The scientific or taxonomic name would be Urginea maritima.
Yes. It is poisonous and cannot be eaten
Typically on an onion.
You can't see chloroplasts in an onion skin cell since the onion was underground. When the onion is underground, the sun can't reach the onion so the onion skin cells can't make glucose. The onion does have chloroplasts in its cells at the top of the onion. That's where he sunlight can reach the onion.
they will disintegrate and soon the onion will peel and the onion part will BE NO MORE
The shallot(Allium cepa var. aggregatum, or the Aggregatum group A. cepa) is a botanical variety of the species Allium cepa, to which the multiplier onion also belongs.[1] The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered asynonym of the currently accepted name.[2] The genus Allium, which includes onions and garlic as well as shallots, is now classified in the plant family Amaryllidaceae, but was formerly considered to belong to the separate family Alliaceae.The scientific name is Allium oschaninii( The shallot)The varieties of crop plants ( Including onion ) are not given scientific or botanical names .The onion that you have in mind is internationally known as" Chinna vengayam ' OR ' Sambar vengayam' as you have described. It is commonly called shallot.The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavor.They are more expensive than onions and can be stored for at least 6 months.Some say you can substitute about 1/2 the amount of finely-chopped onion (preferably red onion) and (optionally) add some garlic in place of shallots.Unlike onions where each plant normally forms a single bulb, shallots form clusters of offsets, rather in the manner of garlic.
The scientific or taxonomic name would be Bowiea volubilis.
Only if they have been mishandled.
It will really burn! Onion is not poisonous, though, so you can just wash it off and wait for it to quit stinging.
The ancient Romans called an onion caepa or cepa.The modern scientific term is Allium cepa, which in Latin is literally "Garlic onion".
no it is not All parts of the plant are edible and can be used as you would spring onions.
Scientific classificationKingdom:PlantaeDivision:AngiospermsClass:MonocotsOrder:AsparagalesFamily:AlliaceaeGenus:AlliumSpecies:A. cepa
The scientific name for wild onion grass commonly found in New Jersey is Allium canadense.
Chives are edible plants that belong to the family of the onion. It's scientific name is 'Allium schoenoprasum', and they are the smallest member of the genus. It's name derives from the French 'cive', which in turn derives from the Latin 'cepa', which was the Latin word for onion.
allium Cepa
The seven levels of classification of a rose are Kingdom, Phylum, Class, Order, Family, Genus, and Species. Roses belong to the Kingdom Plantae, Phylum Anthophyta, Class Magnoliopsida, Order Rosales, Family Rosaceae, Genus Rosa, and Species varies depending on the specific type of rose.
you peel away the skin of an onion. to do this you get a knife and peel away the skin just like you peel an apple. but if you mean in a scientific way, i got no idea
u stupid they r 1 2 3 4 5 6 7 u stupid onion