Onions are an amazing food that has been used for thousands of years. They are also one of the oldest cultivated vegetables. Onions are a member of the lily family and are native to Europe and Asia.
They are versatile vegetables that can be eaten raw, cooked, pickled, sauteed, baked, fried, or even juiced. Onions are high in vitamin C, B6, potassium, folate, fiber, and manganese. They are also low in calories and fat.
Garlic is an herbaceous plant belonging to the onion family. It has been used since ancient times as a food seasoning and medicine. Garlic is also known as a superfood because of its health benefits.
Garlic contains sulfur compounds called thiosulfinates, which are responsible for its pungent smell. The main compound found in garlic is allicin, which is released when crushed or chopped. Allicin is converted into other compounds such as diallyl sulfide, diallyl disulfide, diallyl trisulfide, and diallyl tetrasulfide. These compounds are responsible for garlic’s medicinal properties.
Have you ever observed that garlic and onions are similar? Both are spicy, well-connected, and you can find them in virtually any kitchen that you have tried. While some individuals are more dependent on them than others, they are always a favorite of everyone. So, are they related when they share a similar flavor profile? Is it true that the same family is comprised of garlic and onion? This is crucial for anyone with any of these chemical allergies. So, let’s see what’s going on.
The answer is yes! In fact, both onions and garlic belong to the genus Allium. There are about 30 species within this genus. Some examples include leek, chives, shallots, scallions, spring onions, Welsh onions, Chinese onions, and elephant garlic.
Alliums are closely related to Liliaceae. Within the Lily Family, there are two subfamilies; Liliaceae and Asparagales. The latter includes plants like ferns, horsetails, palms, and grasses.
Alliums are not only part of the Lily Family but also the Onion Family. The Onion Family consists of approximately 1,000 genera and 20,000 species. Most members of the Onion Family produce bulbs containing seeds. However, many do not contain seeds. For example, the common onion does not contain seeds. Instead, it produces flowers.
Yes, you can eat either one if you’re allergic to the other. If you suffer from severe allergy symptoms after eating onions or garlic, then you should avoid them completely.
You may experience hives, itching, swelling, nausea, vomiting, diarrhea, shortness of breath, wheezing, coughing, dizziness, blurred vision, headaches, confusion, hallucinations, seizures, coma, and death.
They’re not the same species, but they are of the same genus. An allergy to an ointment may not indicate an allergy to garlic unless this is stated by your doctor. Let’s get a bit clear of it. Onion belongs to the species Allium cepa, Allium genus. In the meanwhile, the garlic belongs to the genus Allium sativum, which means that the two plants do not cause an allergy.
If you know that you are allergic to them but not to whom, your best chance is to avoid both. To be only on the safe side. You must nonetheless ask your doctor to carry out a comprehensive test to check if you are allergic or only a single species in the genus Allium to all plants. We especially suggest this since it would be very hard to live if you had to avoid anything that included allium. It’s all and it is not simple to avoid in every culture.
Both onions and garlic originate from Asia. They were first cultivated around 6000 years ago. Today, most people grow their own vegetables at home because they want fresh food. But, growing your own garden requires time and effort. That’s why we buy our groceries instead.
It grows mostly in Asia, which has been or is native to most species. For example, if we look at onions, the oldest record of onions around 5000 BC came from China. More contemporary recordings of ancient Persia and India are available. The garlic, however, has since become so widespread as the onions, originates from Central Asia and Northern Iran. All of that said, China remains the largest producer of onion and garlic. We’re not sure if it’s because of a superior utilization of arable soil or because allium is just growing better in China.
No, you cannot replace onion with garlic. Both have different uses. One is used raw while the other is cooked. This makes substituting difficult. Also, some recipes call for specific amounts of each ingredient. So, you will need to make adjustments accordingly.
You can swap them if you don’t have any other options, but the outcomes will be drastically different. Onions and garlic, for example, do not cook in the same manner and are pungent in quite different ways.
Garlic, unlike a chopped and fried onion, cannot provide flavor to a whole pot of stew, even after it has been cooked for 3 hours. Garlic, as potent as it is, loses its taste after 3 hours of simmering. You’ll need a lot of cloves, roughly the same amount as onions. In terms of flavor, garlic has a more pungent aroma than onion, which is primarily sulfur-based and mellow.
In conclusion, there are many similarities between onions and garlic. However, they also differ significantly enough to warrant separate discussion. If you are looking for substitutes, then you should stick to one type of vegetable rather than trying to mix up the two.