Allium

Allium is a large genus of flowering plants in the family Amaryllidaceae, best known for edible species such as onions, garlic, leeks, shallots, chives, and scallions.

Allium is a large genus of flowering plants in the family Amaryllidaceae, best known for edible species such as onions, garlic, leeks, shallots, chives, and scallions. The genus includes both culinary and ornamental plants, and most species are bulbous perennials with a characteristic onion- or garlic-like smell.

Description

Allium species are usually herbaceous geophyte perennials with true bulbs, often on rhizomes. They are known for their characteristic sulfur-based aroma and flavour, which is produced by sulfur-containing compounds.

Distribution

Members of the genus occur mainly in temperate regions and are especially diverse in the Northern Hemisphere. The genus is widespread across these areas.

Uses

Several species are important culinary crops, including onion, garlic, leek, chive, and shallot. Others are cultivated for ornamental flowers in gardens and landscapes. In Canada, Allium includes many vegetables and garden plants commonly grown, such as onions, garlic, chives, leeks, and ornamental alliums.

Classification

Modern classifications place Allium in the family Amaryllidaceae, subfamily Allioideae. Older sources sometimes treated it as belonging to the lily family (Liliaceae) or the separate family Alliaceae.