In a land far away, there is a homemaker who often serves raw, thinly sliced onions. During meals, each family member is free to select what amount he or she wants… in a lettuce or cabbage wrap sandwich, added to black beans, or whatever the meal. At times there are leftover onion slices. Does she place them in the refrigerator to be used the next day? Does she enclose them in a plastic container with a tight lid? Does she enclose them in a glass container with a lid? What does she do with those leftover onion slices? She sets them in a glass bowl and positions that as a kitchen table centerpiece, where it generally remains until the next morning.
How much is too much?
No, not onions! Who can have too many onions?
Have you ever felt too busy to bother with carefully removing an onion’s sturdy tunic … and cut away … and tossed … yet another layer?
Have you ever felt squeamish about eating the initial onion layer, the one directly under the sturdy tunic, since it felt slightly tougher than the next layers?
Guess where many of an onion’s most helpful nutritional and medicinal compounds are located. Yes! The layer that has absorbed the sun’s energy the longest!
Homemade salves vary. Roasted onion salve, for example, is not one to refrigerate for future use. It is best used sooner than later. The salve-making process is somewhat lengthy, but there are times when one remedy does not work, so another is sought. This is one of the recommended options. Wash two onions without removing their outermost tunic. Bake them. When they are cool enough to touch, peel them. Choose a method to blend them into one tablespoon of blackstrap molasses, whether it be with a small processor or whatever. Apply the salve to the sore you hope to heal.