Allium cepa (Onion, Spring Onion, Shallot)

Domesticated as a vegetable that is eaten raw or cooked. Exact origins uncertain but thought to have been domesticated from one or more species in Central Asia. 

Allium cernuum (Lady's leek)

Indigenous from Canada through to Mexico.

Allium chinense (Chiao t'ou, Rakkyo)

Indigenous to China.

Allium fistulosum (Welsh onion)

Cultivar species.

Allium moly (Moly)

Indigenous to Spain and France.

Allium neapolitanum

Indigenous to the Mediterranean.

Allium porrum (Leek)

The swollen, overlapping leaf bases of the Leak are eaten cooked as a vegetable. The Leek originates from the wild species Allium ampeloprasum which occurs from Portugal and North Africa eastwards to Turkey, Iran and about Tajikistan. 

Allium sativum (Garlic)

Garlic is grown as a vegetable and is also used for medicinal purposes because of its natural antibacterial and antifungal properties.  Allium sativum is a domesticated species, thought to have originated from Allium longicuspis which is native to Central Asia. Evidence from Egyption tombs shows that domestication of garlic goes back to at least 3200 BC. 

Allium schoenoprasum (Chives)

Indigenous to Europe and Asia and believed to have been domesticated within the Mediterranean region. The earliest records of cultivated chives go back to only the 16th century. The leaves of chives are have a mild flavour and are cut up and added to salads, egg dishes, meat dishes, sauces and cottage cheese.

Allium subhirsutum

Indigenous to the Mediterranean.

Allium subvillosum

Indigenous to the Canary Islands through to the western Mediterranean.

Allium triquetrum (Three-cornered leek)

Indigenous to the western Mediterranean.

Allium tuberosum (Chinese chives)

Indigenous to SE Asia.