Mina Ferne, 2004. Garlic and Onion in Classic Jewish Literature. Herbalgram, volume 61 pages 44-47,53.

Interpretations of ancient Jewish literature with regards to the use, medicinally and in cuisine, of members of the Allium genus of plants. References to ancient Egyptian use are made. Onions, garlic and leeks were readily cultivated over the Mesopotamian and Egyptian world -- some of the indications of use and of methods of eating these in early Jewish culture are at the very least evocative for those studying Egyptian foodstuffs.