Onion Oil is obtained by pressing its seeds. It is a pungent, bitter herbaceous plant from the lily family, whose tubers and green leaves are used. Onion, which can grow up to 40-80 cm., is a biennial or perennial vegetable plant depending on its species. At the top of a long stem, there is a ball-shaped inflorescence consisting of small white or sometimes lilac flowers that bloom in May-July. In the middle of the first year of the plant, the bottom part of the leaves swells and forms a head in the soil. This head grows over time and its outer shells dry. The heads that are dug up and removed are called dry onions.
The composition of onion includes volatile and fixed oil, sugars (sucrose, glucose and fructose), ferments, amino acids, iron, A, B and plenty of vitamin C. The propyl alliin substance found in its volatile oil burns and makes the eyes water. It contains iso sulfocyanate allyl, polysaccharides, inulin, phytin, rhodanides, quercetin, komferol, peptides, lemon and apple acid.
