When I was little, I used to watch my grandmother cook with the wonder of a scientist watching magic happen. One thing always puzzled me: she would take a whole onion and stick a clove into it — just one little spice pressed right into the side. I assumed it was one of her quirky habits, like talking to her plants or adding salt before she even tasted the food. But one day, I finally asked her why she did it. Her answer surprised me more than anything I’d ever learned in her kitchen.

She smiled and said, “Child, this tiny trick saves me time and adds flavor.” Grandma explained that cloves are natural flavor boosters and disinfectants. By sticking a clove into an onion before cooking soups, stews, or broths, she could infuse the food with a subtle warmth and aroma without having little loose cloves floating everywhere. The onion acted like a natural flavor holder — and when cooking was done, she simply pulled the onion out and tossed it, clove and all.

But that wasn’t the only reason. She whispered like she was sharing a secret: placing a clove in a cut onion also keeps it fresh longer and prevents bad smells in the fridge. The clove’s natural antimicrobial oils slow down spoilage and absorb unpleasant odors. It meant less waste, longer–lasting ingredients, and a kitchen that always smelled clean and cozy — just like hers.

Now, every time I prep my ingredients, I remember that tiny ritual. I stick a clove into an onion and smile, knowing I’m carrying forward a little piece of her wisdom. It’s such a simple trick — yet it adds flavor, saves time, cuts food waste, and keeps my kitchen smelling wonderful. I never would’ve guessed one little clove and one humble onion could do so much — but now I swear by it, just like Grandma did.