Echoes of the Garden

A Place in the World

Onions All Over

As ubiquitous as onions are in the kitchen, there seem to be few tales of it around the fire. The simple fact that it is so common has made it humble. A far cry from ancient Egyptian days when it… Continue Reading…

The Leech's Knowing

Tears of Relief

Alexis Soyer, in his Pantropheon, states: Whoever wishes to preserve his health must eat every morning, before breakfast. young onions, with honey.1″ Such a treat is assuredly not very tempting : besides, this rather strong vegetable leaves after it a most unpleasant perfume,… Continue Reading…


A Feast To Cry For

Onion recipes abound. They are used in every type of recipe imaginable and in combination with every foodstuff imaginable. From Apicius: FRIED [1] PUMPKIN, SEASONED WITH PEPPER, LOVAGE, CUMIN, ORIGANY, ONION, WINE BROTH AND OIL: STEW THE PUMPKIN [in this]… Continue Reading…

In the Garden

A Pungent Crop

The culinary onion – Allium cepa – has been in cultivation for at least 7000 years. We have no record of what its wild form was like. There are a few closely related onion species found in the wild today… Continue Reading…

Noble Interest

The Onion

I love onions. The more, the tastier, in my opinion. Cooked pretty much any way imaginable and in sweet jams, as well. I keep threatening to make candied onions. One of these days I will. They’re easy to grow and… Continue Reading…

Wes Hu Thal

Wes Thu Hál!

I’m afraid that Spring does seem a bit hesitant to show her face this year. We still have about a foot of snow on the ground and the temperatures are only just starting to rise above freezing. Not to worry!… Continue Reading…


The information and recipes contained on this site are presented for intellectual and historical interest only. If you are looking for medical advice, please consult with a licensed physician. If you choose to try any recipe for the sake of adventure or curiosity, you do so at your own risk.

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