22/06/2026
Let’s talk about one of the hardest-working ingredients in the kitchen — the humble onion.
An onion is the edible bulb of the onion plant, Allium cepa. It belongs to the allium family, along with garlic, leeks, shallots and chives. While we often think of onions as a simple pantry staple, they are actually a clever storage organ for the plant, made up of layered leaf bases that swell underground.
Onions can be grown from seed, seedlings or small bulbs called sets. As they grow, the plant first puts energy into producing long green leaves. Later, the base of the plant begins to swell and form the bulb beneath the soil surface. They prefer a sunny position, well-drained soil and consistent moisture while they are growing. Once the tops begin to yellow and fall over, the bulbs are usually ready to harvest, dry and store.
In the kitchen, onions are incredibly useful. They can be eaten raw in salads and sandwiches, cooked down as the flavour base for soups, stews, sauces and casseroles, roasted until sweet, pickled for tang, caramelised for richness, or added to stir-fries, curries, barbecues and relishes. The green tops can also be used for a fresher, milder onion flavour.
Simple, reliable and full of flavour, onions are one of those everyday crops that quietly make almost every meal better.
The Community Garden onions will be ready to go in late winter/early spring.
What’s your favourite way to use onions — raw, roasted, pickled or caramelised
