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Like garlic and leeks, onions too are an allium vegetable that were cultivated 2000 years ago in ancient Egypt. Particularly rich in polyphenol and flavanoids, care should be taken not to over-peel the papery layer of onions for fear of losing much of the essentials. Also rich in sulphur, onions are very beneficial for the formation of connective tissues. The other main nutrients found in onions include Vitamin A, B6, C, E, sodium, potassium, iron, and dietary fibre. Mostly, onions are eaten raw in salads, sandwiches, and other savoury side dishes. While they can be cooked in a variety of styles. Sautee, steam, bake, grill, boil or have a soup made entirely and just of onions! Have them any which way you like, but be sure to make them a part of your meals so as not to miss out on the benefits. Soil should be mixed with well rotten Cow dung. Raise nursery and transplant 40-45 days old plants in beds at the distance of 1-2 feet between line to line and around 1 feet plant to plant. Irrigate immediately and then as per requirement.Harvest starts after 90 days from transplanting.