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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 ]
Similarities Between Chives And Green Onions. Both chives and green onions are part of the allium genus, which includes garlic and shallots. They can both be used as garnishes, but chives aren't ...
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.
Experts break down the difference between scallions, green onions, and spring onions—and how to buy them and use them in your cooking.
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 ...
An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011.
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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.