This well known Allium family encompasses more than 500 members and most of them are edible, but not all are good to eat. Famous members of Allium family like green onions (also called scallions), sweet onions (white, yellow and red varieties), dried garlic, fresh garlic, chives, shallots, leeks, pearl onions (also white, yellow and red varieties), rocambole (sand leek) and many others are indispensable in countless dishes from soups to salads and are also a great source of B vitamins, vitamin C, calcium and potassium.

Onions are incredibly versatile and each cuisine has its own rules regarding the treatment of onions. Yellow onions are the most common cooking onions and have the strongest flavor. White onions have a sharp fresh taste and red onions are slightly milder and crisper. Leeks are related to both onion and garlic but milder in taste and excellent in soups or braised. The flavor of Welsh onions lies between leeks and onions. Spanish and Bermuda onions are chrisp, sweet and mild. Vidalia, Walla Walla and Maui are super sweet varieties and often eaten raw. Pearl onions are very small and mild and usually cooked whole in stews, pickled or braised. Shallots taste like a cross between a mild onion and garlic. Chives have a light onion aroma and spicy onion flavor. Chinese chives are more garlicky and used in spring rolls, with tofu, eggs or stir-fried dishes. Green onions are young onions with long green tops and mild flavor.