bulb vegetables [2]

The main edible part of these vegetables is their bulb, the underground structure where the plant’s nutrient reserves are stored.

white onion

Mild and sweet, this onion is widely used as a flavoring ingredient; it is often eaten raw or deep-fried in rings.

red onion

The sweetest of the onions, it is often eaten raw, in salads or sandwiches.

pearl onion

Small white onion picked before fully ripe; it is primarily used to make pickles or as an ingredient in stews such as boeuf bourguignon.

garlic

The bulb is composed of bulblets called cloves; the germ at its center can make garlic difficult to digest.

yellow onion

The most common onion, widely used as a flavoring ingredient, either raw or cooked; it is also the essential ingredient in onion soup.

shallot

It has a more subtle flavor than the onion or the chive; it is eaten raw or cooked and often used as a flavoring ingredient in sauces.