Amaryllidaceae
meet the family
Amaryllidaceae, the Allium family
From Garlic to onions and everything in between, this family is powerfully pungent, bringing tears from our eyes and a savory base to our favorite foods. Just about all parts of these plants are edible, from the bulb to the shoot and even the scapes and flowers.
Chef and Zen Buddhist nun Jeong Kwan says about alliums, “Those five spices are sources of spiritual energy, but too much of that energy will prevent a monk’s spirit from achieving a state of calmness. This is a distraction to meditation.” Indeed the plants in this family are potent enough to change reality as we know it.
Family Index
Garlic & Shallots
Garlic and shallots are both incredibly flavorful aromatic bulbs. Shallots are a cross between onions and garlic, making them a very flavorful and punchy onion that often grows in pairs as if it were trying to clove up like its garlic cousin.
Flowers & Scapes
Springtime is the signal for many plants that it’s time to send up their flowering stalks. If left to grow, these shoots would end up being woody stalks holding onto precious seed, but when harvested young and tender, one last culinary wonder awaits as the plant’s last gift at the end of its lifecycle.
Onions
Onions that bulb up into larger and various shapes and colors. The tops are always edible and delicious when green as well.
Shoots
Mostly non-bulbing alliums grown specifically for a rather long straight shoot.
family recipes
Family Photos
This very simple dish is absolutely delicious and filling every time, bringing out the best of bok choy, especially when topped with a couple fried or soft-boiled eggs, kimchi, and a dollop of chili oil!