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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] The leaves are eaten both raw and cooked.
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.
P. destructor causes a wide range of symptoms in onions. From afar, downy mildew of onions can be detected by patches of yellowed plants incapable of growing to the size of surrounding healthy plants. Leaves: When looking at individual leaves, necrotic spots begin as yellowing spots that eventually turn brown or black as the leaf tissue dies. [5]
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Spring onions are similar to green onions, but have a larger bulb at the bottom. “They are harvested in the spring typically, thus the name,” Edwards says. Related: Can You Eat Sprouted Onions?
Common name Scientific name Image Notes Abrams' onion Allium abramsii (Ownbey & Aase) McNeal Allegheny onion Allium allegheniense Small Aspen onion Allium bisceptrum S. Watson var. palmeri (S. Watson) Cronquist Autumn onion Allium stellatum Fraser ex Ker Gawl. Bear garlic, Ramsons, Wild Garlic Allium ursinum L. Beegum onion Allium hoffmanii Ownbey
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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