Onions

Allium is the onion genus, with up to 1250 species, making it one of the largest plant genera in the world. They are perennial bulbous plants that produce chemical compounds (mostly cystein sulfoxide) that give them a characteristic onion or garlic taste and odor, and many are used as food plants.

Most bulbous alliums increase by forming little bulbs or “offsets” around the old one, as well as by seed. Several species can form many bulbils (tiny bulbs) in the flowerhead. Members of the genus include many valued vegetables such as onions, shallots, leeks, and herbs such as garlic and chives. A strong “oniony” odor is characteristic of the whole genus, but not all members are equally flavourful. Some Allium species are used as border plants.

Onions chosen for storage should be dry on the outside and firm to the touch. The skin should be papery, almost brittle, and the shape smooth, round or oval. Store in mesh bags for maximum air circulation. If kept cool, dry, and in the dark, they should last well for up to one month. Do not store in the refrigerator.