Onions and Garlic

yes they produce 1.5 volts

If it's raw, like in a salad, you just have to add more of other ingredients. If you're cooking it, the longer you cook it, the less, "oniony" it is. If you caramelize it slightly, that helps as well.

In the ground? They can grow just about anywhere in the world if its not too cold or dry.

the cellswill eventually become so blurry that it is very hard to see the lines of the cells and will become all one cell on the plate of the microscope

It its the gas that the onion releases that reach our eyes and start irritation. Onions produce the chemical irritant known as syn-propanethial-S-oxide. It stimulates the eyes' lachrymal glands so they release tears. Also, the irritation to your nose causes some of the tearing as well. To prevent this Cut your onions Cold, Under Running Water, Submerged in water or avoiding to cut the root as that releases most of the gas. Or some people say to chew some mint gum to prevent those tears!

The vinegar is an acid and therefore kills off most bacteria.

AFAIK onions are ready to pull when their tops have fallen over. Also, don't let them grow flowers because that really wrecks a good onion, having a green shoot up the middle of your onion.

Yes, the mommy onion had twins. One stayed an onion, the other evolved to a tulip bulb.

It may do but it will destroy the delicate cells of the onion and a frozen onion would be difficult to cut, I suggest you refrigerate the onion to cool the fumes that make your eyes water, this causes them to move down toward the floor instead of up toward your eyes or my preferred method is to peel the onions in a bowl of cold water or under a running tap. It might make you cry.

There is a patented (in the US) method which involves misting and holding the garlic at exact temperatures to make the stuff you buy online or in the stores. However, you can make it at home much easier. I'm currently testing different ways to make it, but generally all you have to do is keep in the moisture and keep it at 140-150 degrees (F) for 30 days. Two ways I've heard of, though there are tons, are to use a rice cooker with a sealed lid (aroma makes them) and keep it on keep warm for 30 days. The other way is to get a temperature controller, and use a slow cooker and plastic wrap (this is the only way i've seen work) to keep it at 140-150 for 30 days. I have a kickstarter to discover which methods are the best and will, if it is funded, share the best way online (and i'll update this answer).

About 90% of the garlic grown in the U.S. is grown in California. It is surpassed only by Chinese garlic, which is generally thought to be of lower quality. China grows two-thirds of the world's garlic, mostly in small plots. Its fresh garlic is not as flavorful as California garlic, which is keeping California garlic in the marketplace against the cheap imports.

Historians believe that the onion is from Central Asia.

Are you planting onion sets?

If you want onions with a bulb plant them shallow, you want to see the top of the onion set showing a little bit.

If you want skinny green onions then plant them deeper, about an inch and a half.

Pickled onions are coated in vinegar and left to pickle. Too much vinegar can cause a stomach ulcer. Nobody wants a stomach ulcer.

Onions come in several varieties and sizes. So it is impossible to state a standard weight.

I have heard that if you chew gum will help, but I'm not sure if it's true...it's worth a try.

Garlic grows easily and so grows in several countries. It grows best in warm areas that get a lot of sun. California claims to be the biggest source of commercially grown garlic. Lots of home gardeners include garlic in their gardens.

A spring onion is often more commonly known as a scallion, salad onion or green onion. It is a member of the onion family easily distinguished because it lacks a fully-developed bulb.

At walmart, a can of tomato sauce (great value) is 97 cents, and a bag of 6 onions is about $2.50.

allium

C.h.java & co, mumbai

Use aluminum foil to create a ring that the onion can sit in. Cut off the top and hollow out about a third of the onion. Mince the onion and mix with your choice of items such as bacon and/or mushrooms as well as desired seasonings and refill the empty space. Place a large pat of butter on top and cook until soft.

The white part, although if you would like to consume green part feel free to do so. The roots may also be eaten, but I advise frying or cooking the roots by other means before consuming (My knowledge is theoretical so try eating them raw if you'd like)