Spring onions, or scallions, have a more pronounced taste than chives. They are also rich in vitamin K but in lesser amounts ...

Chives and green onions look alike, but their flavor, texture, and role in cooking couldn’t be more different. Here’s what ...

Chives and green onions are similar in appearance, but have many differences. An expert weighs in on how they are different ...

For those who enjoy cooking with fresh seasonal ingredients, this is a very exciting time of year. Local farmers markets are full of people, produce, music and vibrancy. Spring alliums, in particular, ...

Every year at this time, my herb garden greets me with multiple shades of culinary green. The chives, especially, begin putting on their spring show. After emerging from a winter rest, they seemingly ...

Meet the Allium family: Cipolinni, sweet, white and red onions. By Judy Walker Food editor ONIONS According to some references, onions are the second-most important horticultural crop worldwide, after ...

The onion family forms the base of almost all my cooking. Think onions, garlic, shallots, leeks, and scallions: The onion family is vast and offers an enormous flavor range, from strong and assertive ...

Like humans who have similar traits to our relatives, so does the plant genus, Allium, part of the Amaryllidaceae family. The Allium genus is made up of edibles (onion, garlic, leeks, chives) and ...

EVANSVILLE − Spring herbs are popping up, and some of the first to emerge are fresh, juicy chives. We love to make a creamy salad dressing with chives, dill and parsley that is a wonderful complement ...

Chives are one of the most enjoyable plants to have in your garden. Because chives are a hardy perennial, their green leaves are among the first edible crops that emerge in the spring and can be ...