Gender: Masculine
Element: Fire
Planet: Mars
Zodiac Sign: Aries
Celtic Zodiac/ Date: N/A
Lunar Month: N/A
Tarot: N/A
Rune: N/A
Ogham: N/A
Crystal: N/A
Deities: Isis
Associated Festival: N/A
Chakras: Base
Birth Month: N/A
Meaning: healing and exorcism
Type: Vegetable
Grows in Zone: 5-8 depending on variety
Plant for Bees?: No
Natural pesticide?: No
Poisonous/ Toxic: No
The onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. Its close relatives include the garlic, shallot, leek, chive, and Chinese onion. The crop is prone to attack by a number of pests and diseases, particularly the onion fly, the onion eelworm, and various fungi cause rotting. Some varieties, such as shallots and potato onions, produce multiple bulbs.
The onion plant has been grown and selectively bred in cultivation for at least 7,000 years. Because the wild onion is extinct and ancient records of using onions span western and eastern Asia, the geographic origin of the onion is uncertain. Onions have been variously described as having originated in Iran, western Indian subcontinent and Central Asia
Traces of onions recovered from Bronze Age settlements in China suggest that onions were used as far back as 5000 BCE, not only for their flavor, but the bulb’s durability in storage and transport. Ancient Egyptians revered the onion bulb, viewing its spherical shape and concentric rings as symbols of eternal life. The ancient Egyptians worshiped onions as gods and always planted them in their gardens. Onions were used in Egyptian burials, as evidenced by onion traces found in the eye sockets of Ramses IV.
Pliny the Elder of the first century CE wrote about the use of onions and cabbage in Pompeii. He documented Roman beliefs about the onion’s ability to improve ocular ailments, aid in sleep, and heal everything from oral sores and toothaches to dog bites, lumbago, and even dysentery. Archaeologists unearthing Pompeii long after its 79 CE volcanic burial have found gardens resembling those in Pliny’s detailed narratives. According to texts collected in the fifth/sixth century CE under the authorial aegis of “Apicius” (said to have been a gourmet), onions were used in many Roman recipes.
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 savory dish, but can also be eaten raw or used to make pickles or chutneys. They are versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed, or eaten raw in salads.
They are pungent when chopped and contain certain chemical substances which irritate the eyes. Freshly cut onions often cause a stinging sensation in the eyes of people nearby, and often uncontrollable tears. This is caused by the release of a volatile liquid, syn-propanethial-S-oxide and its aerosol, which stimulates nerves in the eye. This gas is produced by a chain of reactions which serve as a defense mechanism: chopping an onion causes damage to cells which releases enzymes called alliinases. This gas diffuses through the air and soon reaches the eyes, where it activates sensory neurons. Lacrimal glands produce tears to dilute and flush out the irritant. The more often one chops onions, the less one experiences eye irritation.
Witch Tip: Eye irritation can be avoided by cutting onions under running water or submerged in a basin of water. Leaving the root end intact also reduces irritation as the onion base has a higher concentration of sulphur compounds than the rest of the bulb. Refrigerating the onions before use reduces the enzyme reaction rate and using a fan can blow the gas away from the eyes.
Sweet onions have a greater water and sugar content than cooking onions. This makes them sweeter and milder tasting, but reduces their shelf life. Sweet onions can be stored refrigerated; they have a shelf life of around 1 month. Irrespective of type, any cut pieces of onion are best tightly wrapped, stored away from other produce, and used within two to three days.
Witch Tip: Onion Cough Syrup- Many babies are unable to take honey during the first year or two of their life so this is an excellent alternative. Honey may contain botulinum toxin while a sweetened honey syrup should not be dangerous at all. It works well for both children and adults and is often found to be more effective than over the counter cough medicines. This is an old folk remedy that calms coughs with minimal side effects. There are many different versions from all over the world including Europe, India, and North America.
Method 1: Soft cook onions, butter, brown sugar or honey, ginger, and a splash of vinegar on low. Once it becomes a syrup, take a teaspoon every hour or so.
Method 2: Cut onions in half and cover with water. Bring them to a boil, then simmer the mixture low and slow with enough water just to cover for a couple of hours. The water will become syrupy. Sweeten with sugar or honey depending on age. Take a teaspoon every hour or so.
Method 3: Slice an onion, sprinkle sugar over the cut edges, wait about 30 minutes until the juices begin to collect. Take a teaspoon every hour or so.
Method 4: Slice an onion thin and simmer in sweetened water (either with sugar or honey) until it is soft for 45min to an hour. Take a teaspoon of the syrup every hour or so.
At the present day Egyptians take onions, roasted, and each cut into four pieces, with small bits of baked meat, and slices of an apple, making amazing kebabs.
Onions are toxic to dogs, cats, guinea pigs, and many other animals.
Onions contain powerful antiseptics that fight bacterial infection. The onion makes an excellent kitchen remedy for bee and nettle stings, as well as for mosquito bites. Simply place a slice of onion over the affected area for rapid pain relief. The juices in onions are analgesic. Anti-inflammatory enzymes in the onion break down prostaglandins that are produced by the body in response to trauma.
Witch Tip: It is said to cure warts; rub them with a piece of onion.
Onions have been shown to reduce lipoprotein and cholesterol, helping to lower blood pressure. Onion helps increase blood flow and is very high in iron. Eating red onions helps ease constriction of bronchial tubes which can help those suffering from asthma.
If employed as a poultice for ear-ache, or broken chilblains, the Onion should be roasted, so as to modify its acrid oil. When there is a constant arid painful discharge of fetid matter from the ear, or where an abscess is threatened, with pain, heat, and swelling, a hot poultice of roasted Onions will be found very useful, and will mitigate the pain.
The juice of a sliced raw Onion is alkaline, and will quickly relieve the acid venom of a sting from a wasp, or bee, if applied immediately to the part.
Magical uses of onion include increased endurance, prosperity, stability, protection, use in exorcisms, healing, money, prophetic dreams, lust, banishing negative influences, ending bad habits, and removing illness.
One magical charm is to carry a small onion on your person to protect you against venomous animals. Carrying an onion around with you is also said to be good for your health, and ensures that you do not catch a cold.
In European folk magic, knives and swords are consecrated by running the blades over the juices of a freshly halved onion
Witch Tip: use an onion to bless and cleanse your ritual knives before and after use
During the plague, onions were frequently hung up in rooms to help preserve good health. A large red onion tied to the bedpost protects its occupants against sickness and aids in recuperation. Place a sliced onion in the room of an ill person to draw out the sickness.
Place an onion underneath your pillow to have prophetic dreams. Onions, when eaten at night by those who are not feverish, will promote sleep, and induce perspiration.
Folk healers use onions just like garlic cloves – cut them in half and rub on the afflicted area and then discard. The onion becomes a scapegoat for the illness. Also, like garlic, onion skins are never thrown out, but burned to attract and keep money. The skins can also be burned for protection and banishing and, when finely ground, can be added to incense blends. In Hungary, onion skins are burned during childbirth to protect the mother and baby who are believed to be most susceptible to the evil eye and evil spirits at this time.
Witch Tip: Cut an onion in half and put it under your sink to absorb any negativity in your home or nastiness sent your way and replace every week or two — you’ll be surprised how much it absorbs and how quickly it shrivels.
Prick a whole fresh onion with black headed pins and place on a window sill to protect from the evil eye and magical attack. Or, simply braid together onions from your garden and hang them in your kitchen or over your pantry door to protect your home.
Use this many-layered food to peel away problems in life and to dispel anger. White onions clear away obstacles when peeled to the core.
The onion is also a love food and is said to increase male virility. Red onions promote lust when added to dishes. Use purple onions for power and seduction.
Yellow onions dispel anger between friends. Carve the names of quarreling parties into a yellow onion and keep until it forms roots. At this time, the two friends or family members will begin to recall the positive roots of their relationship and let go of their anger toward each other. Do not get rid of the onion until apologies have been made and accepted. You may then offer the onion to the earth in thanks.
Use level: Easy
Nothing on this website should be taken as medical or legal advice. Please use herbs responsibly. Always consult your doctor before using any kind of supplements.
From our altar to yours, with love from the sea,
