If an onion rings...pick it up!

It is hard to imagine civilization without onions. Julia Child

Allium is the onion genus with over 1200 known species, making it one of the largest plant genera of the world. They are perennials that grow bulb clusters, usually at the root end, but some species grow bulbs at the flowering ends. The bulbs divide and multiply to form new plants, or can be separated to form more plants and increase yields. Among the many edible species of the allium are onions, shallots, leeks, garlic and chives. As winter passes its peak, shoots will appear from many of these plants we know as “spring onions”, whose flavors range from sweet and delicate to pungent and hot. Among the most popular is the “Welsh” onion, which doesn’t really develop bulbs, nor is it from Wales. The name comes from Old English and Old German words that mean “foreign”; the species likely developed in China or Siberia. These delightful greens are important to cuisines worldwide as some of the first greens to sprout after the harshness of winter and are used year-round. In the southeastern U.S., we particularly prize the ramp, with its broad leaves, purple shafts and flavors that evoke comparison to garlic, leeks and onions. Whichever are your favorites, feature them at their peak to enhance your menu.
“It's probably illegal to make soups, stews and casseroles without plenty of onions.” Maggie Waldron