Onion is a widely grown vegetable valued for its edible bulbs and leaves used in cooking across many dishes. It plays an essential role in Kenyan cuisine and supports both household consumption and commercial markets. In Kenya, onions grow well in irrigated and semi-arid regions such as Kajiado, Narok, Laikipia, Nyeri, Meru, and parts of Kirinyaga. The crop produces bulbs with a strong flavour and good storage ability. Strong demand from households, hotels, traders, and processors makes it one of the most important vegetable crops.

Varieties
Common onion types include red onions, white onions, and yellow onions. Red onions dominate production due to their strong flavour and good storage quality. White onions suit processing and fresh salads, while yellow onions provide balanced flavour for cooking. These types differ in bulb size, maturity period, and storage performance. Variety choice depends on market demand and growing conditions.

Growing Conditions
Grows best in warm temperatures of 13–25 °C and rainfall of 500–800 mm. It performs well in fertile, well-drained sandy-loam soils with a pH of 6.0–7.0. The crop requires full sunlight and moderate moisture for proper bulb formation. Excess rainfall reduces bulb quality and increases disease risk.

Growth Cycle
Onion grows from seeds or sets and develops narrow green leaves that later form underground bulbs. Bulbs enlarge as the plant matures, and leaves begin to dry. Harvesting takes place when tops bend, and bulbs reach full size.

Nutritional Value
Onion contains vitamin C, antioxidants, fibre, and sulphur compounds. These nutrients support immunity, digestion, and heart health.

Uses & Market Potential
Used fresh in salads, sauces, soups, and cooked dishes. It also supports processing into dried flakes and powders. Strong demand in local and regional markets creates reliable opportunities for commercial production and storage-based trading.