Onions are one of the oldest cultivated plants known to mankind. They are bulging, watery, slimy, drop-shaped bulbs with small, fine roots. Each bulb forms into several, self-contained, closely adhering layers. The outermost layer consists of very thin, dry skin that can be easily pulled off. Onions present a picture of balanced structural and formative forces.
They contain a lot of allicin, a sulfurous acid that can be clearly smelled when cut, which causes tears and burning in the eyes, a sharp sensation in contact with the mucous membrane of the mouth, and a tingling sensation of coolness on the skin. Onions also contain allyl sulfenic acid, which has an anti-inflammatory and pain-relieving effect on congestion and inflammation of various origins, especially in the respiratory tract and the nasopharyngeal mucosa. The plant’s sulfuric warming processes can draw out both acute and chronic inflammation.
Indications and application