Get to Know the Allium Family

If you’ve ever started a recipe by sautéing something aromatic, chances are you’ve already met the allium family. Alliums—including onions, garlic, leeks, shallots, chives, and scallions—are the flavor base of countless dishes across cultures. They bring depth, richness, and just the right amount of bite to everything from soups to stir-fries.

In this guide, we’re breaking down all things alliums: what they are, how they differ, when to use each type, and how to store them to get the most flavor and shelf life. Whether you’re curious about the difference between green onions and scallions or looking for ways to use up extra garlic, this is your go-to guide for alliums and the entire onion family.

The Allium Family

Yellow Onions 

Definitely your all-purpose cooking onion. Probably because it has a nice balance of sharpness and sweetness—and it only gets better after it’s been cooked down and softened. Get the recipe for Roasted Miso Butter Onions.

White Onions

You could use these like you would a yellow onion, but they’re milder so we like to dice them up for raw salsas, sprinkle over refried beans, or slice up for burgers. 

Red Onions

Peppery and a little spicy. This is the onion you want to eat raw, thinly sliced, or finely diced. Winner for tastiest onion as a pickle, too. The brine mellows out any bite. 

Vidalia Onions

A total sweetie. They still have a bite but not much of one. Our go-to for caramelizing or flavoring any low-and-slow recipes we’re making. 

Garlic

You know it. You (hopefully) love it. It can be overpowering raw, so lightly sauté for a few minutes to flavor your dish. A long roast will really bring out its sweetness. Garlic is so versatile that we’ve got six ways to prepare garlic for cooking.

Cipollini Onions

No need to chop up your cipollinis. They’re small and squat: roast them whole and serve as a side, or add to braises like pot roast. 

Leeks

Use the white and pale green stalk for flavoring soup, or roasting until they’re a caramelized, melt-in-your-mouth consistency. The tougher, darker green top should be saved for stock. Try them in this Leek and Bacon Pasta recipe.

Garlic Scapes

These are the tangled up flowering stems from garlic. Don’t be fooled by the green: they still impart serious garlicky-ness unless blanched. Make pesto, use on pizza, or add to fried rice. 

Scallions

Scallions are the perfect garnish: a little crunchy, a little oniony, and they add color and freshness. Every part is usable minus the roots at the bulb. Chop up a bunch in a fragrant green ginger and scallion chili crisp or in homemade scallion pancakes.

Chives

Thin and delicate, but big on flavor. Sure, you can finely mince this oniony herb as a garnish—or give it more to do: vinaigrettes, compound butters, make a creamy pasta sauce. Try chives in a savory Caramelized Shallot and Chive Yogurt Dip.

Ramps

A sought-after spring favorite with a short season. Ramps are actually wild leeks, and they’re garlicky, pungent, and absolutely delicious. Pickle, add to pasta, and have with scrambled eggs. 

Spring Onions

So, how is this different from a scallion? It’s not. They’re the same, except for the timing of when they’re harvested, which is why spring onions have a thicker bulb. Grill these!

Shallots

For when you need all that good onion flavor but need something a bit more delicate and sweeter. A tasty addition to vinaigrette or a dip. You can also fry a big batch and add to, well, everything. Try shallots in this 12-Layer Potato with Caramelized Shallots and Truffle Oil recipe.

How Pungent Are Alliums?

Root Alliums: Bulbous (quite literally) with wispy, peelable outer layers. They’re dried post harvest to lengthen shelf life once stashed in your pantry.

• Garlic, White Onions, Red Onions, Pearl Onions, Yellow Onions, Shallots, Vidalia Onions, Cipollini Onions

Fresh Alliums: Stalky, snappy, green-leafy, and bright. These bunches only last a few days before starting to wilt, wither, and brown.

• Garlic Snaps, Scallions, Leeks, Chives, Spring Onions, Ramps

Want More Alliums? Keep Reading:

• How to Cut, Store and Cooks Onions
• What the Heck Do I Do With This Onion? 7 Tasty Recipes
• How to Quick Pickle Onions (and Everything Else!)

Hungry for more? Try fresh produce delivery with Misfits Market.