Why shouldn't we eat onion garlic?
Even orthodox doctors appreciate the regeneration-promoting properties of onion extract, so that it has already been included in the official guidelines for the treatment of scars.
According to the German Dermatological Society Onion extract preparations can be used for postoperative scar prophylaxis as well as during and shortly after wound healing.
In the Mediterranean region, where few dishes can do without the onion, it is rightly a symbol of happiness and health.
The onion - a talent in the kitchen
In the kitchen, the spicy onion really takes a top position. Every German consumes around seven kilograms of onions per year. Whether raw, steamed or fried: There are really hardly any other vegetables that can be used in so many ways.
The onion forms the basis of the seasoning in countless dishes, regardless of whether it is vegetable dishes, soups, stews, risottos, sauces, salads or spreads.
The onion also tastes wonderful as an antipasto - marinated in vinegar or oil, e.g. B. as pearl onion. It can also be filled and prepared in the oven.
While the yellow onions taste particularly hot, the mild red onions, cut into rings, are ideal for garnishing colorful salads, not least because of their decorative appearance.
However, there are also many dishes such as B. the onion soup, a delicious onion pie or an onion pizza, where the onion appears as the main actress.
6 tips for using onions correctly
- Tip 1: When chopping the onion, be sure to use a sharp knife, otherwise it could taste bitter - apart from the irritation to tears.
- Tip 2: Slice onions just before using them so that the aroma does not evaporate.
- Tip 3: To get rid of the onion smell on your hands, simply rub them with lemon juice.
- Tip 4: Chewing mint leaves, on the other hand, helps if there is a rendezvous after the onion meal.
- Tip 5: If onions cause gas, spices such as caraway, cumin, fennel seeds, ginger and thyme can counteract this effect.
- Tip 6: Cooked, steamed or fried onions taste sweeter than raw. This is because the onion's own sugar is released during the cooking process.
Be careful when buying onions
When shopping for stored onions, make sure that they feel firm and plump. The shell should be clean and absolutely dry. Don't buy onions that have rotten spots. Shake the onion net: if the peel rustles, this is a sign of good drying.
If, on the other hand, the onion feels soft or already has green shoots, this is a clear indication of overlay.
When buying spring or spring onions, crisp, fresh leaves indicate freshness.
It is gratifying that onions are loud Greenpeace and the Federal Office of Consumer Protection and Food Safety (BVL) are among the foods least contaminated with pesticides - over 70 percent of the samples were absolutely free of residues.
If you want to be on the safe side, organic onions are of course preferable to those from conventional cultivation.
This is how you can store onions
Keeping your onions airy, dry, and dark can keep them for several months. However, do not wrap them in foil.
Storage onions feel most comfortable at temperatures between 1 to 2 degrees Celsius, while spring or spring onions stay fresh for four to five days in the vegetable compartment of the refrigerator (in a fresh storage box and wrapped in a damp cloth).
When onions begin to sprout, you should eat them as soon as possible.
As you can see, the onion is a very grateful vegetable that not only tastes great, but also keeps your health on your toes.
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This information is passed to the best of my knowledge and belief. They are intended exclusively for those interested and for further training and are in no way to be understood as diagnostic or therapeutic instructions. We do not assume any liability for damages of any kind that arise directly or indirectly from the use of the information. If you suspect illness, please consult your doctor or alternative practitioner
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