Onions and Garlic

Spring onions or scallions are traditional , but you can use any kind...I like vadallia and Romaine. I leave out the bacon fat and use olive oil.

I crush a clove of garlic into a glass, let it sit for 7-14 min (b/c allicin formation/production peaks at those intervals), add a few ounces of filtered water, let it steep for a couple hours, strain and then drink slowly. (i take sips over the course of the day b/c drinking it quickly makes me nauseous.)

I've been researching to find confirmation of this method. information that i have found so far seems to corroborate.

I drink garlic water to prevent colds and sickness. it has several other medicinal uses as well.

they acidify the soil

Most vegetables should be frozen as quickly as possible to avoid cell damage and the loss of texture from ice crystal formation. For leaks this would be to slice them thinly, spread them on a cookie sheet in the freezer on a sheet of plastic wrap until frozen then bag them.

It really depends on what types of onions, but yes all onions can grow well in greenhouses. Some onions require certain periods of cold so the greenhouse would have to allow for that (shallots, garlic, and potato onions are all examples).

Neither. Garlic is best eaten as part of a meal, it is good cooked in with a dish, it adds flavor. It is particularly good as a constituent in french dressing.

Garlic is a good source of vitamin B6 and vitamin C.

All kinds of vitamins, benefits and recommended foods are at in the related link.

Onion skin and human skin share similarities in their layered structures; both consist of multiple layers that serve protective functions. Just as onion skin protects the inner layers of the onion from damage and pathogens, human skin acts as a barrier against environmental threats while regulating moisture and temperature. Additionally, both types of skin can experience changes in texture and appearance due to environmental factors or aging.

you have a heart

The oxide that has a garlic-like odor is dimethyl sulfide oxide, which is associated with dimethyl sulfide (DMS), a compound that can have a garlic scent. DMS is often produced by marine microorganisms and can be released into the atmosphere, contributing to its characteristic odor. However, it's important to note that while DMS itself is a sulfur compound, its oxidation products may also carry similar odors.

To make an indicator from onions, chop red onions and boil them in water for about 30 minutes to extract the pigment. Once cooled, strain the liquid to obtain a purple onion juice, which can act as a pH indicator. This juice changes color in response to different pH levels: it turns red in acidic solutions, purple in neutral solutions, and greenish-yellow in basic solutions. Store the indicator in a sealed container for future use.

One teaspoon of dry garlic powder is roughly equivalent to three teaspoons of minced garlic. This is because dried garlic is more concentrated in flavor than fresh minced garlic. So, if you need to substitute minced garlic for dry garlic powder, use about three times the amount of minced garlic.