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Although leeks and green onions are both in the allium family—along with chives, garlic and shallots—leeks are distinguished by their long, thick, cylindrical stalks, according to Farmer Lee ...
The bulbs vary in size between species, from small (around 2–3 mm in diameter) to rather large (8–10 cm). Some species (such as Welsh onion A. fistulosum and leeks (A. ampeloprasum)) develop thickened leaf-bases rather than forming bulbs as such. Carl Linnaeus first described the genus Allium in 1753.
Allium tuberosum (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world. [1] [4] [5] [6] It has a number of uses in Asian cuisine.
Chives are the only species of Allium native to both the New and the Old Worlds. [7] [8] [9] Sometimes, the plants found in North America are classified as A. schoenoprasum var. sibiricum, although this is disputed. Differences between specimens are significant.
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To learn more about the differences between chives and green onions, I chatted with Chef Jonathan R. Poyourow, associate professor at Johnson & Wales University's College of Food Innovation and ...
Some of the species of Allium are important food plants for example onions (Allium cepa), chives (A. schoenoprasum), garlic (A. sativum and A. scordoprasum), and leeks (A. porrum). [39] Species of Allium, Gilliesia, Ipheion, Leucocoryne, Nothoscordum , and Tulbaghia are cultivated as ornamentals .
Leeks were eaten in ancient Rome and regarded as superior to garlic and onions. [22] The 1st century CE cookbook Apicius contains four recipes involving leeks. [22] Raw leek was the favorite vegetable of the Emperor Nero, who consumed it in soup or oil, believing it beneficial to the quality of his voice. [23]
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