BOOK XIX. xxxii. 101-104 



XXXII. In Egypt people swear by garlic and onions Varietie» oj 

 as deities in taking an oath. Among the Greeks the """'"• 

 vp.rieties of onion are the Sardinian, Samothracian, 

 Alsidenian, setanian, the spHt onion, and the 

 Ascalon onion <*, named from a town in Judaea. In all 

 these the body consists entirely of coats of greasy 

 cartilage ; also they all have a smell which makes 

 one's eyes water, especially the Cyprus onions, but 

 lcast of all those of Cnidos. The smallest of all except 

 the Tuscany onion is the setanian, though it has a 

 sweet taste ; but the spht onion and the Ascalon 

 onion need flavouring. The split onion is left with 

 its leaves on in winter, these being pulled off in 

 spring, and others grow in their place at the same 

 divisions, from which these onions get their name. 

 This has suggested the recommendation to strip the 

 other kinds also of their leaves, so as to make them 

 grow to heads rather than run to seed. Ascalon 

 onions also have a pecuHar nature, being in a manner 

 sterile at the root, and consequently the Greeks have 

 advised growing them from seed and not planting 

 them, and moreover sowing them rather late, about 

 spring-time.but transplanting them when they are in 

 bud ; this method, they say, causes them to fill out 

 and grow quicklv, making up for the time lost. But 

 in their case haste is necessary, because when ripe 

 ttiey quickly go rotten. If grown from roots they 

 throw out a stalk and run to seed, and the bulb 

 withers away. There is also a ditference of colours, 

 the whitest onions growing at Issus and at Sardis. 

 Those of Crete are also esteemed, though the 

 question is raised whether they are identical with the 

 Ascalon variety, bccause when grown from seed they 

 make hirge heads but run to stalk and seed when 



487 



