So, many, dear actors, we are going to take a deep breath, don’t eat onions or garlic.
– William Kes Kspir, “Midnight Dream”, Law 4, Scene 2
What would we do without allium? I’m sure our kitchens and dining tables (and literature) would be exhausted without it.
Allium is what we call the “genus”, which is a common name for any close related species. (The plural word “genus” is “generation”, and many related seeds are kept together in one family.) Allium is a species that gives us onions and many of their relatives – there are hundreds of wild species, and of course many have been grown and enjoyed for thousands of years. . The thing about all these species is that they almost always give off the aroma of onion or white perfume, and that is what makes them so wonderful.
The odor comes from organic compounds containing volatile sulfur. By the way, botanists have traditionally placed this species in the lily family (“lilicea”), but the latest treatments are in their own family alliance.
What is your favorite allium species? The usual kitchen onions, as well as fig leaves and squash – and of course, how does Vidalia onion give us about ce cepa? Or perhaps A. sativum, also known as garlic around the world. Delicious and nutritious yeast is also a type of A. ampolopras. Rampas from the Apatalus, with their most intense fragrance, are A trichomoniasis, and a mild-tempered cheese A schoenoprasum.