Onion in Greek and Roman

Onion probably acquired its name from the city built by ONIA in 1703 B.C. near Gulf of Suez. Onion is believed to have originated in Central Asia, possibly in Iran- Pakistan region. Onions have been revered not only for their culinary use, but also, for their therapeutic properties.

Ancient Sumerians widely grew and cooked onions 4000 years ago. Onion was popular with the ancient Greeks and Romans for seasoning of foods. The pungency of onions made them popular among poor people throughout the world who could freely use this inexpensive vegetable to spark up their meals.

Ancient Greeks were aware of the numerous health benefits of consuming onions, so athletes ate them frequently and in large amounts. In order to firm up their muscles, Roman gladiators were rubbed down with onions as well. Romans also believed in benefits of onion-eating such as helping soothe toothaches or insomnia. The Romans felt the concentric circle configuration of the onion represented eternity.

Additionally, the ancient Greek physician Hippocrates wrote in the fifth and fourth centuries B.C. that a broad variety of onions were eaten regularly in Greece. He suggested onion as a diuretic, laxative, and emmenagogue. He also used onion for the treatment of pneumonia, and, externally, for healing putrid wounds.

When the Romans introduced the onion in Europe it quickly became a popular vegetable. Despite protracted social and religious taboos through the centuries, the onion has gradually regained respectability.

Scientific research on these plants started in the second half of the 19th century with the work of Louis Pasteur that in 1858 first noted antibacterial properties of garlic. Later on, in 1932 Albert Schweitzer treated amoebic dysentery in Africa with garlic.
Onion in Greek and Roman