Among her more famous representatives, in the family of Alliaceae are included the garlic and the onion as well as the shallot, the leek, the chive, and the spring onion. These vegetables are native of the Asian continent and belong to the Allium species of which one of the main characteristics is the odor and the taste, particularly marked in the case of the garlic. The consumption of Alliaceae, plants whose culture is relatively easy, is extremely old. She was already practiced more than 4,000 years ago by the inhabitants of old Mesopotamia and pharaonic Egypt. Among the Greeks and the Romans, garlic, onion, and leek also occupied an important place in the food, and many benefits for health were attributed to them. In the medieval times, in France, the kitchen gardens of subsistence always devoted a wide place to Alliaceae whose production constituted a rampart against the food shortages. On the other hand, these “popular” vegetable condiments were scorned by the social elites, and especially as they came from the ground, the element of the creation wich was the most depreciated. Following the example of other vegetables, their rehabilitation started albeit timidly during the Renaissance (sixteenth century). Today still, Alliaceae preserve very numerous culinary uses and even acquired a real gastronomical interest. In addition, we meet them in many popular expressions in French.