Imagine a world where onions and garlic have vanished from our tables. Many dishes simply wouldn’t be the same without them—think borscht, meat patties, shish kebabs, dumplings—there are just too many to list! In the national cuisines of various cultures, onions are often celebrated as a dish in their own right. For instance, in France, onion soup and onion garnishes for roasted meats are beloved staples. In Hungary and Romania, green onions are not only used in salads but also in hot dishes. Indeed, many renowned chefs believe that the more onions and garlic you use, the tastier the dish will be. Beyond their culinary appeal, onions and garlic also boast significant health benefits. Nutritionists recommend an annual intake of about 18 to 26 pounds of onions for a healthy person. Consuming more than that won’t do any harm. So, what makes onions so beneficial? They contain a substantial amount of phytoncides and essential oils. It’s these compounds that make us tear up when we chop onions. The essential oils give this vegetable its distinctive smell and flavor, irritate the mucous membranes of the esophagus, stimulate appetite, promote the secretion of digestive juices, and enhance nutrient absorption. The phytoncides in onions are lethal to many types of pathogenic microbes and suppress harmful bacteria in the stomach. However, onions are not recommended for those suffering from digestive disorders, kidney issues, or liver diseases. As a result, in certain therapeutic diets, onions are only used after their essential oils have been removed through blanching or boiling.

Onions are believed to have originated in the Middle East. From there, they made their way to Egypt, then to Greece and other European countries, where they were regarded as a miraculous plant. The ancient Greeks and Romans were convinced that onions endowed warriors with strength and courage, protecting them from wounds. It’s no wonder that one type of onion came to be known as “victorious.” Today, it’s referred to as ramsons. In terms of vitamin C content, ramsons surpass regular onions by 3.3 times, even outdoing oranges and lemons. Ramsons have saved travelers and hunters in Siberia and the Far East from scurvy and other diseases caused by vitamin deficiencies, as they are commonly found in those regions.

Green onions contain more vitamins C, B2, carotene, folacin, sodium, potassium, calcium, magnesium, and organic acids than bulb onions (the white, red, and purple varieties). However, bulb onions tend to have a longer shelf life.

Garlic has also been recognized for its medicinal properties since ancient times. References to its healing qualities can even be found in inscriptions on the Pyramid of Khufu. Garlic was used in attempts to combat epidemics of plague and cholera, as it was believed to be a remedy in any situation. Garlic contains higher amounts of proteins, sugars, and minerals than onions, and its greens, especially the early shoots, have vitamin C levels comparable to those of green onion tops. The phytoncides in garlic also inhibit the growth and reproduction of bacteria, normalize the composition of stomach microflora, and prevent the harmful effects of foreign substances. However, nature didn’t spare garlic from its pungent odor. Therefore, consuming it raw doesn’t always align with good manners, and garlic is more commonly used in marinades or as a seasoning for salads, meat dishes, soups, and sauces. When cooking hot dishes with garlic, it’s best to add it after removing the food from the heat, as prolonged cooking can diminish its beneficial properties.

Garlic is used to produce phytoncide compounds like allicin and sativin. As a medicinal plant, garlic is recommended for treating helminthiasis, vascular diseases, and other ailments. This plant can release phytoncides for up to 200 hours after being crushed, while other similar plants stop releasing them within minutes. Garlic is often used in the form of an alcohol extract, and its dry extract is included in Allochol, which is prescribed for liver and gallbladder diseases. Chewing garlic is recommended for those suffering from sore throats, upper respiratory tract infections, and the flu, as its phytoncides can kill bacteria within 3 to 4 minutes.

Garlic should be avoided by individuals with peptic ulcers, gastritis, liver, gallbladder, pancreas, or kidney diseases, as the essential oils it contains can irritate the mucous membranes of the digestive organs.

Considering that garlic stimulates appetite, it is recommended for people prone to obesity.

DISHES WITH ONIONS AND GARLIC

ONION SALAD WITH EGGS

Slice the onions into rings and place them in an enamel pot. Heat 2 to 2.5 cups of water to a boil, add vinegar, and pour it over the onions. Cover with a lid and let it sit until cool. Drain the onions in a colander. Chop the eggs coarsely, mix them with the onions, add mayonnaise, and chill.

For 500g of bulb onions, use 4-5 hard-boiled eggs, a jar of mayonnaise, and a tablespoon of vinegar.