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Onions that remain in the ground and are not harvested until they have matured into a larger round onion with dried leaves.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.

A variety of onion featuring green leaves and white bulbs that are harvested when they are young and the bulb is still very small.

A dry onion grown mostly in Georgia that is well known as a popular variety of a sweet onion. Mildly sweet in flavor, the onion has a yellow to tan outer skin covering a white inner flesh.

A round dry onion, which is generally yellow-skinned but may also be white. The Spanish onion is the variety that is most often found in the grocery stores.

A dry onion that has purplish red skins and white flesh that is tinged with red. They are medium to large in size and have a mild, sweet flavor.

A dry onion grown in Hawaii, that have brown skins and a sweet tasting flesh that is best when eaten raw, but it can also be cooked.

A ham that is first treated with a salt mixture and then exposed to a natural air-curing process that dries and flavors the meat.

A type of dry onion that gets its name from the town in Washington where the variety originated. They are noted for their brown skins and white flesh, which has a very mild and sweet flavor.

Milk that has not been pasteurized. It is thought to be healthier because it has all its natural nutrients but it is at more of a risk of becoming diseased.

A canning method where jars are filled with raw, unheated food. This method is acceptable for low-acid foods, but for acid foods it allows rapid loss of quality.

A food served as both an appetizer and main meal. It is made with a combination of raw fish, vegetables (such as tomatoes, bell peppers, cilantro, green onions, and white onions) and marinated in a base of citrus juices with seasonings.

A partially refined sugar, which is light brown in color, coarse textured, and contains the natural molasses that is present in sugarcane.

A vegetable that is a young onion which has a white base, not developed into a bulb yet, and long, straight, green leaves.

A descriptor of wine that is too young to consume, may be too acidic and unbalanced.

An olive that is green in color and ready to be cured.

A stewing method used when the natural flavor from all the ingredients is desired rather than the flavor from the browning of the meat.

One of the smallest varieties of the onion family, this vegetable has a pear-shaped bulb that separates into 2 or 3 bulblets (or cloves).

A kitchen utensil used for making the potato dish from Switzerland that is known as Roesti, Rösti or Rosti potatoes.

A vegetable often referred to as a wild leek or wild onion that has broad, dark green leaves that can be eaten along with the bulb.