Prehistoric kids all over the world ate onions. Onions, rich in flavonoids with antioxidant and anti-inflammatory benefits, have been used to spark up kids’ meals for five thousand years. The basic staples of many ancient Mediterranean communities were cabbage, onions, beer, and bread. Onions contain chemicals that keep cells from being damaged, lower cholesterol and blood pressure, and prevent allergic reactions. Belonging to the Alliums Family, onions are planted in the fall to sprout the following spring and love full sun. Kids can mulch onions in a warm climate winter to help keep the soil cool. There are yellow, white, and red onions that grow either as sweet spring onions or storage onions. Onions come in a variety of sizes and types from small scallions, green onions, shallots, and pearl onions to large yellow onions. Kids can plant the variety that grows best in their area. Start seeds in July to plant in October or get onion sets from the local nursery. The underground food storage area of onions is the part of these tasty bulbs vegetables that we eat. The flowers are also edible with a mild onion flavor and look lovely in a salad. In July, when the green tops of the onions droop and turn yellow, kids can break the tops over and allow them to dry out on the soil to cure for two weeks. In a cool, shady area, kids can keep the onions from touching on a screen to thoroughly dry. Sweet onions should be eaten soon. Or kids can chop or slice them, lay them on a tray to freeze, and store them in a container in the freezer. Storage onions will last for six months in a dry place. Roasted organic red potatoes and red onions make a delicious picnic salad combined with organic extra virgin olive oil, vinegar, and fresh herbs like parsley, chives, thyme, and rosemary.