CHAPTER XX 

 THE ONION GROUP 



ONIONS * 



The onion is one of the most important vegetable crops grown 

 in the United States. It is used in both the immature and mature 

 stages, and can be found in all large markets in one or both forms 

 throughout the entire year. Its adaptability to storage in the 

 mature state enhances its value as a staple product. Its relatively 

 imperishable nature also adapts it to long distance shipment, 

 rough handling, and keeping for a considerable time even under 

 unfavorable conditions (Fig. 100). It is thus an important article 

 of food in mining, construction and lumber camps, and other places 

 remote from sources of food supply. It is also used extensively 

 on the tables of all classes of people, and its use is rapidly increas- 

 ing. The former aversion to onions on account of their offensive 

 odor is being overcome as the knowledge of their healthfulness 

 and palatability increases. Whether raw or cooked, alone or in 

 combination, onions are appetizing and healthful. They form 

 the basis of many important dishes, and give flavor and character 

 to a number of others into which they enter only in small quantities. 



Temperature and Moisture Requirements. — Onions grow best 

 in relatively cool weather and require an abundance of moisture 

 during their early stages of growth. After they have made a good 

 start, they will stand considerable heat and ripen better if the 

 weather is relatively dry at the time they mature. This makes 

 them an important crop in central and northern latitudes, where 

 the weather of spring is cool and moist, and a dry period normally 

 occurs in August or early September. However, the season must 

 be sufficiently long for the onions to mature before the autumn 

 rains set in, or they are likely never to ripen properly. Unless 

 properly ripened, onions will not keep. For northern localities it 

 is sometimes necessary to use only the earher maturing varieties. 



The above statements refer to the growing of ripe onions. 

 Green onions reach edible size in a comparatively short time and 

 can be grown during the normally cool and moist weather of early 



* See also Circular 173 of the Illinois Agricultural Experiment Station. 

 162 



