Categories

How to Save The World?

Read the World Change Proposal

Amaryllidaceae

To eat or not to eat Allium vegetables

Allium vegetables are loosely defined as members of the onion family and there are hundreds of species. They have been used as a food and medicine for thousands of years, and include; red and white onions that we are so familiar with as well as scallions or spring onions, shallots, leaks, garlic, chives and others.

All these allium vegetables are considered low in nutrients and are valued more for their taste. As such the use of these vegetables was very widespread. In recent years, these plants have become so heavily used across the Western world that it’s almost impossible to find any commercially prepared foods that don’t contain some allium vegetable flavouring.

Continue reading Amaryllidaceae