Leek-Allium porrum and Green Onions-Allium fistulosum,its extracts.
Green Onion Botanical Description.:
A hardy bright green plant which grows like a delicate, hollow, fleshy herb. Its bulb is white, long and pear-shaped.
The green onion, known as "cectte" in Provence (a name used by 16th century French poet Francis Villon), and "cive" in Picardy, is often mistakenly referred to a shallot in both French and English. Larger than the chive, green onions or scallions (or spring onions to the British) look, appropriately enough, like?small green onions! In the Villis capitular of Charlemagne, they are mentioned under the heading "cepa," between coming between garlic and shallots.
Green onion,also called spring onion,is a type of thickly planted yellow onion harvested early in the spring, while it's still immature. It resembles the scallion (see right) but it usually has much thicker leaves and larger, more pronounced bulb.
The green leafy part of the green onion is the main part to be used in cooking. The sharp-sweet, aromatic flavour of the leaves is especially appreciated in Russian cooking, where they are used raw in various salads or as delicious filling in pies. The white part is used like ordinary onion. Green onion can be replaced with scallion.
Also called scallions, spring onions, and stone leeks, these tasty members of the onion family do not form bulbs. Why are they called "scallions"? Actually, because their name derives from the Latin caepa Asclonia--the name of Ashkelon, the Biblical port city in Palestine of Samson and Delilah fame where these onions, shallots, and chives were reputed to first bloom.
At the same time, green onions are the oldest and most used ingredient in Chinese cooking.
- 1.Leek-Allium porrum and Green Onions-Allium fistulosum,its extracts.
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