1.
Allium stipitatum
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Allium stipitatum, Persian shallot, is an Asian species of onion native to central and southwestern Asia. Some sources regard Allium stipitatum and A. hirtifolium as the species, while others treat A. stipitatum. Allium stipitatum in the more inclusive sense occurs in Turkey, Iraq, Iran, Pakistan, Afghanistan, Turkmenistan, Tajikistan, Uzbekistan, Kyrgyzstan, the epithet stipitatum means with a little stalk referring to the ovary. Allium stipitatum grows from bulbs,3 to 6 cm in diameter, the 4–6 basal leaves are broad, green to greyish green in colour, and variably hairy. The leaves are normally withered by the time the bulb flowers, flowers are borne on stems which are 60 to 150 cm tall and are arranged in an umbel. The umbels are some 8 to 12 cm in diameter, relatively small compared to the tall stems, hence the description drumstick allium. Individual flowers, of which there are many, are a typical shape, with a superior ovary and six tepals of a lilac to purple colour, around 2.5 to 5 cm long. Plants grow on slopes and in fields at elevations between 1,500 and 2,500 m. It is a typical drumstick allium, with a spherical umbel on a tall stipe. Bulbs of Allium stipitatum are eaten in Iran, where they are called موسیر and they grow wild across the Zagros Mountains. Most of those eaten are harvested from the wild, sliced, dried, buyers will often soak the shallots for a number of days then boil them to obtain a milder flavour. They are often crushed and mixed with yogurt, iranians enjoy yogurt in this way, especially in restaurants and kebab-saras where just kebabs are served. Iranian plants are among those referred to as A. hirtifolium, mathew describes this species as stately, and the easiest to grow of the tall alliums, flowering in about four years when grown from seed. In keeping with the habitat of the species, when grown for ornament, well-drained. Care is needed in placing all the drumstick alliums, since their withered leaves are unattractive at flowering time, davies notes that as a bonus numerous offsets are produced, this has the potential to make the species invasive when grown in borders. Allium stipitatum is used as a plant in Central Asia. Extracts of the bulbs of the plant, which showed activity against Mycobacterium tuberculosis, were found to contain several pyridine-N-oxide derivatives, pyrithione-containing plant extracts are used in herbal medicine for treatment of malaria. Zinc pyrithione is used in commercial anti-dandruff shampoos
2.
Allium fistulosum
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Allium fistulosum, commonly called bunching onion, green onion, Japanese bunching onion, scallion, spring onion, and Welsh onion, is a species of perennial onion. The species is similar in taste and odor to the related common onion, Allium cepa. The Welsh onion, however, does not develop bulbs, large varieties of the Welsh onion resemble the leek, such as the Japanese negi, whilst smaller varieties resemble chives. Many Welsh onions can multiply by forming perennial evergreen clumps, next to culinary use, it is also grown in a bunch as an ornamental plant. Historically, the Welsh onion was known as the cibol, in Cornwall, they are known as chibbles. A. fistulosum is not indigenous to Wales or particularly common in Welsh cuisine, other names that may be applied to this plant include green onion, salad onion, and spring onion. These names are ambiguous, as they may also be used to refer to any young green onion stalk, whether grown from Welsh onions, common onions, the Welsh onion is an ingredient in Asian cuisine, especially in East and Southeast Asia. It is particularly important in China, Japan, and Korea, hence the other English name for this plant, Japanese bunching onion. In the West, the Welsh onion is used as a scallion or salad onion. Known as escallion, the Welsh onion is an ingredient in Jamaican cuisine, in combination with thyme, scotch bonnet pepper, garlic, recipes with escallion sometimes suggest leek as a substitute in salads. Jamaican dried spice mixtures using escallion are available commercially, the Jamaican name is probably a variant of scallion, the term used loosely for the spring onion and various other plants in the genus Allium. Common onions were introduced to East Asia in the 19th century and it is used in miso soup, negimaki, among others, and it is widely sliced up and used as a garnish, such as on teriyaki or takoyaki. In Korea, Allium fistulosum along with Allium × wakegi is called pa, larger Allium fistulosum, looking similar to leek, is called daepa, while thinner early variety is called silpa. A similar scallion plant, Allium × wakegi is called jjokpa, both daepa and silpa are usually used as a spice, herb, or garnish in Korean cuisine. The white part of daepa is often used as the base for various broths and infused oil. Dishes paganghoe – a type of ganghoe, made by parboilling silpa, pajangajji – a type of jangajji, made by pickling chunked daepa with soy sauce-based pickling liquid. The pickling liquid can be made by boiling the mixture of soy sauce, water, kelp, dried red chilli, vinegar, and sugar. Pamandu – a type of mandu, made by slicing the white part of daepa, cutting open the end of it, the stuffing can be made by mixing seasoned ground beef, minced clam meat, minced whitefish flesh, and julienned radish that is salted and squizeed
3.
Species
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In biology, a species is the basic unit of biological classification and a taxonomic rank. A species is defined as the largest group of organisms in which two individuals can produce fertile offspring, typically by sexual reproduction. While this definition is often adequate, looked at more closely it is problematic, for example, with hybridisation, in a species complex of hundreds of similar microspecies, or in a ring species, the boundaries between closely related species become unclear. Other ways of defining species include similarity of DNA, morphology, all species are given a two-part name, a binomial. The first part of a binomial is the genus to which the species belongs, the second part is called the specific name or the specific epithet. For example, Boa constrictor is one of four species of the Boa genus, Species were seen from the time of Aristotle until the 18th century as fixed kinds that could be arranged in a hierarchy, the great chain of being. In the 19th century, biologists grasped that species could evolve given sufficient time, Charles Darwins 1859 book The Origin of Species explained how species could arise by natural selection. Genes can sometimes be exchanged between species by horizontal transfer, and species may become extinct for a variety of reasons. In his biology, Aristotle used the term γένος to mean a kind, such as a bird or fish, a kind was distinguished by its attributes, for instance, a bird has feathers, a beak, wings, a hard-shelled egg, and warm blood. A form was distinguished by being shared by all its members, Aristotle believed all kinds and forms to be distinct and unchanging. His approach remained influential until the Renaissance, when observers in the Early Modern period began to develop systems of organization for living things, they placed each kind of animal or plant into a context. Many of these early delineation schemes would now be considered whimsical, animals likewise that differ specifically preserve their distinct species permanently, one species never springs from the seed of another nor vice versa. In the 18th century, the Swedish scientist Carl Linnaeus classified organisms according to shared physical characteristics and he established the idea of a taxonomic hierarchy of classification based upon observable characteristics and intended to reflect natural relationships. At the time, however, it was widely believed that there was no organic connection between species, no matter how similar they appeared. However, whether or not it was supposed to be fixed, by the 19th century, naturalists understood that species could change form over time, and that the history of the planet provided enough time for major changes. Jean-Baptiste Lamarck, in his 1809 Zoological Philosophy, described the transmutation of species, proposing that a species could change over time, in 1859, Charles Darwin and Alfred Russel Wallace provided a compelling account of evolution and the formation of new species. Darwin argued that it was populations that evolved, not individuals and this required a new definition of species. Darwin concluded that species are what appear to be, ideas
4.
Onion
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The onion, also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion, the onion. The name wild onion is applied to a number of Allium species and its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, the onion plant has a fan of hollow, bluish-green leaves and its bulb at the base of the plant begins to swell when a certain day-length is reached. The bulbs are composed of shortened, compressed, underground stems surrounded by fleshy modified scale that envelop a central bud at the tip of the stem, in the autumn, the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage, the crop is prone to attack by a number of pests and diseases, particularly the onion fly, the onion eelworm, and various fungi cause rotting. Some varieties of A. cepa, such as shallots and potato onions, Onions are cultivated and used around the world. As a food item, they are served cooked, as a vegetable or part of a prepared savoury dish. They are pungent when chopped and contain certain chemical substances which irritate the eyes, the onion plant, also known as the bulb onion or common onion, is the most widely cultivated species of the genus Allium. It was first officially described by Carl Linnaeus in his 1753 work Species Plantarum, a. cepa is known exclusively from cultivation, but related wild species occur in Central Asia. The most closely related species include A. vavilovii and A. asarense from Iran, however, Zohary and Hopf state that there are doubts whether the A. vavilovii collections tested represent genuine wild material or only feral derivatives of the crop. The vast majority of cultivars of A. cepa belong to the common onion group and are referred to simply as onions. The Aggregatum group of cultivars includes both shallots and potato onions, the genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion, Egyptian onion, and Canada onion. The onion plant has grown and selectively bred in cultivation for at least 7,000 years. It is a plant, but is usually grown as an annual. Modern varieties typically grow to a height of 15 to 45 cm, the leaves are yellowish- to bluish green and grow alternately in a flattened, fan-shaped swathe. They are fleshy, hollow, and cylindrical, with one flattened side and they are at their broadest about a quarter of the way up, beyond which they taper towards a blunt tip. The base of leaf is a flattened, usually white sheath that grows out of a basal disc
5.
Synonym (taxonomy)
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For example, Linnaeus was the first to give a scientific name to the Norway spruce, which he called Pinus abies. This name is no longer in use, it is now a synonym of the current scientific name which is Picea abies, unlike synonyms in other contexts, in taxonomy a synonym is not interchangeable with the name of which it is a synonym. In taxonomy, synonyms are not equals, but have a different status, for any taxon with a particular circumscription, position, and rank, only one scientific name is considered to be the correct one at any given time. A synonym cannot exist in isolation, it is always an alternative to a different scientific name, given that the correct name of a taxon depends on the taxonomic viewpoint used a name that is one taxonomists synonym may be another taxonomists correct name. Synonyms may arise whenever the same taxon is described and named more than once, independently. They may also arise when existing taxa are changed, as when two taxa are joined to one, a species is moved to a different genus. To the general user of scientific names, in such as agriculture, horticulture, ecology, general science. A synonym is a name that was used as the correct scientific name but which has been displaced by another scientific name. Thus Oxford Dictionaries Online defines the term as a name which has the same application as another. In handbooks and general texts, it is useful to have mentioned as such after the current scientific name. Synonyms used in this way may not always meet the strict definitions of the synonym in the formal rules of nomenclature which govern scientific names. Changes of scientific name have two causes, they may be taxonomic or nomenclatural, a name change may be caused by changes in the circumscription, position or rank of a taxon, representing a change in taxonomic, scientific insight. A name change may be due to purely nomenclatural reasons, that is, based on the rules of nomenclature, the earliest such name is called the senior synonym, while the later name is the junior synonym. One basic principle of zoological nomenclature is that the earliest correctly published name, synonyms are important because if the earliest name cannot be used, then the next available junior synonym must be used for the taxon. Objective synonyms refer to taxa with the type and same rank. For example, John Edward Gray published the name Antilocapra anteflexa in 1855 for a species of pronghorn, however, it is now commonly accepted that his specimen was an unusual individual of the species Antilocapra americana published by George Ord in 1815. Ords name thus takes precedence, with Antilocapra anteflexa being a subjective synonym. Objective synonyms are common at the level of genera, because for various reasons two genera may contain the type species, these are objective synonyms
6.
Correct name
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Determining whether a name is correct is a complex procedure. The name must be published, a process which is defined in no less than 16 Articles of the ICN. It must also be legitimate, which some further requirements. Validly published names other than the name are called synonyms. Since taxonomists may disagree as to the circumscription, position or rank of a taxon and these may also be called synonyms. The correct name has one correct spelling, which will generally be the original spelling. Other spellings are called orthographical variants, the zoological equivalent of correct name is valid name. Different taxonomic placements may well lead to different correct names, for example, the earliest name for the fastest growing tree in the world is Adenanthera falcataria L. The L. stands for Linnaeus who first validly published the name, Adenanthera falcataria is thus one of the correct names for this plant. There are other names, based on different taxonomic treatments. It can be placed in the genus Albizia, as Fosberg first did, when placed in this genus, the first choice of correct name is the new genus name followed by the earlier species epithet, giving Albizia falcataria. This name cannot be used if there is already a species in the genus with this epithet, as this is not the case, the correct name for the plant in this genus is Albizia falcataria Fosberg. Fosberg is the authority for the transfer to the new genus and it can also be placed in the genus Paraserianthes. Its correct name in that position is Paraserianthes falcataria I. C. Nielsen, within the genus Paraserianthes, it is placed in section Falcataria. An alternative basionym must be sought or a new name created, the correct name is Falcataria moluccana Barneby and J. W. Grimes. The four names Adenanthera falcataria, Albizia falcataria, Paraserianthes falcataria and Falcataria moluccana are each correct, which is the right genus is a problem for taxonomy, not nomenclature. Thus this tree species will have a different correct botanical name for different people. Botanical Nomenclature, University of Utah, archived from the original on 2011-02-20, retrieved 2011-02-20 McNeill, J. Barrie, F. R. Buck, W. R. Demoulin, V. Greuter, W. Hawksworth, D. L
7.
Garlic
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Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, with a history of several thousand years of human consumption and use, garlic is native to the region between the Mediterranean and China, and has long been a common seasoning worldwide. It was known to Ancient Egyptians, and has used both as a food flavoring and as a traditional medicine. Allium sativum is a bulbous plant and it grows up to 1.2 m in height. Its hardiness is USDA Zone 8 and it is pollinated by bees and other insects. Allium sativum grows in the wild in areas where it has become naturalized, the wild garlic, crow garlic, and field garlic of Britain are members of the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively. In North America, Allium vineale and Allium canadense, known as garlic or wild garlic. So-called elephant garlic is actually a wild leek, and not a true garlic, single clove garlic originated in the Yunnan province of China. A. sativum var. ophioscorodon Döll, called Ophioscorodon, or hard-necked garlic, includes porcelain garlics, rocambole garlic and it is sometimes considered to be a separate species, Allium ophioscorodon G. Don. A. sativum var. sativum, or soft-necked garlic, includes artichoke garlic, silverskin garlic, Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is possible, nearly all of the garlic in cultivation is propagated asexually, in colder climates, cloves are planted in the autumn, about six weeks before the soil freezes, and harvested in late spring or early summer. The cloves must be planted deep enough to prevent freeze/thaw, which causes mold or white rot, Garlic plants can be grown closely together, leaving enough space for the bulbs to mature, and are easily grown in containers of sufficient depth. Garlic does well in loose, dry, well-drained soils in sunny locations, when selecting garlic for planting, it is important to pick large bulbs from which to separate cloves. Large cloves, along with proper spacing in the planting bed, Garlic plants prefer to grow in a soil with a high organic material content, but are capable of growing in a wide range of soil conditions and pH levels. There are different varieties or subspecies of garlic, most notably hardneck garlic, the latitude where the garlic is grown affects the choice of type, as garlic can be day-length sensitive. Hardneck garlic is grown in cooler climates and produces relatively large cloves, whereas softneck garlic is generally grown closer to the equator and produces small. Garlic scapes are removed to all the garlics energy into bulb growth. The scapes can be eaten raw or cooked, Garlic plants are usually hardy and not affected by many pests or diseases
8.
Leek
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The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes called a stem or stalk. Historically, many names were used for leeks, but they are now all treated as cultivars of A. ampeloprasum. The name leek developed from the Anglo-Saxon word leac, two closely related vegetables, elephant garlic and kurrat, are also cultivars of A. ampeloprasum, although different in their uses as food. The onion and garlic are also related, being other species of the genus Allium, rather than forming a tight bulb like the onion, the leek produces a long cylinder of bundled leaf sheaths that are generally blanched by pushing soil around them. They are often sold as small seedlings in flats that are started off early in greenhouses, once established in the garden, leeks are hardy, many varieties can be left in the ground during the winter to be harvested as needed. Leek cultivars may be treated as a cultivar group, e. g. as A. ampeloprasum Leek Group. Summer leek types are smaller than overwintering types, overwintering types are generally more strongly flavored. Cultivars include King Richard and Tadorna Blue, leeks are easy to grow from seed and tolerate standing in the field for an extended harvest, which takes place up to 6 months from planting. The soil in which it is grown has to be loose and drained well, leeks usually reach maturity in the autumn months. The thrips species Thrips tabaci is considered a leek pest and leeks can also get leek rust. Leeks can be bunched and harvested early when they are about the size of a finger or pencil, hilling leeks can produce better specimens. Leeks have a mild, onion-like taste, in its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the base of the leaves, the light green parts. One of the most popular uses is for adding flavor to stock, the dark green portion is usually discarded because it has a tough texture, but it can be sautéed or added to stock. A few leaves are sometimes tied with twine and other herbs to form a bouquet garni, leeks are typically chopped into slices 5–10 mm thick. The slices have a tendency to fall apart, due to the structure of the leek. The different ways of preparing the vegetable are, Boiling turns it soft, frying leaves it crunchier and preserves the taste
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The dictionary definition of shallot at Wiktionary
Media related to Allium ascalonicum at Wikimedia Commons
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