Onions and Garlic

Garlic and onions are both from the same bulb genus Allium. Garlic can be traced back some 7,000 years to the ancient Egyptians. Both are used in a variety of food dishes and such as lasagne, bolonagise and French Onion Soup. The onion is found in three different colours; Yellow, red and white, whilst garlic is a white creamy colour. Both are said to have health benefits to humans. Garlic having antibacterial, antiviral, and antifungal properties whilst onions are thought to help with the common cold to heart disease, diabetes, osteoporosis, and other diseases.

3,147 Questions
Onions and Garlic

How can you cut an onion without crying?

In order to prevent crying, it helps to understand why it happens. There is a chemical reaction that occurs when you cut an onion—you damage the onion’s cells, and the enzyme (Syn-ropanethial-S-oxide) that escapes acts as a lachrymatory agent. When that agent hits your eyes, it mixes with your tears to make sulfuric acid, and your tear ducts activate in an attempt to wash out the contamination.

So, that being said:

  1. Wearing goggles is the most obvious answer. It may look a little silly, but it’s the easiest way to prevent the onion’s enzyme from reaching the eyes.
  2. Sharpening your knife beforehand limits the damage to the onion cells, thus releasing fewer gases.
  3. Spraying your cutting board with vinegar slows down the chemical reaction. It does, however, make your onions smell/taste like vinegar.
  4. Always placing the cut side down will minimize the chemicals released into the open air.
  5. Cutting onions under the kitchen vent will remove some of the chemicals from the air.
  6. And finally, try not to form an emotional bond with your onion.
Storage of Fruits and Vegetables
Freezing and Drying Food
Onions and Garlic

Can you freeze garlic?

Sure, as long as you're going to cook it anyway!I have grown garlic for years, and at first I used other storage methods like braiding it, or storing it in a mesh bag. That works fine for six months, but after that it either rots or withers up. But two years ago, I broke the bulbs into cloves, put them in a freezer bag, and waited to see what would happen. The result? The flavor is almost perfectly preserved, but the texture becomes much like other frozen vegetables. The flesh is still firm but translucent. It keeps in the freezer for many months. I did not peel the cloves before freezing, which protected against freezer burn; I just broke up the bulbs and left things the way they were. To sum up, frozen garlic tastes great, and is fine for roasts, soups, spaghetti sauce or other cooked foods. And oh yes, frozen garlic is much, much easier to peel! YesYes you can freeze garlic. I get the big container of the fresh peeled garlic at Costco and I place it on a baking sheet and drizzle with Extra Virgin Olive Oil and bake at 350 degrees until golden brown and soft. I blend it in the food processor until it is a paste and place small amounts in those little snack size zip-lock baggies and place in the freezer. This is great for all kinds of recipes. Yes, but...Why on earth would you want to freeze garlic? If you have a huge crop of it in your garden, give some away. If you practise the false economy of buying fresh foods on 'special' and keeping them for a rainy day, don't. The only reason to freeze fresh foods is if you live a long, long way from civilization and make only sporadic trips to the stores.

Otherwise, buy just as much garlic in your weekly grocery shop as you think you'll need. If you've a few cloves over that are starting to sprout, stick them in your garden.

Actually...No, when certain compounds in garlic get below 35 they denature. The garlic will not taste the same. It will be harsher than fresh garlic. Some people don't mind and they use refrigerated or frozen garlic but most really picky cooks feel the time spent preping fresh garlic for each recipe is worth the more complex flavour. Sure - I do it all the time, with oilI spend no more than half an hour every six months or so peeling 250g garlic as soon as I buy it, while it is still crisp and fresh. Press each clove with a knife to make it easier to peel. Then peel them, and then chop them up just a bit and put them through a blender with about 1/4 to 1/2 cup of olive oil.

It makes a nice smooth mush which I then store in a jar with a good lid, and place in the freezer door for easy access. It can be prised out with a knife in suitable chunks quite easily and thaws in no time. There is absolutely no waste.

Prior to trying this, most of my garlic went limp and started sending out shoots before I could use it.

PLS NOTE: A lot of websites warn that storing garlic in oil can cause botulism. So be very cautious about doing it.

As with most seasonings and vegetables, freezing in air tight containers or plastic wrap for a few weeks at a time should have no ill effects. However, it would be best to leave the garlic in clove form, minced or chopped garlic should be ok if not too moist at the time of freezing (helping with freezer-burn / off taste.)

And as with onions, Arm & Hammer helps keep garlic odors down.

Onions and Garlic

Is the onion a fruit or vegetable?

An onion is a vegetable.


With no doubt, onion is a vegetable, not a fruit.

Onions and Garlic

Is garlic mold safe?

Although garlic contains allicin, a powerful antibiotic and fungicide, that gives garlic a great reputation as a home remedy there are some varieties of mold capable of invading garlic. Common mold infections include penicillium molds and black mold. Such molds render the clove or bulb of garlic unfit for human consumption, as said mold or fungi grow develop a strong resistance to it's antibiotics. Unless you are talking about mold or fungi know to be edible (corn smut, blue cheese mold), just avoid them, regardless of where they grow.

Onions and Garlic

When are shallots in season?

You can almost always find them at grocery and specialty stores through the whole year.

Onions and Garlic

How do you prevent onions sprouting?

Well, at a certain point you are not going to be able to keep them from sprouting. But there are things you can do to discourage it: keep the onions dry, store them in a mesh bag or slatted plastic container that allow air circulation, don't store a large number of onions together if you can avoid it, don't store them with a lot of other fruits and vegetables like apples and potatoes that might give off ethylene gas or moisture, and of course, you want to refrigerate any which have been cut.

The best way of preventing this, however, is to simply make sure you use the oldest onions first, since they are more likely to sprout than fresher purchases.

Onions and Garlic

Is there a use for Onion Leaves?

Sinagag: this is a dish that u can use onion leaves, basil leaves, and garlic leaves. It sounds pretty weird to me but it might be good. Hope I helped.


Onions and Garlic

How does a green onion plant reproduce?


Onions and Garlic

Where can you buy leeks?

Leeks are usually purchased from a shop that sells vegetables. Where the nearest one is, depends on where you are in the world. You can find them in the produce section of grocery stores and possibly at roadside farmer's markets.

Food Spoilage
Onions and Garlic

Do nuts need to be refrigerated?

They don't have to be refrigerated, but they will keep longer if they are. Being refrigerated (or even frozen) will help delay rancidity.

Onions and Garlic

What meal can you make with chicken peppers mushrooms onions and tomatoes?

It really depends on the flavors you prefer. The easiest meal would be to make somewhat of a stir fry. This could be served over rice or pasta. To stir fry, you would want to dice up all of the items (except the mushrooms--unless they are too big), heat a small amount of oil in a pan, and add your pieces of chicken. Stir the chicken periodically to get even color on all sides. As the chicken starts to turn light brown, you will add your onions and peppers (and any dry seasonings you want). Continue to stir to avoid any of it sticking, and to keep even color and cooking. As the onions start to turn translucent, you will add your mushrooms. Continue stirring. Finally, as the heat starts to draw moisture out of the mushrooms, add your diced tomatoes (they will taste better if you dice them without the seeds). Cook it down until most of the juice cooks off. Basic seasonings for this can be garlic, salt, pepper, and parsley. Or, if you prefer more of an Asian-inspired dish, you could add garlic, salt or soy sauce, pepper, ginger, and even hot Chile peppers. You can also be creative with your seasoning and spices. These ingredients can also be used to make a soup, if you prefer, or even served over a salad.

These are the base ingredients for chicken cacciatore. You would need a couple of extra ingredients such as wine. You could also make an Italian style soup, with the addition of pasta and some herbs. You could set the mushrooms aside, and use the rest in an enchilada.

Onions and Garlic

Does garlic contains omega 3?


Onions and Garlic

Who invented Garlic?


International Cuisine
Onions and Garlic

What recipes are there for onion weed?

Try the recipe in the website in the sources and related links below.

The recipe sounds delicious.

Onions and Garlic

How far apart do you plant onion sets?

Six Inches

Onions and Garlic

How far ahead of time can you cut onions?


Urban Legends
Onions and Garlic

What ingredients are in Heinz ketchup?

Heinz ketchup contains tomato concentrate made from red ripe tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, and natural flavors. This ketchup is high in lycopene as well.

Here's 2 more answers:

Tomato Paste (Made from ripe tomatoes), Liquid Sugar, White Vinegar, Salt, Orion Powder, Spices

Salt, Sugar, Lactose Syrup, Red Ripe Tomato's, Onion Pepper, Spice's, and Natural Flavouring.

Onions and Garlic

How big is the worlds biggest onion?

The Kelsae Sweet Giant Onion hold the Guinness WorldRecord for the Largest Onion in the World.

Onions and Garlic

How much garlic should you eat every day to lose weight?

Garlic has an entirey unimportant influence on your weight loss. Overall calories in vs overals calories used is by far the most inportant feature of any wight loss program.

I recommend about two oz a day. Try putting cloves in your salads - also lemon juice, garlic and some wholesome boiling water make for a perfect, guilt free tea.

Cooking Techniques
Onions and Garlic

How can you neutralize the flavor of raw onion in a recipe?

cut up onion & saute it in butter until tender. that will neutralize the strong taste, but still add flavor

Onions and Garlic

What is outer epidermis of an allium?

the skin of an onion

Cooking Measurements
Onions and Garlic

How many small onions equal 1 medium onion?

One small onion is a bit bigger than the size of a golf ball, while medium onions are about the size of an apple, perhaps a bit smaller. A golf ball has a diameter of 42.67mm, so let's say a small onion is 45mm. A medium one would be about 70.

70 / 45 = 1.55

One medium onion equals approximately 1.5 small onions.

Onions and Garlic

Red Onions how much do they cost Costco?

Almost $12 for 25 lbs..... and they are really fresh as compared to others!!

Onions and Garlic

Why don't onion cells have chloroplasts?

Chloroplasts contain chlorophyll which help to make the food for the plant (glucose). First, chloroplasts are essential for the process of photosynthesis. You need to know that the onion bulb we refer to in daily life grows underground, which is not exposed to the sunlight, it only stores food for the plant. And you also need to know, the process of photosynthesis, requires lights. Because onion bulbs are underground, what is the use of having chloroplasts? The onion plants have green shoots where there are chloroplasts. You can simply tell that there is no chloroplast in onion bulbs because they are not green. Onion bulbs just basically shares a similar environment with root cells.You can check the images in Google and you actually see that onion cell does not have any chloroplasts.

Onions and Garlic

A six letter word for a red colored root vegetable?



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