The Alliums are a vegtable family which has been eaten by people for probably thousands of years.  Garlic, Onions, Leeks, Chives, Wild Leeks and Wild Onions are all members of this family.

Garlic (Allium sativum) grows in zones 3 - 8 according to the USDA.  According to the Old Farmers Almanac it loves full sun and a loamy neutral to slightly acidic soil.  "Garlic is easy to grow and produces numerous bulbs after a long growing season. It is frost tolerant. Beyond its intense flavor and culinary uses, “the stinking rose” is good in the garden as an insect repellent and has been used for centuries as a home remedy."

Leeks (Allium ampeloprasum) Rather than forming a tight bulb like the onion, the leek produces a long cylinder of bundled leaf sheaths that are generally blanched by pushing soil around them (trenching). They are often sold as small seedlings in flats that are started off early in greenhouses, to be planted out as weather permits.

Wild Leeks are also called Ramps (Allium tricoccum)  are an early spring vegetable, a perennial wild onion with a strong garlic-like odor and a pronounced onion flavor.  Ramps are found across much of the eastern United States and eastern Canada as well as in The Mid-west into Northern Minnesota.

Onion (Allium cepa) also known as the bulb onion or common onion, is used as a vegetable and is the most widely cultivated species of the genus.  Onions are a cool-weather crop and can be grown in USDA zones 3 to 9. There are many different kinds of these including the White Yellow Red Spanish, Bunching, and Egyptian/Walking onions.