40. ONIONS are the chief commercial vegetable of the bulb crops. They have been cultivated from the earliest times, their native country being Central Asia. Closely allied to the onion are several other bulb vegetables, including garlic, shallots, leeks, and chives, all of which are used more extensively for flavoring dishes than for any other purpose. Fig. 10 shows several varieties of this family, the group of three in the upper right corner being garlic; the bunch in the lower right corner, leeks; the bunch in the lower left corner, green onions; and the remainder of those shown in the illustration, different varieties of dried onions, that is, onions that have been allowed to mature.
41. This entire class of food is characterized by a typical, volatile oil, which in most cases is so strong as to be somewhat irritating and which causes the vegetable to disagree with many persons. This flavor, however, can be almost entirely dissipated by cooking, so that many persons who cannot eat the various members of the onion family raw can tolerate them cooked. In food value, which is found principally as carbohydrate in the form of sugar, this class of foods is not very high, being about the same as carrots, beets, and other root vegetables. Some persons believe that onions have wonderful medicinal value in curing colds and preventing them, but there is really no foundation for such a belief.
42. ONIONS.--As has been pointed out, onions are of two general varieties, dried and green. Dried onions, as shown in Fig. 10, are those which have been allowed to grow to maturity and have then been cured, or dried, to a certain extent. Such onions are in demand at all seasons. Green onions, also shown in Fig. 10, are those which are pulled, or taken out of the ground, before they have matured and are eaten while fresh. They are especially popular in the spring, although they have a rather long season. Each of these classes has many varieties, which vary in flavor and in color, some of the dried ones being yellow, some red, and others white. All dried onions have excellent keeping qualities, so, after purchasing, no special care need be given to them except to store them in a comparatively cool, dry place. Deterioration is due chiefly to sprouting, for as soon as the new plant begins to grow from the center of the onion, the remainder becomes soft and loses much of its flavor. The green, immature onions, however, will not keep for any length of time, and in order to keep them fresh until they are used, they must be stored in a cool, damp place.
43. GARLIC.--The variety of onion known as garlic is very much desired by the people of southern Europe, where it originated. As Fig. 10 shows, it resembles the onion in appearance, but it consists of several parts, or small bulbs, called cloves, which are encased in a covering of thin white skin. Garlic has a very strong penetrating odor and a biting taste that resemble the odor and taste of onion, but that are much ranker. It is little used by Americans except as a flavoring for salads and various kinds of highly seasoned meats. In reality, a very small amount of garlic is sufficient to lend enough flavor, and so the bowl in which a salad is served is often merely rubbed with garlic before the salad is put into it. No difficulty will be experienced in recognizing garlic in the markets, for here it is found in long strings that are made by braiding the dry stems together.
44. SHALLOTS.--Closely allied to garlic are shallots, which are native to Syria, where they still grow wild. They are said to have been brought into Europe by the Crusaders. The bulbs of this vegetable are similar to those of garlic, being compound in form, but instead of being enclosed in a thin covering, they are separate when mature, as Fig. 11 shows. Shallots have a strong flavor, but it is not so rank as that of garlic, nor does the odor remain in the mouth so long as that of onion. Many persons like shallots for flavoring stews, soups, salads, and pickles.
45. LEEKS.--Another member of the onion family that is more highly prized and more extensively raised in Europe than in the United States is leeks. As Fig. 10 shows, leeks do not produce a bulb as do onions. In this vegetable, the lower parts of the leaves grow close together and form a bulb-like stem, or neck, which is fairly solid and which constitutes the edible part. The odor and flavor of leeks are similar to those of onions, but they are somewhat weaker. The fleshy stem may be bleached by banking it with earth, and when this is done, the flavor becomes more mild and the texture more tender than in the onion bulb. Like shallots, leeks are used to flavor stews, soups, and similar foods.
46. CHIVES.--The member of the onion family known as chives is a small plant whose roots remain in the ground for many years and produce year after year dense tufts of slender, hollow leaves. These leaves grow to a height of about 6 or 8 inches and resemble the tops of onions except that they are much smaller. Chives, which have a more delicate flavor than onions, are much used for flavoring soup, stews, salads, meats, and other vegetables and as a garnish for salads. When used for any of these purposes, they are cut into tiny pieces.
PREPARATION OF ONIONS