The bulb family includes onions, leeks and garlic.

Onions, leeks and garlic have been indispensable in cooking since the beginning of civilization. Over the centuries, countless onion varieties have been developed, from generally mild purple, red and white onions to the more pungent yellow (brown) varieties.

Scallions (shallots/spring onions), also known as green onions, are young onions that have been picked before the bulb was matured. Both the white bottom section and the tender green tops are used raw or cooked. Leeks, milder than onions and scallions, generally require a thorough rinsing before cooking to remove any dirt and grit. Garlic, when raw, is the most pungent of the whole family, although cooking subdues its sharpness. Store onions and garlic in a cool, dark place for a few weeks, and scallions and leeks in a plastic bag in the vegetable crisper of the refrigerator for up to one week.

Onions, spring onions, leeks as well as garlic, have played an indispensable part in cooking for centuries, both as flavoring as well as a main ingredient. There are many varieties of onions, but those most widely available are white onions, the stronger brown onions, the small 'pickling' onion and the milder and sweeter Spanish onion with its purple-red colored skin. Available all year, onions should be well-shaped and firm. The outer skin should be dry and papery. Avoid any that are soft or blemished. They will keep for up to 2 months if stored in a cool, dark place.