allium cepa bulb onion leaves

navigate by keyword : 2010 allium also are botanical bulb can cepa certain chemical chopped chutneys classified common contain cooked cultivated dish eaten eyes food genus irritate item known lump make may most onion onions part pickles prepared pungent raw savoury separate served shallot species speciesn substances that they used usually variety vegetable was when which widely world

Bulb Onion, Allium cepa, with visible scale leaves and curly tunic isolated on white background. Healthy Organic Food Ingredient Royalty Free Stock Photo

Allium cepa bulb onion with green leaves Royalty Free Stock Photo

Allium cepa bulb onion with leaves Royalty Free Stock Photo

Roots, leaves and developing bulb of onion Royalty Free Stock Photo

The Onion / Allium cepa / Bulb onion or Common onion, Zwiebel, Bolle, FÃÂ¶lle, KÃÂ¼chenzwiebel, Oje, Ãâllisch, Ãânnen, Speisezwiebel Royalty Free Stock Photo

Onion spring harvest sibies scallion stem stalk hand Allium cepa thick bulb harvesting common organic plant young Royalty Free Stock Photo

Onion harvest spring sibies scallion stem stalk hand Allium cepa thick bulb harvesting common organic plant young Royalty Free Stock Photo

Onion harvest spring sibies scallion stem stalk wood background Allium cepa thick bulb harvesting organic plant young Royalty Free Stock Photo

Large onion, bulb consisting of scaly, layered leaves Royalty Free Stock Photo

Nutrition:Whole Red Onion Allium cepa Bulb Isolated on Green Background Royalty Free Stock Photo

Bulb Onion, Allium cepa, cut in half with visible scale leaves, basal plate, fibrous roots and curly tunic isolated on white Royalty Free Stock Photo

The onion Allium cepa `onion`, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion. Until 2010, the shallot was classified as a separate species. The onions are cultivated and used around the world. As a food item, they are usually served cooked, as a vegetable or part of a prepared savoury dish, but can also be eaten raw or used to make pickles or chutneys. They are pungent when chopped and contain certain chemical substances which may irritate the eyes.