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Chives, scientific name Allium schoenoprasum, is a species of flowering plant in the family Amaryllidaceae. A perennial plant, A. schoenoprasum is widespread in nature across much of Eurasia and North America.
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.
Allium maximowiczii, English common name oriental chive, [2] is an Asian plant species native to Siberia, ... Leaves are tubular, shorter than the scape.
There are many different varieties, ranging from tiny chives to tall, stately alliums with flowers as big as a softball. Rabbits and deer them alone, too. Fast Facts
Allium flavum (yellow) and Allium carinatum (purple). Allium is a large genus of monocotyledonous flowering plants with around 1000 accepted species, [4] [5] making Allium the largest genus in the family Amaryllidaceae and amongst the largest plant genera in the world. [6]
Their close relatives include garlic, shallots, leeks, chives, [1] and Chinese onions. [2] The leaves are eaten both raw and cooked. Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop.
If you typically compost your broccoli stems, save them for this soup—they hold up better than florets. Set out bowls of toppings like diced red bell pepper, snipped chives or more bacon. View ...
potatoes (sweet, russet, or other) to eat with the skin (after washed) for added fiber, use alternative toppings aside from butter, cheese, and bacon — maybe try mustard, herbs like chives or ...