Allium vegetables are perhaps the most widely used vegetables in the kitchen. They are perennial bulbous plants of the onion genus that have a characteristic smell and taste, due to their high sulfur content. There are over twelve hundred species of Allium and all of them are edible, however only a few are palatable. The ones that are the most flavorful are onions, garlic, shallots, leeks, and chives.
ONION (Allium cepa) is also known as the garden onion or bulb onion. It is one of the oldest vegetables known to humankind. There are archaeological and literary records of onion use in ancient Egypt. In ancient Greece athletes ate onions, because it was believed that onions would lighten their blood. Roman gladiators were rubbed down with onions to firm up their muscles. In the Middle Ages onions were so popular, that people would pay with onions and give them as gifts. During those times doctors prescribed onions to induce bowel movement and erection, and also to relieve headaches, coughs, snakebites, and hair loss. The onion was first brought to North America by Christopher Columbus during his 1492 expedition.
Today onions are used all over the world. They can be eaten fresh, frozen, canned, pickled, or used in many dishes as herbs, in powdered, chopped, and dehydrated forms. They are rarely eaten on their own, but usually act as accompaniment to the main course. There are many onion varieties that differ in size and flavor. The majority of onions purchased in stores are the dry, yellow onions with brownish papery skin. They have a strong flavor and are good for cooking in soups and stews. They are also easy to store, because they do not spoil as quickly as other varieties. Then, there are the sweet and hearty kinds, like Vidalia, Georgia, Walla Walla and red onions. They are especially suited for eating raw, either sliced or chopped, in salads and sandwiches. Pearl onions, the smallest of the garden onions, white or red, and are often used for boiling and pickling. Fresh, green onions, also called scallions, are mild and sweet and are immature versions of onion plants rather than a different variety of onions.
Cutting or eating raw onions is known for causing eye irritation. Several chemical reactions, which take place during cutting (air exposure), result in a volatile gas called syn-propanethial-S-oxide. The gas diffuses through the air and once it reaches the eye, it binds to sensory neurons, creating a stinging sensation. Tear glands produce tears to dilute and flush out the irritant.
Many studies have been showing the effectiveness of onions against several medical conditions ranging from the common cold to heart disease, and diabetes. The chemical compounds, such as quercetin, in onions are believed to have anti-inflammatory, anti-cholesterol, anti-cancer, and antioxidant properties. In many countries onions are used to heal blisters and boils. Onions may be especially beneficial for women who are at risk for osteoporosis. The chemicals in onions destroy osteoclasts, bone cells that remove bone tissue, and prevent deteriorating of the bone.
Onions are perennials, usually grown as biennials. Seeds, sown in springtime the first year, produce tall green leaves and small bulbs, called spring onions or green onions. They usually need to be thinned to make room for the bulbs to grow the following year. The mature plants are harvested before they produce flower stalks, however some of the plants are purposely left to bloom to produce seeds. The United States is the third largest onion producer, after China and India.
GARLIC (Allium sativum), native to central Asia, has been used for centuries not only for culinary, but also medicinal purposes. It has a characteristic pungent, spicy flavor. A bulb of garlic is covered in light, papery skin, and is divided into many sections called cloves. The cloves are used as seeds, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems, and flowers are also edible and are the tastiest when young and still tender. Eating garlic usually results in a bad breath, which can be reduced to some degree by consuming fresh parsley. That's why in many recipes garlic is paired with parsley.
Garlic is easy to grow and can be grown year-round in mild climates. In cold climates, cloves can be planted in late fall and harvested in late spring. Garlic plants are not attacked by pests, but they can suffer from a pink root disease, that affects the roots and turns them pink or red. Garlic plants can be grown close together and are easily grown in containers.
Garlic contains allicin, a powerful antibiotic and anti-fungal compound. This and several other compounds, vitamins and minerals are the reason why garlic is widely researched in medicine and is used as a food supplement. Garlic is claimed to help prevent heart disease, including atherosclerosis, high cholesterol, high blood pressure, and also cancer. Many studies have shown that consuming garlic can prevent and also fight the common cold. Regular and prolonged use of garlic can lower blood sugar levels and prevent some complications in diabetes. However, people taking insulin should not consume medicinal amounts of garlic without consulting a physician.
During World War I and World War II garlic was used as an antiseptic to prevent gangrene. Today, in natural medicine, garlic is used as a treatment for several intestinal parasites, both orally and as an anal suppository. Garlic cloves are used as a remedy for infections, digestive disorders, and fungal infections such as thrush.
SHALLOTS (Allium ascalonium) are often thought to be another variety of onion, but they are a separate species. They are native to Central and Southwest Asia. The name shallot comes from Ascalon, a city in Israel, where it is believed shallots originated. Supposedly they have been brought to Europe by the Crusaders. They are often confused with scallions, which are just green onions. In some countries they are called eschallots.
A shallot grows in clusters of bulbs, where separate bulbs are attached at the base and by loose skins. Each bulb looks like a small elongated onion with a copper, reddish, or gray skin. Shallots are very popular in gourmet cooking. They taste somewhat like a combination of sweet onion and garlic, but they do not cause a bad breath, like onion or garlic does. Some people roast shallots with the skins on and then peel and mash them before using. Mashed shallots can be added to cream or butter sauces as well as gravies. Pickled shallots are excellent in taste. In Asian cuisine, finely sliced deep-fried shallots are served as condiment.
Shallots are usually planted with the tops of the bulbs above ground. Once they start growing the soil surrounding the bulbs should be pushed away. They mature in July or August and can be stored dry for at least 6 months. The younger (smaller) the shallot, the milder the taste. Similar to onions, raw shallots release chemicals that irritate the eye when sliced, resulting in tears. They also contain more flavonoids and phenols than other members of the onion family.
LEEKS (Allium ampeloprasum) belong to the Allium genus, but look slightly different than their relative species. They do not form a bulb at the end of the root like onions do. Instead, they produce a long cylinder of bundled leaves, which can grow up to nine inches long and two inches thick. The underground part of the leek is white and tender. The part exposed to the sunlight, on the other hand, is tough and fibrous and not very tasty. Many farmers cover the sprouting plants high up with dirt to maximize the white, edible part.
Leek's taste is onion-like, but much milder. Many people, who don't like onions, love leeks and enjoy the same health benefits as those of onions'. While leeks are being called 'poor man's asparagus', they are packed with vitamins and minerals, including potassium, which is said to protect from high blood pressure. They are a great source of fiber and may help lower cholesterol. Leeks are most commonly used in soups and stews, for example in the well known leek and potato soup, called vichyssoise. They also taste good raw, and can make a great addition to salads.
Leeks are one of the national emblems of Wales, where they were first brought by the Romans. According to Welsh tradition, the Welsh soldiers were told by their king to distinguish themselves from the enemy by attaching a leek to their helmets. Perhaps because of this, it is worn on the lapel on St. David Day in honor of St. David, Patron Saint of Wales.
Within the leek species there is a vegetable called Elephant garlic (Allium ampeloprasum). It grows bulbs, with very large cloves and it looks like a giant garlic. The cloves, however, have a mild, slightly sweet flavor and are very tasty eaten raw.
CHIVES (Allium schoenoprasum) are hardy perennials that look much like tall clumps of grass. They are usually referred to in the plural, as chives, because they grow in clumps rather than as individual plants. They are also known as green onions and scallions. Chives' leaves are hollow tubular and can reach 6 to 20 inches. The plant forms small bulbs that grow in clusters, similar to shallots. Flowers are small, whitish-purple. All parts of the plant are edible, but usually only the leaves are harvested and used for flavoring food or in medicine (they offer the same health benefits as other Allium plants). Snipping chives' leaves doesn't harm the plant, just the opposite, it boosts its growth. Just like grass, you can cut it almost to the ground and it will vigorously grow back.
Chives lose their flavor during prolonged cooking and should be added to soups and other dishes at the end of the cooking time. They are also used raw on baked potatoes, in salads, and dips and as garnish. You can find dried chives sold as herbs, but they do not have as much flavor as raw plants (unless they are dry-frozen). However, fresh chives can be chopped and frozen and still preserve their taste. You can also grow them indoors all year long.
Speaking of chives, it is worth mentioning Garlic chives (Allium tubersosum), also known as Chinese chives or Oriental chives. They are used in the same way as regular chives and have a mild garlic flavor.
Cooking wouldn't be the same without Allium vegetables. They add flavor and aroma to every dish. They are healthy, easy to grow and easy to use. They are the staple in many cuisines and make a great addition to our everyday diet.