How onions grow can provide wonderful fronds to liven up your green salads; let's face it, they can be a little dull, particularly if you do not have freshly-picked lettuce from your own garden.
Have you noticed all the recipes lately protesting about lettuce and greens in general? Instead they love refined starches like croutons and pasta. They are what add inches to the midriff.
The easiest way to start is by simply planting onions that have started to sprout straight into your garden. Dig a small hole, shovel in a little compost and drop the bulb, that you otherwise would have tossed into the garbage, directly into the ground; cover it lightly with a little soil and before long the green shoots will make their appearance.
Use of a little dilute leachate from a worm farm promotes the new growth.
They also grow easily from small cuttings, indoors in a pot or out in your garden; they need plenty of sunshine. Take an onion that you have bought and slice off the bottom third including the root-end. Eat the top portion as per normal.
You could drop the cutting into a small tub of water but, provided you irrigate them regularly, you can pop them straight down a hole in the garden.
I prefer to site them near other plants like lettuces that you would
water most days in hot, dry weather. Then your young onion cutting will
be kept moist. Within a few weeks you will have wonderful greens to go
on your salads. As you snip off the shoots you will find that the bulb
starts to thicken.
Onions belong to the allium family of vegetables.
They are loaded with important phytochemicals like allicin, and many other antioxidants that mop up free radicals; those are the nasties that should be called terminators. They finish us off.
We particularly love to add these onion shoots most mornings to our breakfast; eggs Hilton is a firm favourite. Greens like these at least twice a day are the only thing that keep me regular. Constipation is another terminator; I am sure you too have no desire to suffer from a colo-rectal tumour, with a little stoma and pouch to collect your faeces.
It kills roughly one in twenty-five people in America, the second most common cause of death from malignant neoplasms, and the prevalence is increasing in younger persons. It comes as no surprise that more fibre from our food is recommended.
And in any case, dishes like these are what I call slow food, made fast. The taste is out of this world.
Whatever is in season goes into our breakfast; peppadews and spinach, and of course your sweet young shoots from your experiments with how onions grow. Often there will be bits of broccoli, garlic of course, and either a few peas or beans.
Enjoy a breakfast like this on a slice of wholemeal toast and you will not be starving at 11 o'clock and snacking on cookies and colas. They are our downfall, particularly in these times; have you noticed in the death-notice photographs how many folks that died had double chins?
We particularly love pan-fried toast.
That is another way to introduce a whole gamut of different flavours.
Spinach incidentally is one of the richest sources of alpha-lipoic acid, a natural chemical that helps prevent non-alcoholic fatty liver disease, which has a very high incidence in modern society. Oddly it is caused not by too many oils in our food but by refined carbohydrate.
The liver sucks up the glucose absorbed in the small intestine, turning it into triglycerides but it is a slow process; if we consume too many foods that form sugars then that fat cannot escape fast enough. The result is a nasty condition called steatohepatitis.
Physiologists explain that the deadly triglycerides in the blood are those formed from the carbohydrates that we love, and not from the oily foods we consume. And especially the refined starches; that is why we have turned to baking our own bread using 100% real flour.
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How onions grow from small cuttings is the theme for this week. Whether it's for the flavour they add, the wonderful way in which they promote well-being and help prevent disease, or the sheer fascination with how plants grow, they are winners. Never a day passes when we do not enjoy them.
And of course eventually the bulbs grow large enough for you to enjoy them too.
Small scale backyard worm farming not only helps dispose of your kitchen waste but provides wonderful organic fertiliser for the gardener. What is needed is any container with a hole at the bottom and a lid. Old discarded bathtubs are often used.
On a large scale getting enough food for the worms is a messy business; they eat their own weight every day.
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