Allium

 

Egyptian walking onion (Africa) - An Indigenous variety eaten by the Ancient Egyptians.. The long, thick green stalks are terrific scallions; the. cluster of bulbils at the top are-- tender, savory, and mild; underground bulb may also be used as an onion. One of the original species of onion to emerge from the wild. Bulbs are not delivered until august

Allium

 

Chives (Allium Schoenoprasum) - Chives herb has tubular leaves that add a delicate onion flavor to cooking. They also make a nice garnish too with flower heads that can be used! The flowers have an even milder onion flavor. As soon as the leaves have reached several inches in height, you can start harvesting the desired amounts for the kitchen. Cut the leaves with scissors, leaving 1 - 2 inches above the ground. Begin at the outside edge of the plant and work toward the center. Chop the leaves and use fresh or freeze for year-round use

Allium

 

 

Garlic Chives (Allium Tuberosum) - The flowers produced from Garlic Chives herb seeds bloom during the summer months which is much later than traditional chives. These blooms are also edible, and they attract bees as the nectar in this herb is rich. Many gardeners even cut the blooms for indoor flower arrangements. They dry well for dried arrangements too. Like most of the Allium family, Garlic Chives plants do have a small bulb that can be used like a small green onion. You may harvest these small bulbs while the flower is still a bud. Harvest the leaves as desired once they are about 6 inches long. Pick the leaves from the base by hand. Garlic Chives leaves are very soft and quickly lose freshness

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