Search results
Results From The WOW.Com Content Network
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. It is the only species of Allium native to both the New and the Old Worlds.
The leaves are used as a flavoring in a similar way to chives or scallions, and as a stir fry ingredient. They are often used in dumplings with eggs, shrimp, and/or pork. A Chinese flatbread similar to the scallion pancake may be made with garlic chives instead of scallions. Garlic chives are also one of the main ingredients used with yi mein ...
Serves: two to four Ingredients: Oil or fat for cooking. 1 large or 2 medium-small onions finely sliced. 2 garlic cloves finely grated or chopped. 1 small red chile or a good pinch of dried chile ...
Allium tsoongii F.T.Wang & Tang. Allium hookeri is a plant species native to India, Sri Lanka, Myanmar (Burma), Bhutan, and southwestern China (Sichuan, Tibet and Yunnan). Common names include Hooker chives and garlic chives. Allium hookeri produces thick, fleshy roots and a cluster of thin bulbs. Scapes are up top 60 cm tall.
Bacon, Leek, and Artichoke Bread Pudding. Potato-Leek Soup. Creamy Leek-Pea Mash. Leek Pizza. Harissa Chicken with Leeks, Potatoes and Yogurt. Garden Greens Soup. Asparagus and Leek Galette. Up ...
You’re not the first to get them mixed up. For premium support please call: 800-290-4726 more ways to reach us
The leaves of the Allium ursinum are the most popular part to be used in food. Leaves can be used in raw salads and carry a very subtle garlicky flavour similar to that of garlic chives. When picked the leaves bruise, making them smell even stronger. When cooked the flavour of the leaves becomes softer and sweeter. [citation needed]
Topped with a smooth, creamy cream cheese mixture infused with fresh herbs like chives and dill, this recipe highlights the best of seasonal flavors. While we love dill and chives, any soft herb ...