That is an interesting article. I have recently been thinking about the use of garlic and onion, and recognizing they are in almost all of my favorite dishes. And if a dish seems to be lacking in flavor, I reach for the garlic and onion. I do not use either when I cook Moroccan meals in my tagine, or when I have Korean foods (except in scallion pancakes!). I do use onions whenever I’m fixing a roast in the tagine. I grow and use garlic chives a lot in the summer, but they are pretty mild.