Onions - Sexual Enhancement Food

Onion is one of the most important aphrodisiac foods. As an aphrodisiac, onion stands second only to garlic. It increases libido and strengthens the reproductory organs. The white variety of onion should be peeled off, crushed and fried in pure butter. This mixture acts as an excellent aphrodisiac tonic if taken regularly with a spoon of honey on an empty stomach. The powder of black gram when dipped in the juice of onion for seven days and then dried, produces a mixture called kanji. This also acts an aphrodisiac.

Onions are beneficial to ones health and are similar to garlic in their nutritional properties. Good for the blood, onions were eaten by the Romans who swore by their powers for generating energy.

The Sanskrit equivalent for onion is palandu which has been mentioned in the Garuda Purana. The great Indian sages, Maharishi Atreya and Lord Dhanwantri have described the use of onions in details. It is referred to in the Bible, when the Israelites complained of their hardships while being led by Moses from Egypt to the land of Canaan about 1500 BC remembering the onions that they ate in Egypt.

Onion is highly valued for its therapeutic properties. It has been used as a food remedy from time immemorial. The physicians of ancient Egypt prescribed onions in various diseases. Dioscorides in the first century AD attributed many herbal remedies to them. They are stimulant, diuretic, expectorant and rubefacient

The white onion is preferable to the red and yellow varieties. Onions should be taken with meals preferably raw as fried or cooked onions are comparatively difficult to digest. For therapeutic purposes, it is advisable to use onion juice instead of the whole onion as it is an alround medicine. Onion being stimulating and irritating food, its consumption in excess should be avoided.

Several parts of the plant have a place in the traditional medicines. The seeds of onion increase semen and relieve dental worms and urinary diseases. The stalks of onion are a source of Vitamin A, thiamin and ascorbic acid. They are used in both tender and mature stages.