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The potato onion (also known as an Egyptian onion, underground onion [1] or multiplier onion) [2] is a group of varieties [3] which Maud Grieve calls Allium × proliferum [1] but has also been classed in the Aggregatum Group of Allium cepa, similar to the shallot. [3]
Allium fistulosum, the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar in taste and odor to the related common onion, Allium cepa, and hybrids between the two (tree onions) exist.
However, it is expected that harvesters help protect the natural resources from damage. For commercial harvest, a permit is required. Harvesters must check with a local forest ranger to make sure all harvesting is legal. [6] [page needed] Many species of mushrooms and berries can be poisonous, but look similar to the edible species.
Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs. Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, [1] and high in salt, preventing enzymes from working and micro-organisms from multiplying. [2] Pickling can preserve perishable foods for months, or in some cases years. [3]
Sclerotia of the ergot species Claviceps purpurea developing on wheat spikes. A sclerotium (/ s k l ə ˈ r oʊ ʃ ə m /; pl.: sclerotia (/ s k l ə ˈ r oʊ ʃ ə /) [help 1] is a compact mass of hardened fungal mycelium containing food reserves.
Numerous field guides on mushrooms are available and recommended to help distinguish between safe and edible mushrooms, and the many poisonous or inedible species. A common mushroom identification technique is the spore print , in which a mushroom is placed on a surface and spores are allowed to fall underneath.
Mushrooms grow well at relative humidity levels of around 95–100%, and substrate moisture levels of 50 to 75%. [1] Instead of seeds, mushrooms reproduce through spores. Spores can be contaminated with airborne microorganisms, which will interfere with mushroom growth and prevent a healthy crop.
Allium tricoccum with open inflorescence bud (June 6). Allium tricoccum is a perennial growing from an ovoid-conical shaped bulb that is 2–6 cm (1–2 in) long. [4] Plants typically produce a cluster of 2–6 bulbs that give rise to broad, [5] flat, smooth, light green leaves, that are 20–30 cm (8–12 in) long including the narrow petioles, [4] often with deep purple or burgundy tints on ...