The Alliums Almanac: From Purple Garlic to Walking Onions
What Are Alliums?
Alliums are a diverse family of plants including onions, garlic, leeks, and chives, which play an integral role in cuisines worldwide. Their unique flavours and culinary versatility make them a staple in many dishes. For many, there isn’t a savoury dish they cook that doesn’t use at least a little garlic or onion. As versatile as they are, understanding the distinct characteristics of each allium, and how best to use them, is a great way to elevate your cooking. By the end of this article, you’ll have a deeper understanding of each ingredient, allowing you to create more refined (and more delicious) dishes.
A Brief History of Alliums in Culinary Use
Whilst ingredients like potatoes didn’t become global staples until after the Middle Ages, alliums have a history dating back thousands of years. Alliums are believed to have originated in Central Asia; Ancient Egyptians, Romans, and Chinese used alliums extensively in their cooking, valuing them for their flavours and, in some cultures, medicinal properties. In fact, in Egypt, onions were even seen as an object of worship and symbol of eternity, with some Pharaohs having been buried with them. Through ancient trade routes and later global colonization, alliums spread worldwide, becoming a cornerstone in a myriad of culinary traditions.
Section 1: The Types of Onion
Red Onions
Red onions are known for their vibrant colour and milder flavour. They are commonly used raw or pickled in dishes such as salads or sandwiches. They are very common in Mediterranean and Middle Eastern cuisine as they offer a great balance of sweetness and sharpness. Red onions pair well with citrus fruits and fresh herbs adding freshness into any dish. We like to quick pickle them for 10 minutes in red wine vinegar or lemon juice to create a softer but still bright and tangy flavour.
White Onions
White onions, with their sharp and pungent flavour, are a popular choice in many culinary styles. They are used liberally in Mexican and Southwestern U.S. cuisines, often found in salsas and chutneys. They pair fantastically with fresh coriander and tomatoes. Often they are finely diced and added raw to dips, but if this is too overpowering for you or you find yourself reaching for the mouth wash after, try lightly sautéing them to take off that edge.
Yellow Onions
Yellow onions are often the default in many people’s minds due to their robust flavour and versatile use. They are a staple across European and American cuisines, found in everything from soups to stews. They complement the hearty flavours of root vegetables and woody herbs like rosemary and thyme. Taking the additional time to caramelise them brings out their rich and sweet flavour and is a great way to enhance your dish.
Sweet Onions
Sweet onions can be distinguished from yellow onions by their larger size and paler skin. They are often used interchangeably but they provide a more mild onion flavour than their yellower counterparts. Popular in French and Hawaiian cuisine, they are excellent caramelized or used raw in salads, where their mild flavour can be a highlight. Pairing them with balsamic vinegar is a lovely way to showcase their natural sweetness.
Shallots
Shallots, with their delicate and sweet flavour, are often used where a subtle onion taste is desired. Shallots are a staple in French and Southeast Asian cooking, used in vinaigrettes, sauces, and stir-fries as well as fundamental to Thai curry pastes. Combining them with aromatic ingredients like lemongrass, garlic, and galangal provide sweet counterbalance to the tangy and spicy flavours often found in Southeast Asian cuisine. Finely sliced and lightly sautéed is a great way to enhance their sweetness, whilst raw they provide some sharpness to a dish without some of the unpleasant aftertaste often associated with raw onion.
Section 2: The Types of Garlic
White vs Purple Garlic
Garlic is a little less simple to break up into categories than onion. To get into the nitty gritty of garlic, there are two ways that it is categorized: botanical (softneck vs hardneck) and appearance (white vs purple). The colours exist across both botanical classifications, but most often, purple garlic is a hardneck variety. Hardnecks are often considered to have a milder but more complex flavour with larger, juicier bulbs that are easier to peel. They do have a shorter shelf life, though, so make sure you don’t leave them hanging around for too long.
Do I Need Purple Garlic?
Whilst this all sounds very complicated, the good news is that they are easily interchangeable, and you can get rich, potent flavours from each type. Garlic is essential to many cuisines; Italian, Chinese, and Indian are just a few which use garlic to add depth and intensity to their recipes. Garlic pairs exceptionally well with herbs like rosemary and thyme, and it is a key component in marinades and sauces. Arguably the most versatile allium, some of our favourite techniques include mincing for a strong flavour, roasting to bring out sweetness, or using whole in slow-cooked dishes for mellower notes.
Section 3: The Types of Green Onions
Leeks
Leeks, known for their mild and onion-like flavour, are a versatile ingredient in a variety of dishes. Less common globally but widely used in French and British cooking, leeks are often found in stews, soups, and pies. Leeks pair particularly well with creamier or potato-based dishes. Slicing and sweating in butter is a simple way to bring out the best in their flavour. Combine with a little cream and pepper to create a simple but delicious side for your next roast.
Spring Onions
Spring onions provide a fresher flavour than most alliums. Whilst often used as a garnish, they are integral to the core flavour of many dishes, providing a delicate onion flavour that doesn’t overpower other ingredients. Spring onions are common in Chinese and Japanese cuisine, both cooked and raw. Spring onion harmonizes well with soy sauce and ginger so is commonly found in stir-fries, marinades, and dipping sauces. Splitting your spring onion between cooked and raw can be a great way to utilize all its various flavours and textures within a single dish.
Chives
Chives, with their delicate, garlicky taste, are often used as a garnish and flavour enhancer. Chives are popular in French and Chinese kitchens, as well as generously used in many all-American dishes, they are often sprinkled over dishes after cooking to finish a dish. They pair particularly well with sour cream and crème fraiche. Simple is the way to go with chives, so freshly snip and add at the end.
Section 4: A Few Exotic Alliums
Wild Garlic (Ramsoms)
Ramsons, often referred to as wild garlic or ‘ramps’ in the US, are a less common allium considered a seasonal spring delicacy. These days they are less commonly consumed in the UK, and you probably won’t see them in the supermarket, but if you’re willing to go out foraging, you’re sure to find some if the time of year is right. Particularly celebrated in Appalachian cuisine, this is a great place to look for recipes if you aren’t sure where to start with them, or just sub them into any recipe you’d usually use garlic for an interesting twist. They work well with bacon and eggs so brunch dishes can be another fun place to show off your foraging rewards.
Society Garlic
Society garlic is more visually striking than regular garlic, with long, thin leaves and delicate purple flowers. Like Egyptian walking onions, society garlic is misnamed. In this case it is neither garlic, nor even an allium, but a herb that was apparently named after its ability to provide a garlic flavour without leaving you with garlic breath. Its mild garlicky flavour is excellent in dishes where a gentle garlic essence is desired. It’s fantastic chopped finely and used raw in light, summery salads or as a flavourful garnish on soups and stews.
Egyptian Walking Onions
Egyptian walking onions, known for their unique growth habit, produce bulblets at the top of the stem which can take root and “walk” across the garden. Despite the name, they are not actually from Egypt, instead they are thought to be a cross between shallots and Welsh onions (also not from Wales). Wherever they are from, your best bet at finding these is a friend with a love of gardening or growing them yourself. They have a particularly pungent onion flavour and are best used in dishes that can handle a strong onion presence, like a robustly rich stew.
Wrap Up: Cooking with Alliums
So that’s our deep dive into the world of alliums. From the familiar onions and garlic to the exotic varieties like ramsons, each allium has its own unique role in the kitchen. These ingredients offer a range of flavours, pairings, and preparation methods, suitable for whatever you want to take a crack at cooking. Exploring new ingredients is a great way to keep cooking fun and discover new ideas about food. The versatility of these ingredients can elevate even the simplest of dishes, adding depth and flavour. So, whether you’re sautéing spring onions for a stir-fry or roasting ramps for a unique side dish, let these alliums inspire your culinary creations.
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