14 BULLETIN 503, U. S. DEPARTMENT OF AGRICULTURE. 



method of storing them. Roughly speaking, the chemical composi- 

 tion is verj'- similar to that of the succulent roots included in the table 

 (p. 3). Onions contain, however, rather larger quantities of cellu- 

 lose, particularly in the outer layers, which is a reason why these are 

 usually removed before cooking. The waste in peeling and trimming 

 onions (fig. 4) for the table may be as high as 50 per cent, but 20 

 or 30 per cent is perhaps a fair average. They are commonly con- 

 ceded to be wholesome and have been prized since the earliest times 

 as a valuable addition to the diet. The characteristic sulphur com- 

 pound which the}?^ contain is believed to stimulate the flow of diges- 

 tive juices, and this and other constitutents have a desirable effect 

 in overcoming a tendency to constipation. As onions contain no 

 appreciable amount of starch and little sugar, they are commonly 



allowed to invalids from 

 whose diet starchy foods 

 ■ /Vy^r £fj^ ^^ G'/fis-^T- ^s eo '}i3 are excluaed. 



Garlic is a member of 

 ■fv/7-// ci^A'£/n^/. y^^^A/A/s, zoss the onion tribe which pro- 



/S yfS /LOW .4S ;>% , n ,• (• n 



duces a collection oi small 

 bulbs called " cloves "* in 

 the place of one large bulb. 



Fig. 4. — Loss in peeling and trimming onions. _. „ , .,.,.. 



Some or the mud varieties 

 grown in the Mediterranean region are eaten as vegetables, but in 

 this country garlic is used mainly as a flavoring. Even so, its use is 

 uncommon except among persons of foreign birth or food habits, and 

 this seems unfortunate, as, rightly used, garlic may add to the pala- 

 tabilit}^ of salads, meats, and other dishes. 



Shallot, cibol, etc., are varieties of the onion family yielding bulbs 

 which are much esteemed for their flavor in Europe, though they are 

 not common in the United States. Leeks and chives, tw^o other sorts, 

 develop almost no bulbs and are grown for their leaves, leeks being- 

 used as a green vegetable or potherb and chives mainly for seasoning. 

 Although most families in the United States are familiar with onions, 

 they do not generally know the similar vegetables. However, pro- 

 fessional cooks consider that the other members of the group are well 

 Avorth using and that some of them are almost indispensable for 

 seasoning jMirposes. 



As is the case with so man}' of the succulent root vegetables, the 

 green tops of onions and leeks are excellent cooked as greens. 



ROOT VEGETABLES LESS COMMONLY KNOWN. 



In other parts of the world, or in other times, many succulent roots 

 have been used as food which, though known in the United States 

 and grown to some extent, are seldom seen on our tables. Some of 

 them might well be more commonly known, while others are suffi- 



