Onion ring batter
On this Wikipedia the language links are at the top of the page across onion ring batter the article title. This article is about the plant.
Its close relatives include garlic, scallion, leek, and chive. The onion plant has a fan of hollow, bluish-green leaves and its bulb at the base of the plant begins to swell when a certain day-length is reached. Onions are cultivated and used around the world. As a food item, they are usually served raw, as a vegetable or part of a prepared savoury dish, but can also be eaten cooked or used to make pickles or chutneys. The most closely related species include A.
The vast majority of cultivars of A. The onion has been grown and selectively bred in cultivation for at least 7,000 years. It is a biennial plant but is usually grown as an annual. The leaves are yellowish- to bluish green and grow alternately in a flattened, fan-shaped swathe. They are fleshy, hollow, and cylindrical, with one flattened side.
In the autumn, the leaves die back, and the outer scales of the bulb become dry and brittle, so the crop is normally harvested. If left in the soil over winter, the growing point in the middle of the bulb begins to develop in the spring. New leaves appear, and a long, stout, hollow stem expands, topped by a bract protecting a developing inflorescence. The history of ancestral onion species is not well documented. Ancient records of onion use spans western and eastern Asia, so the geographic origin of the onion is uncertain.
Onions have been variously described as having originated in Iran, western Pakistan and Central Asia. Quotation : “Many archaeologists, botanists, and food historians believe onions originated in central Asia. Other research suggests onions were first grown in Iran and West Pakistan. Traces of onions recovered from Bronze Age settlements in China suggest that onions were used as far back as 5000 BC, not only for their flavour, but also for the bulb’s durability in storage and transport.
Pliny the Elder of the first century AD wrote about the use of onions and cabbage in Pompeii. Vidalia, Walla Walla, Cévennes, “Bermuda,” etc. Red or purple onions are known for their sharp pungent flavor and are the onions of choice for everyday use in Asian cuisine. They are also used raw and in grilling. While the large, mature onion bulb is most often eaten, onions can be eaten at immature stages. Young plants may be harvested before bulbing occurs and used whole as spring onions or scallions. When an onion is harvested after bulbing has begun, but the onion is not yet mature, the plants are sometimes referred to as “summer” onions.
