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Allium cepa, onion
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Allium cepa, onion
Illustration from the Botany Library Plate Collection held at the Natural History Museum, London
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Media ID 8616635
© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10706668
Allium Amaryllidaceae Asparagales Edible Flavour Monocot Monocotyledon Onion Vegetable Allium Cepa Angiospermae Magnoliophyta
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This exquisite illustration showcases the beautiful Allium cepa, commonly known as the onion, captured in intricate detail from the Botany Library Plate Collection held at the Natural History Museum in London. Belonging to the Amaryllidaceae family, Allium cepa is an edible bulbous perennial herb, native to Central Asia and the Middle East. The plant is a monocotyledon, belonging to the monocot class of Angiosperms, characterized by a single cotyledon and parallel venation in their leaves. Allium cepa is renowned for its distinctive, pungent flavor that adds depth and complexity to a vast array of culinary creations. The plant's bulb, which is the edible part, is composed of several layers of fleshy scales that protect the emerging shoots. The onion's flowers, depicted in this illustration, are typically umbelliferous, with a bell-shaped, six-petaled inflorescence. The plant produces numerous flowers, which are pollinated by insects, leading to the development of seeds. The Allium genus, to which Allium cepa belongs, encompasses over 900 species, many of which are also valued for their ornamental and medicinal properties. The Angiospermae, or flowering plants, are the most diverse group of plants, with over 400,000 known species, and the Asparagales order, to which Allium belongs, is one of the largest within the Angiosperms. This illustration is a testament to the beauty and intricacy of the natural world, offering a glimpse into the botanical wonders that surround us. The Allium cepa, with its myriad uses and captivating appearance, continues to captivate and inspire, both in the realm of horticulture and in the kitchen.
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