The subfamily of the Lukovs from the Amarillis family consists of many (or rather 16) clans, which have become widespread throughout the Earth and all continents (excluding Australia and cold Antarctica). The special distribution and a wide variety of types of this family can be found in the Mediterranean, in the territory of the Caucasus and in Central Asia T.e. areas characterized by high dryness.
This family includes almost a thousand species of plants (onions, garlic, garlic and many others, well known to almost everyone), which are successfully used not only in cooking, but also in folk medicine.
Types of onion plants
The onion is multitier
This type of onion was called a horned or vigorous and such a hybrid vegetable culture is great for growing in a cool time, for example, in early spring. He is allegedly from Asia (China), although among the many nicknames (Chinese) did not take root. And the plant received its nickname because of several tiers of shooters-flower strokes, on which tiny aboveground bulbs are located.
The onion is branched
This is a plant that successfully combines all the properties of both onions and garlic. Typically, it is customary to eat its leaves with a characteristic onion and cheap aroma, although all parts of this plant are considered edible-even arrows that are more often pickled.
Although compared to other onion plants, a branchy onion is a thermophilic culture but in the presence of snow it is quite capable of tolerating frosts.
Leek
A collapse from Asia, but in the Mediterranean there is still its wild form grape onion. He was well known in many countries of antiquity Egypt, Rome and Greece. And it was the tearing that was called asparagus for the poor.
Bear onion (cherry, wild garlic)
Its more wellknown name is the career, and this plant is often grown even as a garden. Wild garlic is an old medicinal plant, which was known to the Romans. And we have it just a delicious culinary addition to many dishes.
Luke-Slizun
The leaves and bulbs of this plant are often used as salad, vegetable and spicy additions to many dishes. Its greens have a pleasant weakminded aroma (moderately sharp), and it does not rude to autumn frosts. Moreover, such onions can be easily grown on the windowsill and its beautiful leaves are ideal for decorating dishes.
Batun onion
Another name for this onion is a tatar or dud onion (sometimes it is also called Chinese) indicates that Asia is clearly his homeland. This theory is also confirmed by the fact that in the wild it is found only in China, Japan and some areas of Siberia. Typically, this culture is grown for the sake of green leaves, which differ in a softer taste than the usual on-end.
Shitt-Luk
The countries of Europe are considered to be his homeland and this culture can often be found in raw floodplain territories. It is customary to grow it as not only a vegetable, but also a decorative plant-after all, the flowers of the rnat-onion are very bright and can be used as a curb plant, and dried inflorescences will perfectly fit into any winter bouquet.
Shallot
Its other name Ashkelonsky, or onions of Old Believers speaks of its origin from Asia Minor. Today, this culture is common both in the Caucasus and Western Europe as a rule, young leaves are eaten with tiny founds of the shawot, which can give any dish an exquisite taste and a very unusual aroma.
Onion
The most famous type of onion, which is used not only in cooking, but also in the canning industry. Most often it is used even in raw form, or added to a wide variety of culinary products. This culture has been more than five thousand years old and today many different varieties of this plant have been withdrawn.
Garlic
Rod everyone’s favorite garlic from Central Asia, and he was cultivated in the mountains of Tajikistan, Afghanistan and Iran. Moreover, science confirmed that this culture is originating from a longstanding bow. Its demand in cooking and medicine is very high thanks to the most diverse unique properties of garlic.
Conclusion
Almost all onion crops have a very high food value. This vegetable contains a large number of essential oils and glycosides and it is this nuance that determines this level of phytoncid properties and antibacterial possibilities of onions, not to mention the incredible and unforgettable taste and aroma of this plant.
The composition of the onion includes not only vitamins (A, B, E, N and others), acids (panolate and folic), as well as many other substances necessary and valuable for the body. It was these characteristics that made the bow with a universal remedy both from illness and hunger.
