Onion Essential Oil
Onion Essential Oil. Onion is a perennial or biennial herb up to 1.2m high with hollow leaves and a flowering stem, and a globe-like fleshy bulb. Essential oil is obtained by steam distillation from the bulb. Numerous species of onion have been developed, including the Spanish or silver-skinned onion, the Tripoli and the red onion. Native of western Asia and the Middle East, it has a long history of cultivation all over the world, mainly for culinary use. The essential oil is produced mainly in France, Germany and Egypt from the ‘red’ onion.
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| Botanical Name: | Allium cepa L. |
| Family: | Liliaceae |
| Synonyms: | Common onion, Strasburg onion |
| See Also: | |
| Parts Used: | Bulb |
| Extraction Method: | Steam distilled |
| Appearance: | Pale yellow to brown-yellow liquid |
| Aroma Description: | Strong, sulperaceous, garlic/onion |
| Perfume note: | |
| Consistancy: | Thin |
| Strength of Initial Aroma: | |
| Blends well with: | |
| Historical Uses: | Onion has a very long traditional history, in helping to prevent colds and flus, cleansing the blood, and as a skin conditioner. |
| Modern Uses: | Some use in pharmaceuticals, mostly for coughs and colds, and in aromatic sulfurous flavours, onion note, soups and meat. |
| Cautions: | Generally non toxic, non irritant, possible sensitizer. |
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