Alliaceae

Alliaceae, commonly known as the onion family, is a group of monocot flowering plants traditionally recognized as a separate family within the order Asparagales. In modern classification systems based on molecular data, Alliaceae is treated as the Allioideae subfamily within Amaryllidaceae, reflecting a reorganization of the group.

Species in this group are typically bulbous perennials with basal, linear leaves and a characteristic onion- or garlic-like aroma produced by sulfur compounds. They often form globose or elongated bulbs, and their flowers are arranged in an umbel, usually small and in shades of white, pink, or purple. The flowers are described as having six tepals and six stamens, but details vary among genera.

Distribution and uses: The group is most diverse in temperate regions of the Northern Hemisphere. Many species are cultivated for food, including Allium cepa (onion), Allium sativum (garlic), Allium schoenoprasum (chives), Allium porrum (leek), and Allium fistulosum. Other genera, such as Tulbaghia, are grown ornamentally for their showy inflorescences.

Taxonomy and phylogeny: The traditional Alliaceae included several genera beyond Allium; modern systems place these within Amaryllidaceae, subfamily Allioideae. The group is characterized by specialized bulb chemistry and a distinctive scent upon crushing, due to organosulfur compounds that contribute to culinary flavors and potential health effects.