See Cebolla.
Constituents: flavonoids, volatile oil, allicin, vitamins, sterols, phenolic acids.
Action: hypoglycaemic, antibiotic, anticoagulant, expectorant, hypotensive, antibacterial, antisclerotic, anti-inflammatory, diuretic. Shares some of the properties of Garlic. Mild bacterical (fresh juice). Promotes bile flow, reduces blood sugar, stimulates the heart, coronary flow and systolic pressure.
Uses: Oedema, mild dropsy, high blood pressure. Inclusion in daily diet for those at risk from heart attack or stroke through low HDLs (high-density lipoprotein) levels.
“An Onion a day keeps arteriosclerosis at bay.” (Dr Victor Gurewich, Professor of Medicine, Tuft’s University, Boston, USA)
Onions clear arteries of fat which impedes blood flow. Of value for sour belching, cystitis, chilblains, insect bites, freckles. Two or three drops juice into the auditory meatus for earache and partial deafness. Burns and scalds (bruised raw Onion). Claimed that juice rubbed into the scalp arrests falling hair.
“I have observed that families using Onions freely as an article of diet have escaped epidemic diseases, although their neighbours might be having scarlet fever, etc. I believe Onions are reliable prophylactics. I have prevented the spread of contagious disease in the same household by their timely use.” (Dr L. Covert)
The traditional roasted Onion is still used as a poultice for softening hard tumours and pains of acute gout.
Preparations: Decoction. Water in which Onions are boiled is a powerful diuretic and may also be used for above disorders.
Home tincture. Macerate Onions for 8 days in Holland’s gin, shake daily; strain, bottle. 2-3 teaspoons in water, thrice daily for oedema, dropsy or gravel.
Note: A research team at the National Cancer Institute, China, has shown that the Onion family (Chives, Onions, Leeks and Garlic) can significantly reduce the risk of stomach cancer.
FAMILY: Liliaceae
SYNONYMS: Common onion, Strasburg onion.
GENERAL DESCRIPTION: A perennial or biennial herb up to 1.2 metres high with hollow leaves and flowering stem, and a globelike fleshy bulb.
DISTRIBUTION: Native of western Asia and the Middle East, it has a long history of cultivation all over the world, mainly for culinary use. The essential oil is mainly produced in France, Germany and Egypt from the ‘red’ onion.
OTHER SPECIES: There are numerous species of onion which have been developed, which include the Spanish or silver-skinned onion, the Tripoli and the red onion. See also Botanical Classification.
HERBAL/FOLK TRADITION: Onion has an ancient reputation as a curative agent, highly extolled by the schools of Galen and Hippocrates. It is high in vitamins A, Band C and shares many of the properties of garlic, to which it is closely related. Raw onion helps to keep colds and infections at bay, promotes strong bones and a good blood supply to all the tissues. It acts as an effective blood cleanser which, along with the sulphur it contains, helps to keep the skin clear and in good condition. It has a sound reputation for correcting glandular imbalance and weight problems; it also improves lymphatic drainage which is often responsible for oedema and puffiness.
Onion has long been used as a home ‘simple’ for a wide range of conditions: ‘As a poultice they are invaluable for the removal of hard tumours. In this form they afford relief in cases of suppressed gout or obstructed circulation ... Onions tend to soothe the nerves and induce sleep. They stimulate the action of the skin and remove obstructions of the viscera ... raw onions, bruised are good for burns and scalds in the absence of other remedies ... applied to the sting or bite of any poisonous insect often proves all that is desired.’ .
ACTIONS: Anthelmintic, antimicrobial, antirheumatic, antiseptic, antisclerotic, antispasmodic, antiviral, bactericidal, carminative, depurative, digestive, diuretic, expectorant, fungicidal, hypocholesterolaemic, hypoglycaemic, hypotensive, stomachic, tonic, vermifuge.
EXTRACTION: Essential oil by steam distillation from the bulb. (An oleoresin is also produced in small quantities for flavouring use.)
CHARACTERISTICS: A pale yellow or brownish-yellow mobile liquid with strong, unpleasant, sulphuraceous odour with a lachrymatory (tear-producing) effect.
PRINCIPAL CONSTITUENTS: Mainly dipropyl disulphide, also methylpropyl disulphide, dipropyl trisulphide, methylpropyl trisulphide and allylpropyl disulphide, among others.
SAFETY DATA: Specific safety data unavailable at present – probably similar to garlic, i.e. generally non-toxic, non-irritant, possible sensitization.
AROMATHERAPY/HOME: USE None, due to its offensive smell.
OTHER USES: Used in some pharmaceutical preparations for colds, coughs, etc. The oil is extensively used in most major food categories, especially meats, savouries, salad dressings, as well as alcoholic and soft drinks. It is not used in perfumery work.
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