VEGETABLE FOODS 



165 



Band Colorado; in almost every state, it is a common local vege- 

 " table. Several hundred varieties are now cultivated. 



A shortened stem with closely packed thickened leaves stored 

 with food (in reality a large bud) is known as a bulb. The onion 

 genus (fig. 99) is one of the few bulb- 

 producing plants with edible qualities. 

 The garden onion has been cultivated 

 such a great length of time (over 4000 

 years) that its occurrence in the wild 

 state is now unknown. From its native 

 home somewhere in Asia it was brought 

 to China and India as well as the Medi- 

 terranean region. Onions grow best in 

 cool moist climates, in sandy soils. Dry- 

 ing and storing the fleshy bulbs for some 

 time before using brings out the flavor, 

 which is due to an acrid volatile oil. 

 Since this oil is freed by heating, cooked 

 onions are much less strong than raw 

 ones. Bermuda, Spanish and Italian 

 varieties are known for their more tender 

 flesh and milder flavor. Commercially, 

 these are grown in Texas and California. 

 Many of the several hundred known species in the onion genus 

 are native to North America, some being common weeds. 



Close relatives of the onion are garlic, leek and chives. 

 Garlic develops smaller bulbs, covered with a white skin; a 

 native of southeastern Europe, it is used as a seasoning especially 

 in this part of the Mediterranean region. Leek is another Medi- 

 terranean species, whose thick flat leaves are used as well as its 

 small bulbs. Chives has hollow cylindrical leaves which, with the 

 small bulbs, are used for seasoning. 



Such are the most common of the vegetative organs of plants 

 used as foods. Some are roots, some are underground stems, 

 others are above-ground stems and leaves. In all cases they func- 

 tion as storage organs for the plant, and in this way are of use 

 to the plant itself. But what is food for a plant is also food for 



STEM 



Fig. 98. — The onion 

 genus is one of the few 

 bulb-producing plants 



with edible qualities. 



