Onion Family

Members of the onion family (Alliaceae)—part of the order Liliales (lilies)—usually form bulbs or corms, which are the parts most often eaten. In a few species the young foliage is used, alone or in combination with the bulbs (leeks, scallions, chives, and ramps).

The pungency of onions and garlic is a result of compounds (such as allicin in garlic) that form when the bulbs are cut, and air and enzymes work on sulfur compounds in the cells. Unfortunately, these desirable compounds quickly degrade into diallyl disulfide (in garlic), an unpleasant substance responsible for garlic’s bad reputation.

• Chives (Allium schoenoprasum) are the most delicate members of the onion family.

• Garlic (A. sativum), regarded by Anglo-Americans as “low class” because it was associated with poor immigrants, is today, perhaps, our most used seasoning (after salt and pepper).

• Leeks (A. Ampeloprasum), like chives, do not provide edible bulbs; the tender lower part of the foliage is eaten (almost always cooked).

• Ramps (A. tricoccum) are the only member of the family that is native to the United States that has become a serious food source (there are other wild onions, but they are only rarely eaten).

• Shallots (A. cepa var. aggregatum) are a cultivar of onion. The brown-skinned, pale purple bulbs are used, primarily as an aromatic, in French cooking.