Onion photo byEvett KilmartinAlliums are a genus of plants that have provided flavorful seasoning in food for thousands of years. Onions and garlic were two of the most important crops consumed in ancient Egypt.
Edible Alliums
The following are the Latin names of edible alliums, and show how they are separated into different species:
A. cepa: onion
A. ascalonicum: shallot
A. sativum: garlic
A. ampeloprasum: leek, elephant garlic
The reason I call these plants "edible alliums" is because there are also inedible alliums, which make attractive flowers and are sold as bulbs in nurseries and garden centers. Chives are also alliums, but are not mentioned in this post. For more information on chives and other herbs, go to http://ucce.ucdavis.edu/files/filelibrary/2193/41502.pdf
Onions
Onions can be white, red or yellow and come in many sizes. Their flavors are categorized as sweet, mild or pungent.
Garlic
Garlic is composed of about 10 bulbs contained in a papery skin. It has a unique, pungent aroma that separates it from other alliums.
Scallions & Green Onions
Botanical references define scallions as any young crop of onion, shallot or leek. For most purposes, the terms scallion and green onion can be used interchangeably.
Shallots
Shallots are composed of cloves encased in a papery skin. Shallots have a sweeter, milder flavor than onions and are usually coppery in color, although they can be gray or pink.
Leeks
Leeks have a mild, onion taste and are popular for use in soup. Surprisingly, elephant garlic is also a leek. It shares the same shape as ordinary garlic, but not its pungent taste. Elephant garlic has a softer flavor and its cloves can be roasted and spread like butter.
To read the rest of this publication, click on the link below and choose "Alliums in Your Garden"
http://cestanislaus.ucdavis.edu/Gardening/Gardening_Articles.htm
Happy Gardening!
Edible Alliums
The following are the Latin names of edible alliums, and show how they are separated into different species:
A. cepa: onion
A. ascalonicum: shallot
A. sativum: garlic
A. ampeloprasum: leek, elephant garlic
The reason I call these plants "edible alliums" is because there are also inedible alliums, which make attractive flowers and are sold as bulbs in nurseries and garden centers. Chives are also alliums, but are not mentioned in this post. For more information on chives and other herbs, go to http://ucce.ucdavis.edu/files/filelibrary/2193/41502.pdf
Onions
Onions can be white, red or yellow and come in many sizes. Their flavors are categorized as sweet, mild or pungent.
Garlic
Garlic is composed of about 10 bulbs contained in a papery skin. It has a unique, pungent aroma that separates it from other alliums.
Scallions & Green Onions
Botanical references define scallions as any young crop of onion, shallot or leek. For most purposes, the terms scallion and green onion can be used interchangeably.
Shallots
Shallots are composed of cloves encased in a papery skin. Shallots have a sweeter, milder flavor than onions and are usually coppery in color, although they can be gray or pink.
Leeks
Leeks have a mild, onion taste and are popular for use in soup. Surprisingly, elephant garlic is also a leek. It shares the same shape as ordinary garlic, but not its pungent taste. Elephant garlic has a softer flavor and its cloves can be roasted and spread like butter.
To read the rest of this publication, click on the link below and choose "Alliums in Your Garden"
http://cestanislaus.ucdavis.edu/Gardening/Gardening_Articles.htm
Happy Gardening!
