The onion plant with its bluish green leaves and bulbous base is often found in gardens. The shallots are botanical varieties that were classified as separate species until 2010 when it was decided they should instead be referred to just "onion" or Allium cepa L., while all other types would still carry their own binomial nomenclature such as Bulb Onion (Alli Fistualis).
The bulbs grow underground stems out of which come fleshy modified scales around a seedling's crown at the tip; this is then covered by an organized layer-like outer skin called pellicle before finally becoming exposed above ground where day length.
Onions are a staple in many cultures, and have been cultivated for at least 7 millennia. They're usually served cooked as part of the dish itself but can also be eaten raw or used to make pickles/chutneys from their lingering ghostly smell that sticks around even after chopping awaye all visible bits! Although there seems like an endless amount you could do with these bulbs-whether it's purposes such sauteing them up into your favorite stirfry recipe along side some peppers & onions; grilling.
The three most common onion cultivars are sweet, sharp-tasting red onions that make up the flavor base of Asian cuisine. They're also used raw and in grilling; white onions with a strong scent found at breakfast time across many cultures around Latin America as well Europe (including Russia). Finally there's brown or yellow variations which turn rich dark caramel when cooked - this gives French onion soup much more than just its sweetness!
Onions are a popular vegetable that can be eaten at different states of maturity. The large, mature bulb is most often seen on our plates but young plants go through many stages before this happens including harvesting when it's still just an infant and using those whole for spring onions or scallions. When you harvest after bulbing has begun without being fully matured (but not yet full sized), they might have another name depending on how big they'll get: summer onion if small; pearl/ boiler which refers to larger varieties used in cooking while pickler.
Onions can be grown in most soils as long they have good drainage and are fertile enough. Sandy loams produce pungent bulbs, while clay-based soil typically has a high Sulphur content which causes it to give off an unpleasant odor when onions grow on them. Onion plants require plenty of nutrients; phosphorus is often present though not always at level sufficient for plant growth because this element becomes depleted quickly over time especially if there isn't adequate moisture available during periods where rainfall may occur less than monthly (or even none). Nitrogen should come last after manure applications.
World output of fresh onions and shallots, as green produce in 2019 was 4.5 million tonnes with 22% coming from China alone which produces over 22 pounds per person each year2 ,led by Japan at 9-10 tons annually3 . This data shows that there are many countries producing large amounts for consumption within their borders or abroad such a African nations who account up to 15 - 16 Million Tons total Production Per Year4 including North America 5(up 3+/-million), Iran 6.