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Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus Allium. Scallions generally have a milder taste than most onions . Their close relatives include garlic , shallots , leeks , chives , [ 1 ] and Chinese onions . [ 2 ]
The shallot is a cultivar group of the onion.Until 2010, the (French red) shallot was classified as a separate species, Allium ascalonicum.The taxon was synonymized with Allium cepa (the common onion) in 2010, as the difference was too small to justify a separate species.
The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic , scallion , leek , and chives . The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion Allium fistulosum , the tree onion Allium ...
Experts break down the difference between scallions, green onions, and spring onions—and how to buy them and use them in your cooking.
We explain the difference between scallions vs. green onions and spring onions, breaking down these different types of alliums and how to tell them apart.
One study found that regularly consuming allium vegetables, including garlic, onion, leeks, chives and scallions, coincided with lower incidences of colorectal cancer.
[7] [8] It is described as a shallot which can be grown in tropical conditions. [9] Many tree onions are very strong flavoured, although some cultivars are relatively mild and sweet. [5] The underground bulbs are particularly tough-skinned and pungent, [10] and can be quite elongate, like leeks, [10] or in some types may form bulbs up to 5 cm ...
The genus includes many economically important species. These include onions (A. cepa), French shallots (A. oschaninii), leeks (A. ampeloprasum), garlic (A. sativum), and herbs such as scallions (various Allium species) and chives (A. schoenoprasum). Some have been used as traditional medicines. [26]