allium cepa

Botanical Name: Allium cepa
Family: Amaryllidaceae

What We're Growing:
Our garden features heirloom yellow and red onions — known for their robust flavor, high nutrient density, and soil-loving roots.

How We Use Them:
From scratch-made broths and roasts to fresh herb dressings, onions are foundational to our kitchen. Slow-cooked, caramelized, or raw — they bring depth, sweetness, and warmth.

Why They’re Good for You:
Onions are rich in quercetin, a powerful antioxidant that may help reduce inflammation, support heart health, and protect against oxidative stress. They're also a top source of prebiotic fiber, which feeds beneficial gut bacteria and supports immune function, digestion, and mood regulation.

The sulfur compounds in onions — responsible for their sharp aroma and tear-inducing properties — have natural antibacterial and antifungal effects. These compounds may also help regulate blood sugar levels and improve nutrient absorption. When eaten regularly, onions act as both a culinary and therapeutic staple.

In the Garden:
Onions are cool-season crops that thrive in well-drained, fertile soil. They're great companion plants — deterring pests and enriching the soil biome.

Fun Fact:
Onions were so highly valued in ancient Egypt that they were used as currency — and even placed in the tombs of pharaohs as symbols of eternity.