The stem is naked and round; and the leaves are flat and narrow.
These onions are well deserving of attention both as objects of curiosity, from producing their bulb at the upper extremity of the stalk, and also for their use. When pickled, they are generally thought superior in flavour to the common onion.
They were originally imported from Canada; are perennial, and are propagated by planting the bulbs in the spring or autumn. Either the bulbs of the root or those on the stalk will grow.
103. CHIVES (Allium schœnoprasum) are the smallest of the garlic tribe, seldom rising more than a few inches above the ground, and the bulbs not being larger than peas.
The stem is naked, as long as the leaves; and the leaves are round and somewhat awl-shaped.
Chives are natives of Italy, Switzerland, and several other parts of Europe; and are so hardy, and at the same time so useful, that they merit a place in every garden: yet, in the northern counties of England and in Scotland, they are very rarely to be seen. The leaves, which are small and are the principal parts that are used, appear early in the spring. They are employed in salads, and for numerous culinary purposes; and often at a season when other plants of the same tribe cannot be procured.
104. The COMMON ONION (Allium cepa) is known by its round and hollow leaves, and its swelling pipy stalk, which is considerably thicker in the middle than either at the top or bottom.
The name of onion is derived from the Latin word unio, which, properly, signifies a bulb that does not throw out offsets. Onions are propagated by seed which are sown in spring; and the bulbs or roots arrive at perfection in the autumn. The whole plant, when young, is eaten as salad. Onions generally cease to grow towards the middle of August, the stalks and leaves at that time shrinking and turning brown. Shortly after this they must be drawn out of the earth; the tops and blades must be cut off; and the roots dried, either in a warm place, or by exposure to the sun.
Spanish onions are of large size, and flattened shape; and Portugal onions are large, handsome bulbs, of roundish form.
By the common people onions are frequently eaten raw with their food. This has particularly been the case, and from time immemorial, with the inhabitants of Egypt. By stimulating the stomach, they are supposed to favour digestion. Some persons have imagined that they possess a large portion of alimentary matter; but others say that they afford little or no nourishment, and that, when eaten freely, they produce flatulencies, occasion thirst, head-achs, and turbulent dreams. Onions have so much acrimony as generally to affect the breath for many hours: but when boiled or roasted, this is, in a great measure, dissipated, and they then exhibit some sweetness, with a considerable portion of mucilaginous matter. Onions are of great use in several culinary preparations, but particularly in soup and pickles. They are employed in medicine chiefly as poultices for swellings; and have been recommended by some persons, to be rubbed on bald parts of the head, to promote the growth of the hair.