alliacea

Alliaceae, commonly known as the onion family, is a group of flowering plants traditionally treated as a distinct family in the order Asparagales. In modern classifications, Alliaceae is generally included within Amaryllidaceae as the subfamily Allioideae, though many sources continue to use Alliaceae as a standalone family. The best-known genus is Allium, which includes many familiar culinary plants. Other genera historically placed in the family are less prominent in cultivation.

Plants in this lineage are typically herbaceous perennials that form bulbs or have underground storage organs. They often have linear, hollow leaves and produce an umbel-like inflorescence of small, regular flowers, commonly white, pink, or purple. The characteristic sulfur-containing compounds give many Allium species their distinctive odors and flavors, a feature reflected in both culinary use and some traditional medicines.

Allium is the largest and most economically important genus in the group, with species such as onion (Allium cepa), garlic (Allium sativum), leek (Allium ampeloprasum), shallot (Allium cepa var. aggregatum), and chives (Allium schoenoprasum) widely cultivated. Beyond food crops, ornamental Allium species, including Allium giganteum and Allium aflatunense, are grown for their striking globular flower heads.

Cultivation generally favors temperate climates with well-drained soils. Species vary in ornamental and culinary value, and many have been domesticated or bred for bulb size, flavor, or flower form. Some Allioideae are toxic to pets if ingested, so handling and consumption should consider animal safety.