Onions

The onion (Allium cepa , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives.

thumb|Allium flavum (yellow) and [[Allium carinatum (purple)]] alt=Allium sp.|thumb|Allium sp.

The shallot is a cultivar group of the onion. Until 2010, the (French red) shallot was classified as a separate species, Allium ascalonicum. The taxon was synonymized with Allium cepa (the common onion) in 2010, as the difference was too small to justify a separate species.

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Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus Allium. Scallions generally have a milder taste than most onions. Green onions/scallions have a long, delicate green stem that is white near the root. They have no bulb and a mild, sweet onion flavour. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions. The leaves are eaten both raw and cooked.

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cultivar of the onion with purplish-red skin and white flesh tinged with red

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'''syn-Propanethial S-oxide (or (Z)-propanethial S-oxide'), a member of a class of organosulfur compounds known as thiocarbonyl S''-oxides (formerly "sulfines"), is a volatile liquid that acts as a lachrymatory agent (triggers tearing and stinging on contact with the eyes).

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Calçot () is a type of green onion. The name calçot comes from the Catalan language. The calçot from Valls (Catalonia, Spain) is a registered EU Protected Geographical Indication.

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Wikimedia list article

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