxins. Damage to DNA caused by environmental toxins is thought to be the cause of most cancer.

Eating organic, local sustainable food never sounded better!

“Organic conditions boost flavonoids and antioxidant activity in onions” said the Journal of Agricultural and Food Chemistry in a study published on June 14, 2017. They went on to say, “organic foods contain more health-benefiting phytochemicals.

” Now, researchers have found that flavonoid levels and antioxidant activity in organic onions are higher than in conventional onions.

Their investigation, in ACS’ Journal of Agricultural and Food Chemistry, is the longest-running study to address the issue.

An organic onion a day? A study conducted at the Fred Hutchinson Cancer Research Center in Seattle found that eating a teaspoon of fresh garlic and a half cup of onions per day increases the levels of a key enzyme for removing toxins in the blood cells.

As told by FOX News, “eating onions can get your blood sugar-and your weight-on the right track. So here is a simple, powerful health-enhancing recommendation: Eat an onion every day.

One medium-sized onion equals approximately one cup of onion when chopped.”

In addition, other factors including the gut microbiome, may also influence responses, giving last weeks blog post about gut-boosting Okra something more to think about.

You see, organic onions are an essential ingredient, to the flavor of wellness through-out our life.  The taste of a good life, absent from disease is the most savored quality offered up in the onion. So next time you start to cry over an onion, let them be tears of joy! Breakthrough is yours.

“It’s hard to imagine civilization without onions.”
— Julia Child


  • 1 acorn squash, halved, seeded and cut into 8 wedges
  • 1 medium onion, cut into 8 wedges
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • ½ cup Aris plain sheep’s milk yogurt
  • 2 teaspoons fresh squeezed lemon juice
  • ¼ cup loosely packed fresh mint leaves


  1. Preheat over to 375. On a rimmed baking sheet, toss squash and onion with oil; season with salt and pepper. Roast until squash is tender, 30-35 minutes.
  2. In a small bowl, combine yogurt and lemon juice. Transfer squash and onion to a serving plate. Top with yogurt and mint.
  3. Serve with a refreshing glass of mint green tea or lemon water..

The Mighty Onion

Give thanks… and enjoy!

Onion Preparation & Storage TIPS:


Onions are healthy raw & cooked, though raw onions have higher levels of organic sulfur compounds that provide many benefits, according to the BBC.

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A 2005 study in the Journal of Agricultural and Food Chemistry found that there is a high concentration of flavonoids in the outer layers of onion flesh, so you’ll want to be careful to remove as little of the edible part of the onion as possible when peeling it.

Never microwave your antioxidant-rich foods since the process decreases the antioxidant content by more than 75% in just one minute.


Best not to leave an onion cut open in the fridge because it will absorb bacteria. Either use the whole onion, or buy a variety of small, medium and large onions to have on hand; and use accordingly.

 Sage Mountain Farm CSA box shares typically include a variety of sizes in a season, seeing to it that in my kitchen, an onion never goes to waste.

However, once an onion is in a salad in a sealed container, it is safe and can be eaten at a later time.

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The Mighty Onion
Together, let’s get healthy!

To be engaged in Community Supported Agriculture (CSA), offers you a chance to share in a sustainable small farm’s hand picked, certified organic seasonal daily harvest.
There truly is a difference in taste, quality and variety! 

Let’s make small farms in our region stronger and profitable, for theirs is a labor of love.
Support your local small farm and become a CSA member today!

Mighty Onions – Plant Talk

Posted in Gardening Tips on April 1 2014, by Sonia Uyterhoeven

Sonia Uyterhoeven is the NYBG’s Gardener for Public Education.

The Mighty OnionI can be very sentimental when it comes to gardening, and the subject of today’s topic always brings a tear to my eyes: onions. My favorite onions are bunching onions (spring or green onions), though they are not the culprits that make me cry. Spring onions are an incredibly versatile delight that can be tossed into a salad or sauce at the last minute. Instead, it’s their pungent cousins that get me, so let’s talk about them.

You will notice that onions are listed as three separate growing types: short-day, intermediate, and long-day varieties. Onions are sensitive not only to temperatures but to the amount of daylight, as well.

Short-day onions will start to form their bulbs with 11-12 hours of daylight; intermediate types need between 12 and 18, and long-day onions only form their bulbs after receiving 14 hours or more of sunlight.

Northerners grow long-day onions that are planted in the spring, southerners plant short-day onions grown in the winter, and intermediate types are generally planted in early spring and harvested in summer.

Mighty Onion And Powerful Potato

In today's time a complete and balanced meal could be Onion (your vegetable) + Daal + Potato (Your grain replacement)

We are currently living in an extraordinary situation, locked down at our home and our pantries are stocked with the everlasting onion and potatoes. Truly I thank God for them! It will help us stay on track with our health goals even if we are not able to incorporate any other vegetables in our diet. Let me tell you a little more about these two:

  • Dread not the powerful potato – the most misunderstood root. I love this Irish prayer by John Taylor Petee and I am sharing a quote from it–
  • “Search out the poor, their wants and their needs
  • Prayer for peace, and grace, and spiritual food,
  • For wisdom and guidance – for all these are good,
  • But don't forget the potatoes.”

In times of pandemic, a bag of potatoes lying in our house can truly save us.

250 years ago, Anthony Parmendier a French apothecary (someone who prepares and sells medicines) after going to prison for 5 times during France's 7-year war surviving on a diet of only potatoes.

He realized the nutritive value of potatoes and won the award in 1785 when famine struck France and grains disappeared and he advocated eating potatoes in place of the grain.

In 1842, it was mandatory for the royal navy sailors to eat potatoes daily as it prevented scurvy. Let me now tell you the nutritive richness of potato. It is the best known source of Vitamin C the need of the day to boost immunity.

A complex carbohydrate dietary fibre rich food, it contains up to 80% water, steadily releases energy in the body and is safe for diabetics.

It contains NO fat and let's not forget magnesium which helps elevate our mood, no wonder it is a comfort food!

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Phytochemicals in the potato rival those in spinach. So don't malign the potato, cook it in the right way!

While having studied diets of centenarians, onions feature heavily in it. The mighty onion is a very important vegetable promoting longevity.

I know that the onions contain natural sulphur, which aids in mucous drying keeping the bronchial tract clean.

The strong flavour and smell of the onions which often make you cry could actually prevent infections, no wonder in the middle ages onions were used as prevention against the plague.

I am so glad to share with you that the ordinary onion has the property to liquefy phlegm and prevent its recurrence. Today I use it and recommend it as a herbal remedy to prevent colds and coughs, bronchitis and influenza.

I eat it daily and ask you to too! This is truly the need of the hour when we are surrounded by this virus which is known to target the respiratory tract.Please use onions in every meal, be it raw, sautéed, roasted, grilled or tossed with other food.

The Mighty Onion Family

Children’s Digest|February 2017

It's a vegetable with a sharp, distinctive taste. When we start to slice or chop it, tears flow freely from our eyes. Yet, we find it difficult to make do without this culinary star. Yes! We're referring to the onion, of course! 

It's a vegetable with a sharp, distinctive taste. When we start to slice or chop it, tears flow freely from our eyes. Yet, we find it difficult to make do without this culinary star. Yes! We're referring to the onion, of course! 

The onion is believed to have originated in Asia, though it is probable that onions may have been growing wild on every continent. Prehistoric people probably ate wild onions long before farming was invented.

They must have discovered that onions were one of the few foods that did not spoil quickly, helped to quench thirst, and could easily be preserved for later use when other food sources were scarce. Onions were mentioned in the first dynasty of Ancient Egypt, around 3200 BCE, and were depicted and mentioned in tomb paintings and inscriptions from that time on.

Some Egyptian paintings depict onions heaped on banquet tables. The ancient Egyptians worshipped the onion, believing that its spherical shape and concentric rings symbolized eternity. Therefore, onions were buried with Egyptian pharaohs.

Archeologists discovered small onions in the eye sockets of the mummy of King Ramses IV who died in 1160 BCE, and onion bulbs were found in the tomb of the Egyptian boy king, Tutankhamen. Ancient Egyptian artists fashioned images of the onion in gold.

Onions were sacred to the Ancient Egyptian falcon-headed god Sokar, God of the Underworld, so mourners at funerals wore strings of onions around their necks. Egyptian folk tales narrated how the milk teeth of Horus, the son of the god Osiris, fell to the ground, and turned into onion bulbs. In Ancient Egypt, a basket of onions was usually presented as an offering at a funeral. The Egyptians revered onions so much that public officials even took their oath on it, since they were thought to keep evil spirits away!

The popularity of the onion eventually carried it into ancient Greece, where athletes consumed large quantities because it would `lighten the balance of the blood.' Alexander the Great made sure that onions and garlic were in the diet of his soldiers, as he felt that it 'excited their courage.

' Discorides, a famous Greek physician of the There are 325 species of onions, 70 of which grow in North America. The official state vegetable of Georgia is the Vidalia onion. The official state vegetable of Texas is the Texas sweet onion.

• • • Around 300 BC, Chinese courtiers had to use cloves to sweeten their breath in the presence of the emperor because they ate so much garlic. 1st century AD, describes onions as being appetite and thirst provoking, and being useful in clearing the head when sniffed through the nostrils.

Discorides even said that when rubbed on a bald head, onion juice had the power to cure baldness, and make lost hair grow back again!

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The Mighty Onion

A superfood for your garden

By Karen Frye

Superfoods became sought after several years ago, and are still going strong. They are highly nutrient dense in antioxidants, vitamins and minerals.  Usually they are plant based, and sometimes exotic.

  Acai, goji berries and moringa are a few of the superfoods that are not typically grown in the U.S. and can be rather expensive to add to your diet.

We are more familiar with easy-to-find blueberries and raspberries. 

A vegetable that tops the list of healing foods, and one you should include if you’re planting a garden this spring, is the onion. It has been used throughout the ages to treat and heal health maladies from head to toe. They grow easily here, and can be added to your diet in many ways.

Grown all over the world, onions were one of the most highly revered vegetables in cultures dating back to the Egyptians. They have even been used as currency. Onions were placed in the tombs of kings, including King Tut. 

What makes the onion so rich in healing benefits, even more so than its relative, garlic? They are rich in a potent, well-studied bioflavonoid and powerful antioxidant, quercetin, used to treat seasonal allergies. Quercetin kills cancer cells and prevents plaque buildup in the arteries.

Onions also contain sulfur compounds. These compounds have antimicrobial and anti-fungal properties that have been studied in connection with the prevention and treatment of heart disease, atherosclerosis, cancer, diabetes, asthma and many more health problems.

Eating onions regularly can help lower cholesterol, lower blood pressure and reduce your risk of heart attack and stroke. We think of garlic as a potent remedy for these conditions, and a lot of people take garlic capsules daily for prevention. Actually, onion oil is 10 times more potent than garlic oil. 

Adding onions to your plate can help balance your blood sugar and assist in normal functioning of the liver and kidneys. Women who eat onions daily had a bone density about 5 percent higher than those who only ate onions occasionally.

And eating onions regularly may help prevent periodontal disease, by reducing the harmful bacteria that leads to this problem. Even though it’s best to eat them raw, the nutritional benefits are still available if you sauté, steam or bake them.

Fried onions, however, lose a lot of value.

Topically, onion juice can be a very effective treatment to reduce scars. It’s so effective that there are some skin care products that use onion extract in their concoctions.

A friend shared with me that his mother always reached for a raw onion to rub on insect bites to alleviate the itch. Onion poultice is easy to make, and works wonders for respiratory conditions. Simply slice a few onions and steam them for about 10 minutes.

Pat them dry and wrap in a clean medium-sized dish towel. Place the warm (not too hot) poultice on the chest to break up congestion and coughing.

An onion a day may keep the doctor away. After all, food is our best medicine.

Karen Frye is the owner and founder of Natures Own and teaches yoga at the Bikram Yoga Studio.



We’ll take that onion breath any day!  Get to know this mighty, antioxidant-rich vegetable that makes every dish better, courtesy of nutrition Expert Lindsey Janeiro.

Onions are one of the most economical and healthy foods there are – definitely a superfood in my books!

In fact, because of this and how prevalent they are, they’re actually a leading source of antioxidants (especially quercetin) worldwide. It’s namely the antioxidants and sulfur-containing compounds in onions that make them such a powerfully nutritious food that leads to many health benefits, as well as a great source of prebiotics, a type of fiber that helps feed your gut bacteria.

Here are 6 more reasons why we love our onions:

Heart Health

Due to quercetin, an antioxidant flavonoid that is found abundantly in onions, it has been found to lower blood pressure and lead to improve cardiovascular health.


The plethora of additional antioxidants found in onions include vitamin C, which aids a healthy immune system, and maintains healthy skin and hair.

Potential Cancer-Protective Effects

The sulfur-containing compounds (sulfides and polysulfides) of onions may have some protective effects against cancer.


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