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subject: Finding The Best Organic Onion Seeds [print this page]


Onions take a lot of grief, but where would our cuisine be without their pungent, savory essence? Widely cultivated in both the Old and New Worlds, onions are neglected but indispensable for soups, stews, and many entrees not to mention that legendary drive-in staple, onion rings. One restaurant chain prides itself on a calorie-rich, nutrient-poor appetizer called the Bloomin Onion, a corporate burlesque of onion rings. But whatever way theyre eaten, onions are a garden necessity, and onion seeds flourish well with little effort by even a novice gardener, and can make a good accompaniment to a small herb garden. In planning your home garden, make sure to order a good supply of organic onion seeds.

Where can you find organic onion seeds? You can start by inserting the phrase organic onion seeds into a search engine and hitting enter, and youll find a wide variety of seed wholesalers eager to send you their catalogs whether in paperbound or in electronic form. Someone in your town or neighborhood will most likely have several free seed catalogs from which to choose, as well. Many seed companies offering organic quality, non-GMO varieties will be eager to send you free seed catalogs, too.

Organic onion seeds are worth taking the time and trouble to find. These are pedigreed varieties that are untainted by pesticides or other obnoxious chemicals. Most organic bulk seeds are from strains at least 50 years old; of them are nearly as old as the United States itself.

Many Indian tribes, particularly in what is now the American Midwest, cultivated onion seeds. The onion was eagerly embraced by the people who made creole and Cajun styles a gift to the American palate. They migrated into Mexican and Tex-Mex cuisine as well, and can spice up otherwise bland comfort foods, such as meatloaf. Vegetarian offerings are a little difficult for some people to take without onions. If youre even half-way serious about gardening, youll need to cultivate a row or two of those delicious little bulbs.

by: Richard Weed




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