Do you know the secrets of any vegetables?

My grandmother, who was a great French cook, taught me the secrets of the onion. She told me that if you cut off the end opposite the roots it is much easier to peel, the roots hold it together while you slice it, and if you are only going to use half of it, the roots will hold it together and keep it fresh. The way to chop an onion without tears is to peel it, then make a grid of cuts toward the roots from the top down, then cut them crosswise into little cubes.

She also taught me the secrets of garlic: If you cut off the end of a clove of garlic where it was attached to the rest, you can lay the side of your knife against the clove and smash it. The skin comes right off, and it can go right into the sauce. Also, if you have some meat that is getting ready to spoil, garlic can pull it back from the edge in a stew. Cutting garlic in quarters the long way makes it easier to insert them into a roast. Salt and lemon are the best way to get the smell of garlic off your fingers. Also, if you are getting a cold, swallowing a few cloves of garlic whole can help.

There are other secrets of the tomato, the avocado, and parsley. I was wondering if anyone knew any others.

Bonus question: What is the secret ingredient in French cooking?