SUCCULENT EOOTS AXD THEIR USE AS FOOD. 13 



stem just above the seed leaves or cotyledons. Although, strictly 

 speaking, it does not belong to the roots and tubers, it is so similar 

 to them in composition, in methods of cookery, and in uses that it has 

 been included in this discussion. Kohl-rabi is considered best in the 

 early summer, when it is still young and tender, but it is commonly 

 found on the market until late fall. In flavor it is more delicate 

 than either the turnip or cabbage, though it resembles them more 

 nearly in this respect than it does other common vegetables. Like 

 turnip, it can be diced, cooked, and served vrith butter or cream 

 sauce. It can be cooked with other vegetables with salt meat in a 

 " boiled dinner," or sliced and used in soup as a seasoning vegetable. 

 Kohl-rabi leaves if not too tough are excellent when cooked as greens, 

 and may be served as a border around the kohl-rabi or as a separate 

 dish. 



ONIONS. GARLIC, AXD SIMILAR VEGETABLES. 



These plants are prized for use alone and for the flavor they im- 

 part to other foods, so they can be classed both with succulent roots 

 and with those used as condiments. Onions are so frequently eaten 

 as a vegetable that it seems logical to discuss them primarily in com- 

 parison with such materials as beets, radishes, etc. 



All the members of the onion family are characterized by very 

 strong flavor'and odor, due to the presence of allyl sulphid. an oil- 

 like organic compound of sulphur. Different varieties vary some- 

 what in flavor and composition, and the flavor is usually more pro- 

 nounced in the bulbs and roots than in the leaves or other parts, and 

 in old than in J^oung plants. The flavor-yielding material is very 

 volatile and is broken down by heat to some extent. Consequently, 

 the cooked vegetable has a milder flavor than the raw. 



In the United States the common onion in its manj^ varieties is 

 the best known and most used member of the onion family. The 

 bulbs vary in size from the tiny pearl onions used for pickle making 

 to the very large Spanish onions weighing a pound or more each. 

 The range in color is also wide and varies from silver white, cream 

 white, green, or yellow to red or reddish purple. The total crop pro- 

 duced is very large, and quantities are also imported from southern 

 Europe, Bermuda, and the West Indies. As with most vegetables, 

 the young and somewhat immature onions are preferred to the fully 

 matured bulbs, though the latter have the best keeping qualities. In 

 general, white varieties are milder in flavor than the red or yellow 

 sorts and are generally preferred as table vegetables. If they are to 

 be kept through the winter, onions should be taken from the ground 

 as soon as the stalks begin to wither and cured or dried in the air 

 for about 10 days. If moist when stored they will not keep well. 



The proportion of water and nutrients in onions varies greatly, 

 not only with the variety but with the stage of growth and the 



