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The term 'Allium vegetables' encompasses many thousands of varieties, but boils down in practice to the various varieties of garlic, onion, shallot, leek and chive.

I have put garlic first because the word Allium is derived from the Greek word for garlic, and the term is immediately recognisable in many modern European languages: 'ail' in French, 'aglio' in Italian, 'ajo' in Spanish.

Garlic (allium sativum) is originally native to Central Asia, but is used in cuisine throughout the world and is prized for its medicinal qualities of keeping the heart and blood vessels healthy. Garlic can also help control blood pressure, lower bad cholesterol levels, fend off respiratory infections and aid the digestion. Garlic is avoided by some people because of the lingering odour it can leave on the breath, but this can be reduced by chewing raw parsley, a coffee bean or a clove after having eaten a meal heavy with garlic.

If you can stand it, a single clove of garlic (about 3 grams) eaten raw each day can reduce your bad cholesterol level by as much as twenty percent.

Although most cuisines use the garlic bulb in its mature form, it is commonly found in the South of Europe in its immature form (like scallions or spring onions) and both stem and immature root are consumed raw in salads or just as a snack. If you recognise the plant, wild garlic can be enjoyed in the same way.

Garlic harvested in June/July/August is known as 'wet garlic', due to its high water content and is best used fresh. Garlic harvested between August and April is drier, and can be stored for longer periods without deterioration.

Today the world's biggest producer of garlic is China, closely followed by the United States (especially California). There are over 700 varieties of garlic and the flavour can be affected not only by the variety but also by the climate in which it is grown.

The humble onion is used as a base for foods throughout the world from Italian Ragu to Indian curries through the British steak and onions and the famous American hamburger with red onion. The onion can appear yellow, red or white according to its variety and can vary in size from the tiny pearl onion, often used for pickling, to the sweet, Spanish type which are commonly the size of small apples. The onion is the second most prolific horticultural crop after tomatoes; such is its universal popularity.

Apart from giving flavour and zest to countless meals, onions have for centuries been known to have health

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