This is a perennial herbaceous bulbous plant with the smell of garlic. The bulbs of the plant are long, covered with a net shell. The stem is straight, leafless, up to 40 cm tall. The leaves are basal, elliptic-lanceolate, resemble lily of the valley leaves, petiolate, 2-3 of them on each plant. The flowers are regular, bisexual, small, whitish-green, collected in inflorescences – a spherical umbrella. They bloom in June-July. Fruits are boxes with black seeds, ripening in July-August.
The onion is widespread in the Urals, Siberia and the Far East, grows in mountain forests, wet meadows, forest and subalpine zones.
The leaves, stems and bulbs of the plant are used medicinally. Stems and leaves are collected before flowering (May-June), and bulbs – after the seeds have ripened. All parts of the plant contain essential oil and ascorbic acid (vitamin C) (up to 750 mg%).
Most often, spring onion is used fresh – chopped leaves are added to salads and soups. Chopped bulbs are also used.
In scientific medicine, the plant is mostly used as an anti-scurvy agent. It also exhibits an antisclerotic effect, increases appetite, lowers blood pressure, increases intestinal peristalsis, promotes the development of normal intestinal flora, increases the amplitude and slows down the rhythm of heart contractions. In traditional medicine, phytoncide properties of the plant are used, it is used for colds, bronchitis, catarrh of the stomach and intestines, especially of infectious origin, diarrhea, dysentery, and typhoid fever.
Externally, onion (bulb pulp, crushed leaves) is used as a bactericidal, analgesic, antimycotic (antifungal) and antipruritic agent. The use of the plant also helps with diseases caused by protozoa. Enemas with an infusion of crushed bulbs drive out worms (spindles). For some skin diseases, applications are made from crushed bulbs on the affected areas.
In the places of growth, onion is widely used fresh, leaves and stalks are harvested as a reserve: salted, pickled, dried. The early greens of the plant are highly valued by local residents, they are added as a seasoning to many dishes.
A related species grows in Ukraine and the Caucasus – bear’s onion (L. ursinum), which is also called cherry (synonym – levurda). Unlike its Siberian relative, the number of this plant is decreasing due to increased harvesting. Bear’s onion is listed in the Red Book of Ukraine. It is used in the same way as onion victory.
Infusion of chopped bulbs. 1 teaspoon of raw material per 400 ml of cold boiled water. Insist for 1 hour, filter. Take 1/2 cup 3 times a day before meals.