Bulb vegetables
Garlic, chive, spring
onion (known in Quebec as green onion or échalotte verte),
water chestnut, grey shallot (échalotte française),
and other varieties of onions and leeks are called bulb vegetables
because it is not the leaves but the bulbs that are eaten. Bulb vegetables are aromatic vegetables that are widely used to flavour casseroles, broths, courts-bouillons and soups. Some bulb vegetables, garlic for example, are also known for their medicinal virtues. Recent studies reveal that some foods help prevent cancer and even possess antineoplastic properties. Among these “functional foods” as researchers call them there are bulb vegetables such as garlic, shallots and onions. Can you think of a better reason to incorporate them on your menu?
When buying, always select firm bulb vegetables that are unblemished and free of mould or dark spots. The green part of the chive, spring onion and leek should be firm, bright green and shiny, not withered.
Bulb vegetables can be stored for long periods of time and are not only delicious but very good for you. Everyone knows that you can never eat too many vegetables!