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Chives, green onions, scallions—are they all the same? There's a lot of confusion around these little green alliums you often see sprinkled atop stir-frys or cooked into soups.Alike in shape and ...
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 ]
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Cong you bing ([tsʰʊ́ŋjǒʊpìŋ]; Chinese: 蔥油餅; pinyin: cōngyóubǐng; lit. 'scallion oil pancake'), also known as scallion pancake or green onion pancake, is a Chinese savory bing (flatbread) made with wheat dough and minced scallions (green onions).
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Chives, scientific name Allium schoenoprasum, is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. [ 3 ] A perennial plant , A. schoenoprasum is widespread in nature across much of Eurasia and North America.
Experts break down the difference between scallions, green onions, and spring onions—and how to buy them and use them in your cooking.
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]