Alliums are a family of vegetable plants that include onions, shallots, garlic, chives, scallions or green onions, and leeks. All of them have a similar smell and taste. Onions can be red, white, or yellow and some are sweeter than others.

Green onions or scallions are native to Asia. Both the white and green parts are eaten. Onions have been cultivated for more than 5,000 years and it is believed they originated in either central Asia or Iran. Onions are high in vitamin C and a good source of fiber. Leeks are a good source of vitamin K and are milder in taste than onions. Compounds in garlic have been proven to be an effective antibiotic, can destroy certain cancer cells, can protect the heart from cardiomyopathy, and can prevent and treat osteoarthritis.

This webpage includes a variety of educational materials, activities, recipes, and more about alliums for use at home, in youth or family programming, in the classroom, and in the cafeteria. For more New Hampshire Harvest of the Month resources for November, click here.

Lesson Plan for Alliums

Developed in partnership with UNH Extension, NH Farm to School, and the UNH Education department, the Harvest Lessons lesson plan and curricular activities can be used by education professionals to incorporate apples into dynamic, long-lasting learning in the classroom and other education-based settings.