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Onions are members of the Allium family, which also includes;

• Garlic
• Shallots
• Leeks
• Also inedible varieties such as lilies.

The origins of the Allium are based in central Asia, possibly between Turkmenistan and Afghanistan. Today, however, they are grown in any country around the world.

Onions

Traces of onion have been found in Bronze Age settlements, along with fig and date stone; this dates back to around 5000BC.

Egyptians believed that if buried with corpses, the strong onion scent would bring back breath to the deceased. During the Middle Ages they were considered a very important food stock; so much so, people could pay rent in onions.

They can be eaten raw, fried, boiled, roasted, steamed, braised, pickled, and are used in many dishes; they also come dried, pre-chopped and can be frozen. Dubbed the 'king' of vegetables, it's probably the most versatile of all, a key ingredient no kitchen should ever be without.

Garlic

Essential in cuisines of Southern Europe, India, China and Asia. Easy to peel garlic cloves tend to be used chopped or crushed. It is a member of the lily family

Some recipes use surprisingly large quantities. A classic French recipe called Lievre a la royale (in which the key ingredient is a male hare) uses 30 cloves of garlic and 60 shallots. There are also many recipes for chickens roasted slowly with 40 - 50 cloves of garlic. Always look for fat, hard, round bulbs when buying garlic in any format.

Green Garlic has a wonderfully subtle flavour. It is extremely enjoyable mixed in salads or chopped and sprinkled on pasta.

Smoked garlic produces a lovely, lightly smoked garlic flavour. In Provence they tend to smoke garlic as it's suggested the cloves will prolong people's lives.

Leeks

Leeks have a subtle flavour, but possess all the characteristics of the Allium family. Used in many stocks, and the main ingredient in a fresh bouquet garni. Once referred to as the asparagus of the poor. They are more versatile than people believe, and can be braised, served whole/sliced in sauces, and even cooked on the BBQ. The small baby variety are delicious. The vegetable has strong association to Wales: at Welsh sporting internationals, inflatable leeks are sold for the supporters to wave around.