Edible Alliums

The Working Group Edible Alliums is a comprehensive successor to the former Working Group Edible Alliaceae, having adapted its scope and name to incorporate current scientific and horticultural advancements. This group, operating under the Division Vegetables, Roots and Tubers, provides an essential international platform for researchers, industry stakeholders, breeders, and extension specialists who share an interest in the biology, genetics, cultivation, and utilization of edible Allium species. These crops are recognized as some of the world’s most important vegetables in the culinary arts and culturally, medicinally, and in food industries. Key species include onion (Allium cepa), garlic (A. sativum), leek (A. ampeloprasum), shallot (A. cepa Aggregatum group), Japanese bunching onion (A. fistulosum), chive (A. schoenoprasum), wakegi (A. × wakegi), and numerous local landraces.

The Working Group actively promotes collaboration across geographical regions and scientific disciplines. Its members tackle challenges related to crop improvement, focusing on the maintenance of genetic resources, the implementation of modern genomic and transcriptomic tools, and the development of sustainable breeding strategies. Emphasis is placed on characterizing biodiversity, improving traits related to nutrition, flavor, nutraceutical and postharvest quality, and identifying resistance to major biotic and abiotic stresses. Simultaneously, the group supports research into farming strategies and growing practices – such as vertical farming systems, greenhouse production, and precision agriculture – designed to enhance productivity while minimizing environmental impact.

A central function of the group is the organization of the International Symposium on Edible Alliums, which has been held regularly since 1994. Historically, the intervals between these symposia are noted as being approximately three years. Scientific contributions are published in Acta Horticulturae, ensuring wide dissemination and long-term availability. Additionally, the group maintains active communication through joint publications, collaborative projects, and newsletters, thereby supporting both early-career researchers and senior experts.

Beyond purely scientific exchange, the Working Group Edible Alliums highlights the critical role of these crops in cultural heritage, human health, and global food security. These vegetables are valued not only for their culinary use but also for their bioactive compounds, which demonstrate antimicrobial, antioxidant, and general health-promoting properties. The group strives to connect fundamental research with practical applications through integrative approaches, seeking to engage industry and policymakers to translate new knowledge into actionable innovation. In its current, broadened configuration, the Working Group’s mission is reaffirmed: to serve as a global hub dedicated to advancing research, supporting sustainable production, and fostering collaboration for the benefit of growers, consumers, and society.