TEARS OF PLEASURE
O nions can be found on every continent and in all types of cooking. There are lots of shapes and sizes — you can find a type to suit most growing conditions.
I think it’s safe to say we have all shed more than a few tears peeling them. I have been told many a remedy to stop the tears, some of them quite extreme. One friend used to put on her scuba goggles when a recipe called for chopped onions.
They can be split into two groups: the large onions that tolerate colder climates and can be stored, and the bunching onions — spring onions, scallions and shallots, to name a few. Chives are also a member of the onion (Allium) family and very easy to grow. I have garlic chives in a pot near the kitchen. They are delicious snipped into a salad, especially one containing tomato.
I find it best to bring onion seeds on in trays. When they are about 10-12cm in height, plant them out in a rich, composted, well dug-over bed in full sun and space them 15cm apart. Don’t plant the onion seedlings too deeply. The roots should be just below the surface. Be sure to use fresh seeds because old packets from last season that have been opened would have dried and deteriorated.
Globe onions can be in the ground for up to seven months, depending which type has been planted, so if space is limited grow the smaller onions like spring onions. These take up to 12 weeks to harvesting. Shallots mature after four months and won’t take up too much space. Weeding is very important and water twice weekly in the warm weather. Good companion planting vegetables for onions are beetroot, chamomile, kale, spinach and lettuce. They don’t like to be near peas or beans.
Raw onions are full of natural antibiotic properties and give the immune system a good boost. The humble onion is a must for any vegetable garden because it is the beginning of so many dishes. A tear or two is not a lot to sacrifice for such a delicious reward.