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bulb vegetables ![click to hear : bulb vegetables click to hear : bulb vegetables](../../../images/speaker-vert.gif)
The main edible part of these vegetables is their bulb, the underground structure where the plant’s nutrient reserves are stored.
white onion ![click to hear : white onion click to hear : white onion](../../../images/speaker-vert.gif)
Mild and sweet, this onion is widely used as a flavoring ingredient; it is often eaten raw or deep-fried in rings.
red onion ![click to hear : red onion click to hear : red onion](../../../images/speaker-vert.gif)
The sweetest of the onions, it is often eaten raw, in salads or sandwiches.
pickling onion ![click to hear : pickling onion click to hear : pickling onion](../../../images/speaker-vert.gif)
Small white onion picked before fully ripe; it is primarily used to make pickles or as an ingredient in stews such as boeuf bourguignon.
garlic ![click to hear : garlic click to hear : garlic](../../../images/speaker-vert.gif)
The bulb is composed of bulblets called cloves; the germ at its center can make garlic difficult to digest.
yellow onion ![click to hear : yellow onion click to hear : yellow onion](../../../images/speaker-vert.gif)
The most common onion, widely used as a flavoring ingredient, either raw or cooked; it is also the essential ingredient in onion soup.
shallot ![click to hear : shallot click to hear : shallot](../../../images/speaker-vert.gif)
It has a more subtle flavor than the onion or the chive; it is eaten raw or cooked and often used as a flavoring ingredient in sauces.