On Food and Cooking

for onions — and a much higher concentration
of fructose and fructose chains, so during
frying or roasting it dries out and browns
much quicker than onions do.

Important   Members of  the Onion   Family

Onions, scallions Allium    cepa

Shallots Allium cepa    var.    ascalonicum

Garlic Allium   sativum

Leeks,  wild Allium ampeloprasum

Leeks,

cultivated

Allium  ampeloprasum    var.

porrum

Great-headed

(elephant)  garlic

Allium  ampeloprasum

var.    gigante

Leeks,  Egyptian Allium kurrat

Ramps,  ramson  (broad-leaf

leek)

Allium

tricoccum

Chives Allium   schoenoprasum

Chives, “garlic”    or

“Chinese”

Allium

tuberosum