by Terry Baldwin

Created on: May 19, 2009

Allium vegetables are onions, garlic, shallots, chives and leeks. They have a strong smell, due to sulfur content and generally they have thin long leaves and bloom in round clusters. They originated in the Mediterranean area and spread throughout Europe by early travelers and traders. They are used for cooking all over the world.

Onions are perhaps the most extensively grown and cross bred vegetables. There are many varieties that differ based on color, size, and sweetness. The immature onions are called green onions or scallions and are very good for eating raw. Bulbs of mature onions can be eaten raw in salads, or sandwiches. They are often added to soups, stews, casseroles, and stir-fried dishes. They can be boiled, fried, or pickled.

Garlic is used more as a spice than a vegetable. You can buy dried minced garlic, or garlic salt as seasoning. Garlic's bulb consists of multiple cloves that can be added to dishes as whole, diced, or minced. It is used in many cuisines, especially Mediterranean.

Shallots are similar to onions, but instead of single bulb they form a cluster of many little tapered bulbs. They taste like onions with a hint of garlic. Such small bulbs are hard to peel. Blanch them in boiling water for a couple of minutes and skins will easily come off.

Chives are another Allium vegetables that are often used as an herb. Usually only leaves are being used, which are long and thin. They have a mild onion like flavor and are best eaten raw. Chop them up and sprinkle on salads, soups, meat, or fish.

Leeks are somewhat different than other Alliums. They do not form bulbs, but long thick root that is made up of leaves. The underground part in the leek is white (due to lack of sunlight) and the leaves are green, long, and quite tough and fibrous. The root on the other hand is soft and very flavorful, either raw or cooked. Leeks can be added to salads, or soups and stews. They also can be served as a side dish.

All Allium vegetables are rich in vitamins and minerals. Especially garlic is said to have anti-bacterial, anti-viral, and anti-cancer properties and it has been researched extensively. In the past garlic and onion were used to cure many medical alignments like colds, skin infections, and other bacterial infections. Today they are recommended for people with diabetes, high cholesterol and heart disease and still are used for preventing and curing cold and flu.

As a last note, here is a simple, but effective ati-cold concoction:

1 garlic clove, minced

1teaspoon honey

1 tablespoon fresh lemon juice

2 tablespoons hot water

Mix all ingredients and let steep for 15 minutes. Strain and drink.

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