The onion is one of tne of the basics of cuisine across the world, there is probably no country, from northern Canada to the tropics, where onions are not used. They add flavour to countless cooked dishes, bite to a salad, and may be stewed, fried, pickled or eaten raw. Young, they are called spring onions, and have relations in shallots which are sweeter and milder. They are versatile and indispensible stem vegetable which keeps well in a dry cool environment.
