• Texas SpringSweet and Texas 1015 SuperSweet Onions are the first fresh onions in the market each spring. These sweet bulbs are harvested from March to June in South Texas' fertile Rio Grande Valley.

• Texas 1015 SuperSweet Onions are usually planted on the fifteenth day of the tenth month each year, thus the 1015 moniker.

• Texas is the No. 1 producer of spring onions in the United States. In fact, the Rio Grande Valley produces enough onions during April to supply all the markets in the entire United States.

• Texas SpringSweet and 1015 SuperSweet Onions contain very little pyruvate, the chemical that causes tears to be shed and flavors to be strong.

• Ancient Egyptians believed onions possessed strength-giving powers and fed them to the pyramid builders. The Egyptians weren't far off with their assessment of the onion's health attributes; recent medical studies have shown a direct link between onion consumption and reduced rates of cancer.

• Texas sweet onions' mild taste is due to a remarkably high water content. They're made up of 35 percent water, as compared to the 10 percent water volume of storage onions.

• Sweet onions contain a chemical that acts as a natural antibiotic when applied to bee and wasp stings, burns and athlete's foot.

• Texas SpringSweet and 1015 SuperSweet Onions are mild enough that it's recommended to eat them raw. George Washington, however, expressed his affinity for the bulb by stating that he would eat one "cored, baked, and stuffed with mincemeat like an apple." He stated that "the onion is the most favored food that grows."