Salt your vegetables

I started with onions because I almost always start with onions, whether making a stock, sauce, stew, chili, soup, mojo, vinaigrette, aioli, remoulade, salsa, soffritto.....

Alot of the same rules of using salt when cooking onions apply to most vegetables as well. Notsomuch to kill the pungency as to bring out ALL POSSIBLE FLAVOR. Salt plays a key role in our enjoyment of food, as it is wakes up our taste buds quickly. One theory that I have is that the human body is very receptive to changes in salt levels, and your mouth is the main point of entry.....

Salt plays vital functions within the body....

There have been theories and opinions about where on the tongue salt is received first, with the bogus tongue map being the most popular.

No matter how you slice it, salt=flavor.