The Latin “allium” means “garlic,” but members of the Allium genus also include onions, leeks, and chives. “Alliaceous” is the adjective used to refer to the plants in this group, whether in the garden or in the kitchen. One of the most distinctive qualities of alliaceous plants is their smell — these vegetables are important sources of sulfur. While you may be familiar with an unpleasant, eggy smell associated with sulfur, the pungent aroma and flavor of garlic and onions also come from sulfur. This element is an important antioxidant, and including more alliaceous vegetables in your diet is a way to increase your sulfur intake.