Green onions, a spice widely used in cooking, have a long history and rich cultural background not only in China, but also around the world. Its origins can be traced back to Siberia, and today, it is an indispensable ingredient in cooking in East Asian countries such as China, South Korea, Japan, and Chinese areas around the world.
Green onions belong to the herbaceous plants of the genus Allium in the lily family, and their underground bulbs are solitary and cylindrical, and a few shallots are swollen above the roots and are ovate cylindrical. The bulb has a white rind and some have a slight reddish-brown color. The green onion is cylindrical, hollow and narrower from the bottom to the top. The flower leaf is cylindrical, hollow, expanding more and more from the middle downward, gradually narrowing towards the apex, the lower part of the flower leaf is wrapped by the leaf sheath, and the umbel-like florets at the top are spherical and radially arranged. The petals are white, nearly ovate, and tapering at the apex. The flowering and fruiting period of green onions is from April to July.
In China, green onions are an important agricultural product in provinces such as Shandong, Hebei, and Henan. Green onions have strong cold and heat resistance, are very drought tolerant, prefer dry climates, but are not tolerant to moisture. The requirements for the soil are deep soil layer, good aeration and drainage. Green onions are often propagated by sowing seeds or dividing plants.
In addition to being used as a seasoning for cooking, green onions are also rich in nutritional value. It contains proteins, carbohydrates, vitamins and minerals, which are very beneficial to the human body. The volatile oil and other active ingredients of green onion have the effect of antipyretic and expectorant, which can stimulate the body's sweat glands and achieve the effect of sweating and heat dissipation. In addition, green onions also have the effect of stimulating the secretion of digestive juices in the body, which can strengthen the spleen and appetize and increase appetite.
What's more worth mentioning is that green onions also have antibacterial and antiviral effects. The allicin contained in green onions can significantly resist bacteria and viruses, especially the dysentery bacillus and ** fungus. In addition, green onions also contain pectin, which can significantly reduce the occurrence of colon cancer and has anti-cancer effects. Allicin in shallots can also inhibit the growth of cancer cells. In addition, green onions also have the effect of lowering blood lipids, blood pressure and blood sugar. If eaten with mushrooms, it can play a role in promoting blood circulation.
In the theory of traditional Chinese medicine, green onions also have important medicinal properties. "Famous Doctors" contains green onions: "Typhoid fever bone and flesh pain, throat paralysis, fetal security", "remove the evil qi in the liver, calm the five internal organs, kill a hundred medicines and poisons". This means that green onions can have symptoms such as typhoid fever, throat paralysis and swelling, and have a maintenance effect on the five organs and liver.
To sum up, green onion is not only an important seasoning, but also a nutritious vegetable with a variety of medicinal properties. Adding green onions to cooking can enhance the flavor of the dish and also benefit human health. Therefore, we should pay more attention to the value of green onions and consume them in moderation in our daily life to reap the health benefits it brings.