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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.
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]
Leek cultivars may be treated as a single cultivar group, e.g., as A. ampeloprasum 'Leek Group'. [13] The cultivars can be subdivided in several ways, but the most common types are "summer leeks", intended for harvest in the season when planted, and overwintering leeks, meant to be harvested in the spring of the year following planting.
They also raised Brodiaeeae to family rank as Themidaceae. They reduced the tribe Allieae to two genera, Allium and Milula, and transferred the rest of Allieae to Gilliesieae. This is the circumscription which the Angiosperm Phylogeny Group accepted in the APG classification of 1998 and which later became known as Alliaceae sensu stricto.
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.
A predominantly South African clade identified as Amaryllideae was a sister group to the rest of the family. The two other African tribes were Haemantheae and Cyrtantheae , and an Australasian tribe Calostemmateae was also identified, but a large clade could only be described as Eurasian and American, each of which were monophyletic sister ...
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Welsh onion is the main ingredient in the dish cháo hành, which is a rice porridge used to treat the common cold. Onions, spring or scallions (includes tops and bulb), raw ( Daily Value ) Nutritional value per 100 g (3.5 oz)