Onion: Benefits, Uses & Dosage

Palandu (Onion) is one of the most universally used vegetables in Indian cooking. It is pungent when raw, sweet when cooked. It is heavy, oily and hot. It strengthens the body and is considered aphrodisiac. It pacifies Vata. Different varieties — white, red and pink. It is used in virtually all Indian preparations. Verse: 63.

• Vrishya (aphrodisiac — strong)
• Balya (strengthening)
• Deepana (appetizer)
• Krimighna (anthelmintic)

Taste: Pungent

Qualities: Strong irritant, aromatic, hot internal action

The fumes contain ammonia, are an irritant to the eyes and cause the nose and eyes to run. Onions stimulate the senses so if one feels faint or dizzy, an onion broken into pieces and inhaled will bring relief. Onions help the digestion and stimulate sexual energy.

Cooked onions are sweet and less pungent. If they are applied as a poultice to a skin boil, the boil will burst. High fever and resultant convulsions may be relieved by applying a grated raw onion wrapped in a piece of cloth to either the forehead or abdomen.

Onions will relieve acute epileptic seizures if applied as a nasal inhalant or as eye drops. They also help to reduce cholesterol and are a good heart tonic: the action of onions helps reduce the heart rate.

One-half cup of fresh onion juice with two teaspoons of honey taken internally relieves asthma, cough, spasms, nausea and vomiting. It also will destroy intestinal worms.

A grated onion with one-half teaspoonful of turmeric and one-half teaspoonful of curry powder will relieve pain in the joints when applied as a paste to the affected area.