How to Tell the Difference Between Spring Onions, Shallots, and Green Onions How to Tell the Difference Between Spring Onions, Shallots, and Green Onions Community Q&A It can be difficult to know the difference between types of onions when they carry different names in different places, markets, and countries. Here are some tips to help you sort it out, especially when it comes to interpreting what the recipe's calling for. Steps 1 Identify green onions. These are onions with such a variety of names that it's easy to be confused. They have long, slender white bases with green tops. Every bit of this onion can be used, both green and white sections, and the green tastes milder than the white. Green onions are also known as "scallions" or "eschallots". They are sometimes mistakenly called shallots or spring onions. 2 Identify spring onions. These are also known as "salad onions" and they're the more mature green onions. The bulb is white and sweet to the taste. While the tops of these onions can be used, they have an intense flavour . 3 Identify shallots.

These are also known as "eschallots", " French shallots", or "golden shallots", when just shallots will do really. They are always in a tight cluster and look a little like small brown onions, only far more elongated. Community Q&A Shallots: What They are and How to Grow Them Related Links Introduction Shallots, Allium cepa, are closely related to multiplier onions, but smaller, and have unique culinary value. (The term 'multiplier' means that the bulbs multiply freely producing several lateral bulbs). At maturity, shallot bulbs resemble small onions. Shallots have long been associated with fine French cuisine. They are eaten fresh or cooked, chopped or boiled. Shallots have a delicate onion flavour when cooked that adds to but does not overpower other flavours. Figure 1. Shallot plant made up of a multitude of small bulbs. Raw shallots have a strong pungency, stronger than most onions. Their true character comes when lightly sauteed in butter until they are translucent in colour or when used in gravies and creamy sauces. It is very difficult to evaluate shallot quality in the raw form. Shallots can be successfully produced wherever onions are grown.

However, most shallots are produced in Europe, particularly France. Most shallots consumed in the USA and Canada are imported chopped and dried from Europe. Otherwise, those that are used fresh are consumed green, much like that of green bunching onions, since the mature bulb of the shallot is small. Taxonomy The difference between a multiplier onion and shallot is somewhat arbitrary, and they are often lumped together. Commercially however, those with yellow or brown scales and white interiors, such as the 'Dutch Yellow' type, are usually classed as multiplier onions, while those with red scales and, supposedly, a distinctive and more delicate flavour, are classed as shallots. Taxonomically, there is no such thing as a true shallot. Many people confuse shallots with green onions, scallions and leeks. The young green onion has a definite bulb formation with the same concentric arrangement that the dry onion has. Scallions are any shoots from the white onion varieties that are pulled before the bulb has formed. Leeks are similar in appearance to scallions but have flat leaves and the white stalk is thicker and longer.

The shallot can be distinguished from the others by its distinctive bulbs which are made up of cloves like garlic, but unlike garlic, the individual bulbs are not encircled together by a common membrane. See Figure 1 . Generally, shallot bulbs are the size of chestnuts, sometimes larger, pear-shaped, narrowed in the upper part into a rather longpoint, and covered with a russet coloured skin of a coppery red colour in the lower part shading off into grey towards the upper extremity. See Figure 2 . In the grey shallot, which is sometimes claimed to be the "true shallot", the scales or skin are often wrinkled length-wise and are thick and tough. When the dried skin is taken off, the bulb is often greenish at the base and violet coloured toward the top. The roots are slow drying and persistent. Leaves are small, very green, and 45 cm long. Propagation and Cultural Management Shallots can be grown from seed, but usually small bulbs are planted in late fall or early spring. The "mother" bulbs divide forming several bulbs.

Although shallots are mostly thought of as dry bulbs, in some areas the green shoots of shallots are used similarly to the green onion or as a scallion substitute. Plant the bulbs 1015 cm (46") apart. The size of the bulb affects the date of sprouting, plant size and maturity. For uniformity in production, planting similar size bulbs is essential. For early maturity and harvest, strong, healthy transplants can be used. Transplants can be started 30 to 45 days before direct bulb seeding in the field, and plants can be moved to the field in 30 to 60 days. Don't plant the bulbs or plants deeply and do not move soil to cover the plant base; the bulbs should grow out of the ground for easier dividing. To harvest over an extended period, plant the largest bulbs (quarter-size) first. After they mature, plant medium-sized bulbs (nickel-size), and finally the smallest bulbs (dime-size). If using transplants, plant one large or two small plants in each hole. Discard the weak clumps and the smallest plants.

To save bulbs for the following year, save only the highest quality bulbs from the highest quality clumps. Many growers market the biggest bulbs and save smaller bulbs for replanting; but this results in gradually smaller and poorer quality shallots. Save bulbs from the biggest and best clumps. These clumps should be as free from disease as possible. Figure 2. Shallot bulbs cured and ready for market. Shallots need a continuous supply of nutrients. Split or continuous applications of nitrogen are essential for good growth. Approximately, 75100 kg/ha of total nitrogen is required for this crop, and its application much like for that of garlic. The root system is weak and shallow, thus irrigation in the spring and summer is more frequent than for other vegetables. Soil type does not effect the total amount of water needed, but does dictate frequency of water application. Lighter soils need more frequent water applications, but less water applied per application. Green shallots can be harvested in 30 to 60 days, mature bulbs in 90 to 120 days. Pre-harvest, harvest, and post-harvest management of shallots is similar to that of onions.

Quality and storageability is enhanced by low nitrogen late in the season, proper and adequate field curing, removing tops only after they are dried, and storing the bulbs in a cool, dry area. One thousand kilograms of seed bulbs should yield 5,000 to 7,000 kilograms of shallots. Storage Shallots store well at temperatures of 02°C and 60%70% relative humidity. Because of their small size, shallots tend to pack closely; so they should not be placed into deep piles. Store shallots in slatted crates or trays that allow good air movement in and around the bulbs. This is important to remove excessive moisture and to minimize storage diseases. Low relative humidity and low temperatures are important to keep shallots sound and dormant and free from sprouting and root growth. At humidities much above 70% and at warmer temperatures of 58°C more of the shallots will sprout, develop roots, and decay. With good air flow and humidity control, shallots should store for 810 months. Varieties Two general types of shallots are available.

French-Italian has brownish-red skin, well-shaped bulbs, and a flavour between onion and garlic. Varietal names include Pikant, Atlas, Ambition, Eds Red, and Creation. They can be used either dry or green. A second type is Welsh shallot. Louisiana Evergreen is one variety. It bulbs poorly, but provides a year-round supply of green shallots for salads, seasonings, or appetizers. The red shallot is essentially the only one of importance in the market place. Pests and Diseases Shallots are susceptible to bacterial diseases, pink root, white rot, downy mildew, purple blotch, onion maggot and thrips. To avoid or minimize these problems, do not plant shallots in the same soil where other Alliums have been grown in recent years, plant only clean, healthy plants or bulbs, and practice good sanitation. Pest management practices are very similar to onions. The OMAF Factsheet, Onions: Identification of Diseases & Disorders of Onions, Order No. 95-063 and the handbook, Integrated Pest Management for Onions, Carrots, Celery & Lettuce in Ontario provide useful diagnostic, monitoring and management strategies applicable to shallots.

Shallot - Kitchen Dictionary - Food.com Nutrition A member of the onion family, but formed more like garlic than onions. Shallots are favored for their mild onion flavor, and can be used in the same manner as onions. A shallot looks like a small, elongated onion with a copper, reddish, or gray skin. When peeled, shallots separate into into cloves like garlic. There are two main types of shallots: Jersey or "false" shallots (larger) and "true" shallots (more subtle flavor. Fresh green shallots are available in the spring and dry shallots (dry skin/moist flesh) are available year-round. Shallots come in three sizes – small, medium and jumbo (the least tasty). The younger (smaller) the shallot, the milder the taste. Do not confuse shallots with green onions or scallions. Plural: What Are Shallots - Shallots vs Green Onions What's the difference between shallots and onions? — Jaime Dagenais, Boca Raton, FL Shallots, like onions and garlic, are a member of the allium family, but their flavor is richer, sweeter, yet more potent.

Like garlic, they grow in clusters, with several bulbs attached at the base. You'll recognize them by their coppery skins and their off-white flesh, which is usually tinged with magenta. Shallots add a great depth of flavor to pan sautés, soups, sauces, and stews, and pair especially well with chicken and fish. To substitute one for the other in recipes, use half the amount of shallot that you would onion. More from Good Housekeeping: Shallots, Scallions, & Green Onions – What’s the Difference? | Homestead & Gardens Shallots, Scallions, & Green Onions – What’s the Difference? By Anni on October 30, 2014 in Food/Recipes , Garden , Kitchen Tutorials , Vegetables Ever wondered what the difference is between onions, green onions, shallots, and scallions? Perhaps you’ve watched an episode of the Martha Stewart show and she told you that for a particular recipe shallots would be best. But what’s the difference? How do you know which one you’re really using?

(Because, to be honest, I’ve seen labels mixed up more than once in a grocery store.) Let’s start with the common onion, which is familiar to most of us. They produce large bulbs, usually in colors of white, yellow, or red. They’re multi-layered, and make you cry when you cut them. True scallions are onions that do not form bulbs. They multiply by ‘bunching’. Bunching onions are true scallions. They grow long and straight, with plenty of green leaves above ground and a white root base underground. ‘Evergreen Long White Bunching Onions’ seedlings Some people refer to immature common onions as scallions. Before the onion plant has formed the large bulb we’re all familiar with, it has a white area near the roots and long, green, hollow leaves. At this point, they look, and taste, just like scallions. So it’s reasonable to call them scallions. But in reality, they’re just immature bulbing onions. Green onions, or onion greens, simply refers to the leaves of the onion plant, which some people prefer due to their milder flavor.

My father used to eat green onions raw, dipped in a bit of salt, along with ‘bread and milk’ – a favorite family meal. Onion greens A shallot is a type of onion that divides, not in layers, but in bulbs or cloves underground, like a garlic. Each bulb is wrapped in papery outer layers, like those that cover a single onion, but without an outer skin that encompasses all the bulbs in one, as you see with garlic. Shallots taste like a mild onions, with a touch of the pungency of garlic. About Anni I've loved milk since I was a kid, I tend to collect books, my favorite season is fall, and I'm very allergic to cats. I'm a nutritional therapist, having obtained a Bachelors degree in Dietetics, but without the further qualifications to become a registered dietitian (I got married & had a family instead). Shallots, scallions, spring onions and leeks, the differences: illustrated and explained | CASA Veneracion Powered by Apple, Canon, lechon kawali & coffee.

Home » Kitchen & Pantry » Food Shopping » Shallots, scallions, spring onions and leeks, the differences: illustrated and explained Shallots, scallions, spring onions and leeks, the differences: illustrated and explained Share on Pinterest More share buttons Over dinner in Cadiz last month, talk turned to food and our host remarked that there are a lot of interesting recipes on foreign food shows but the ingredients are problematic, like scallions. What the heck are scallions, he said, pronouncing the word exaggeratedly as scaaaaaylions. Between mouthfuls of food, I said they were sibuyas na mura, also called spring onions or green onions. Sibuyas na mura (tender or premature onion) may be a misleading term as it suggests that the onions are plucked before the bulbs are sufficiently mature in order to harvest the leaves. Strictly speaking, scallions don’t form bulbs so they really are harvested for the leaves.

(However, in the Philippines, it isn’t totally uncommon for a cook to snip off the leaves of a still-growing onion and use them as he would regular scallions.) Scallions, along with onion and garlic, belong to the genus Allium. All parts of the plant are edible from the roots to the dark green tops. Some stalks are pretty thin (as in less than a quarter of an inch in diameter) while other specimens are larger. But scallions are scallions and the larger size doesn’t qualify them as leeks. In some supermarkets, large scallions are sold as “onion leeks” but whether that is a mistake in terminology or a hybrid plant, I have no idea. Leeks, although they also belong genus Allium, are not the same as scallions. SEE ALSO How to scale and gut a live fish Leeks look like very large scallions but they are constructed differently. The lower portion of the leek consists of bundled sheaths. Unlike scallions, only the white and light green potion of the leeks are edible as the dark green portions are too fibrous. They may, however, be added when making broth from scratch. What about shallots?

In the Philippines, we call them sibuyas Tagalog. Shallots are small onions but just because an onion is small doesn’t automatically make it a shallot. The most telling characteristic of the shallot is that, like garlic, a single bulb contains two or more cloves or segments. The skin can be reddish, brownish or grayish. The strict distinctions aren’t really followed in practice. There are parts of the world where shallots and small red onions are used interchangeably and there are culinary cultures that refer to scallions as shallots. So, why is it important to know the difference of one from the others? Because they have different uses. You have to taste each one to know which goes best with what. When perusing a recipe and the ingredients call for shallots but you feel that the author is referring to scallions, you can decide whether to follow the recipe to the letter or not. P.S. Per an observation by Rickey , read about Chinese chives and garlic stalks . Share on Pinterest More share buttons Except for those clearly labeled as stock photos and screen grabs, please do not use our images without prior permission.

If you want to republish this recipe / article, please re-write it in your own words (copy / paste is not re-writing), or simply link back to this post. Thank you. Published on Spring Onions vs Shallots - 12WBT 12WBT Visit 12WBT.com Spring Onions vs Shallots Nutrition // Sarah Link // 6 June 2014 It’s an age-old debate in kitchens, restaurants and supermarkets across Australia: what’s the correct name for this delicious variety of onion that brings flavour to so many dishes? It’s one hot topic in the 12WBT Forums too! Read on as we crack the case… Firstly, it’s a country-specific thing The debate of dual-named vegetables usually spans different countries, and is evident in arguments surrounding things like: aubergine versus eggplant, or courgette versus zucchini. But this confusion is also happening in our own backyard, and if not resolved now, things could turn ugly. We’ve all witnessed the rockmelon vs cantaloupe debate of recent years. Now the spring onion/shallot saga has come to light in the 12WBT office. Who knew such confusion ran along state lines?

The verdict We spoke to experts, did some (very thorough, of course!) research and asked our members. The general consensus? It depends what Aussie state you live in. In NSW, the long, green, thin variety of onion (as shown above) is called a shallot. The more bulbous variety on the left is knows as a spring onion. In many other states, such as Queensland, it’s the other way around. It makes for a confusing conversation! Note: in the US they call the green, thin variety (the type we at 12WBT call shallots) green onions or scallions. But that’s a whole separate discussion! What do you call spring onions and shallots? Enter the debate in the comments below! If you have another food debate you’d like us to investigate, let us know. Difference between Chives, Scallions, Shallots vs Leeks What is the Difference between Chives, Scallions, Shallots and Leeks There are many such types of vegetables which seems similar to each other but are different with respect to genus and characteristics.

Chives, Scallions, Shallots and Leeks are the best examples of such similar looking vegetables and many people cannot distinguish between them as a separate vegetable from each other. The reason is that, these vegetables are not only much alike in terms of shape but with respect to taste as well. To clear this confusion and prove them, separate species of plants, here is the difference between Chives, Scallions, Shallots and Leeks. Chives The key characteristic of chives is onion like taste, bulb different in shape than an onion. The stems and bulbs of chives are small and perfectly round. The origin of chives is North America, but these are widely available in Europe and Asia. The use of chives over the salad in small chopped shape is common. Scallion Scallion is purely one of the famous specie of onion and commonly know as green onion. Care is very necessary before harvesting the chives means before developing bulb. The origin of scallion is china and these are used both in cooked and raw form in the form of salad. Shallot Shallots are the very beautiful combination of onion and garlic.

With respect to shape, shallots look similar to garlic due to their multi-bulbs and almost equal size bulbs. With respect to taste, shallots resemble to red onion. Due to these features, shallots are considered as a gourmet item in USA and Europe. Leek Leeks are one of the oldest vegetables which was also eaten by ancient Egyptians. These are not only good-looking, but impart great taste in the cooked recipe. This vegetable has origin Eastern Europe and Asia, but now it is beloved vegetable in USA as well. Chives vs Scallions vs Shallots vs Leeks All these vegetables which are known as Chives, Scallions, Shallots and Leeks have a very similar shape with little difference in size. You can say that chives have small and well-shaped round bulbs in contrast to scallions which have large and comparatively oval shaped bulbs. On the other hand, the shape of leeks is somewhat different than scallions with large leaves and bulbs. The shape of shallots looks close to garlic rather than chines, scallions and leeks. All these varieties are also different with respect to taste.

A Beginner's Guide to Onions | Serious Eats A Beginner's Guide to Onions 35 [Photographs: Lauren Rothman, unless otherwise noted] Can you imagine a world without onions? These alliums—members of a family that also includes garlic and chives—are indispensable, adding a baseline of sweet and earthy flavor to many cooked dishes and contributing a spicy accent when served raw. But even if you use them almost every time you cook, onions can still be pretty bewildering. With about a dozen varieties readily available in most markets, as well as several less common types, it can be hard to know which kind of onion to choose for your marinara sauce and which to select for your pico de gallo. Never fear: let our ingredient guide come to the rescue. Because they last so long in storage once they've been harvested—undoubtedly a major reason why onions are such an integral part of so many cuisines the world over—they're available (and tasty) year-round. But onions are still seasonal: spring/summer onions, available March through August, have been recently harvested, and therefore tend to be sweeter and milder, excellent for use in raw applications.

Fall/winter onions come from the same plant as spring/summer varieties, but are left in the ground a few weeks longer: beneath the surface, the onions grow larger, losing moisture and developing a thicker skin along the way. Ideal for storing, they also tend to taste more pungent, and are usually most delicious when cooked. Read on to learn more, or jump to the onions you're curious about. Onions You Should Know Leeks Scallions One of the most versatile onions around, scallions are long and thin, typically no fatter than a finger. Sweet and mild with hardly any bite to them, they can be used raw or cooked and fit right in to any number of dishes. What They Look Like: Bright white at the bottom with hollow, dark green tops, scallions are usually sold in bunches. How They Taste: Scallions provide a gentle onion flavor, but are just as much about their texture: they're crunchy and juicy at the same time. Their dark green tops tend to have a bit more bite to them, and are best used as an accent, as you would fresh chives or parsley.

How to Shop and Store: Look for scallions from late spring to late summer, when they're harvested fresh and are at their peak. The onions' white sections should be firm and bright, without any moisture or sliminess, and the tops should be sturdy—avoid any bunches that have wilted tops. Never store fresh scallions in a plastic bags: their high moisture content will quickly lead to rot. Reusable mesh produce bags tucked into a crisper drawer are a great option: they allow air circulation, but keep the scallions from drying out. If your scallions still have roots, trim them slightly, stick 'em in a glass jar you've filled with a couple inches of water, and stash 'em in the fridge for up to a week. How to Use Them: Along with garlic and ginger, scallions are indispensable to stir-fries . Flaky scallion pancakes are a quick, tasty indulgence, and fresh chopped scallions bring brightness to stuffed, grilled beef teriyaki .

Back to the full list » Spring Onions Though spring onions resemble scallions in appearance and flavor, they're actually just very young storage onions—yellow, red and white—that are pulled out of the ground at an earlier date, when they're still thin-skinned and mild in flavor. What They Look Like: Just like scallions—white bottoms and dark green tops—but with a bulb at the bottom, instead of completely straight. How They Taste: Still mild in flavor, spring onions have just a touch more spiciness to them when eaten raw. When cooked, they're tender and sweet. How to Shop and Store: For shopping tips, see scallions, above. For storing, reusable mesh produce bags are, again, the best option; if you don't have any, roll spring onions in a just-slightly-damp kitchen towel, secure with a rubber band, and store in the crisper drawer for up to one and a half weeks. How to Use Them: Grilled spring onions are so lovely—charred yet sweet, tender but crisp—that they're one of the most prized dishes in Catalunya , the mountainous region on the Spain-France border.

The exact type of spring onion grown in Spain isn't available here, but the idea remains the same): lightly oil the onions (with tops), grill over charcoal until soft, and serve with romesco sauce. Spring onions also take wonderfully to pickling ; try them spooned over hot dogs as an alternative to sauerkraut. Back to the full list » Vidalias Vidalia is the legally-registered name of the squat, ovoid, sweet yellow onion that's grown in and around the town of Vidalia, Georgia. Extremely low in pyruvic acid—which, when exposed to air, makes your eyes tear—Vidalias are among the mildest in the onion kingdom. What They Look Like: Narrow at the stem and root, and wide around the middle, like a spinning top, with a thin, papery, light yellow skin. How They Taste: Super-sweet and crisp, ideal for eating raw. How to Shop and Store: Look for Vidalias in the markets between late April and early September. Firm, medium-sized onions without any bruises will taste the best. To store, wrap each onion in a paper towel and store in the fridge; they'll keep for weeks.

How to Use Them: In late summer, when both Vidalias and tomatoes are at their peak, it's tough to beat a basic sliced tomato salad with slivered onions and a simple oil-and-vinegar dressing. When the weather turns cooler, this mac 'n' cheese recipe will do nicely. And Vidalias, when caramelized, add deep sweetness to rich, fluffy mashed potatoes . Ramps [Photograph: J. Kenji Lopez-Alt] Whether you can't get enough of them or think they're a wee bit overrated, there's no denying what ramps signify: spring, and the return of fresh, delicate produce after a long, cold, potato-filled winter. Count us in the ramps-loving camp: these wild spring leeks have a pungent garlic-onion flavor in their base, which softens and becomes mild in the leaves. What They Look Like: Kind of like scallions, but with large, broad, flat bright-green leaves up top. The slender white bottom sections often have a dash of bright purple or magenta joining them to the leaves. While they're pretty expensive in many major cities, ramps grow like weeds in places like Appalachia and Quebec.

How They Taste: Like a cross between garlic and onions, with a pronounced funk that's almost cheeselike. The edible tops are notably milder and sweeter than the bulbs at the bottom. How to Shop and Store: Often heralded as one of the first signs of warmer weather, ramps have a short season, showing up in farmers markets in late winter and only staying there until early spring. Their bottom sections should be firm, never slimy, and the tops should be bright without any wilting. Ramps don't store super well, but will keep in the refrigerator for a few days in reusable mesh produce bags tucked into a crisper drawer. How to Use Them: Throw 'em on the grill. Or pickle them. Put ramps in your dumpling filling and your Mapo Dofu . Put ramps in your chorizo quesadilla . Add ramps to biscuits and frittatas . Make ramps into soup with fresh asparagus. Cook up an extra-rampy ramp risotto . And don't forget about ramp butter on toast. Back to the full list » Yellow Onions Yellow onions are undoubtedly Americans' favorite: nearly 90 percent of onions grown in the US are yellow.

Their deep but not-too-strong flavor makes them endlessly versatile in cooking. Larger, slightly sweeter yellow onions labeled Spanish onions are often found right next to plain old yellow onions; they're a milder choice that works well for raw applications. What They Look Like: Ranging in size from golf ball to softball, with light yellow flesh and golden, papery skin. How They Taste: Assertive when raw, deeply sweet when cooked. How to Shop and Store: Yellow onions are available year-round: in summer and early fall, when they haven't been in storage long, they taste sweeter, with their sharpness intensifying through the winter months. Look for firm, unbruised onions that are heavy for their size. If you plan on using your bulb onions within a few weeks, they can be stored at cool room temperatures in a dark place: an open basket or a bamboo steamer in a cooler part of the kitchen works. If you plan on storing them longer, wrap them individually in paper towels or place them in a breathable vegetable storage bag and keep them in the refrigerator. Cut or peeled onions can be stored, wrapped in plastic, in the refrigerator for only a few days before they go mushy.

How to Use Them: How not to use them? Yellow onions are ideal for long-cooking in soups, stews and braises, and of course are sticky and delicious when caramelized. Feeling impatient? Check out Kenji's genius method for caramelizing onions much, much faster , and then make yourself some French onion dip . Back to the full list » White Onions Many cooks don't know the difference between white and yellow onions. The white versions are somewhat sweeter and cleaner in flavor, but don't store quite as well as yellow onions do. What They Look Like: Ranging in size from baseball to softball, with white flesh and bright white, papery skin. How They Taste: Milder in flavor than yellow onions, white onions can be eaten raw. How to Shop and Store: White onions are available year-round and taste the same throughout the seasons. Look for firm, unbruised onions that are heavy for their size. Bulb onions should be stored in a dark, cool, dry location. How to Use Them: Because of their crisp texture and mild flavor, white onions are great raw slivered in salads, thinly sliced on your favorite sandwich, or scattered over a pizza.

Popular in Latin American cuisines, white onions are a great addition to huevos rancheros , refried beans , and Cuban picadillo . Feel free to sub them for yellow onions in cooked dishes, too. Back to the full list » Red Onions Though they can be pungent and spicy, red onions are great for eating raw, bringing crunchiness and brightness to a variety of dishes. You might see them all the time, next to the yellow onions on the supermarket shelf, but red onions only make up about eight percent of the onion market in the US. What They Look Like: Ranging in size from golf ball to softball, with bright maroon flesh and dark red, papery skin. How They Taste: Assertive and spicy when raw; still strong, but sweeter, when cooked. How to Shop and Store: Red onions are available year-round: in summer and early fall, when they haven't been in storage long, they taste sweeter, with their sharpness intensifying through the winter months. Look for firm, unbruised onions that are heavy for their size. Bulb onions should be stored in a dark, cool, dry location; see advice for yellow onions.

How to Use Them: Red onions take extraordinarily well to pickling, whether they're destined for the top of tacos or folded into a bright ceviche . Put red onions on your pizza and try them in a chopped salad with cherry tomatoes and bell peppers. We also love red onion jam as a burger topping or spread on crackers. Back to the full list » Shallots Where would be be without shallots? They're often seen in French cuisine, where they're featured in classic sauces such as mignonette . They're also indispensable to Asian dishes—often crisp-fried or ground into curry pastes. What They Look Like: Shallots are available in a wide range of shapes and sizes. Western shallots, the kind you're most likely to encounter in a U.S. supermarket, are small, slender and lighter in color than red onions, with pinkish-orangey papery skin and light purple flesh. In an Asian market, you might find Asian shallots, which are very small and deep dark purple. How They Taste: Milder in flavor than red onions, but more assertive than yellow, with a hint of garlic flavor. How to Shop and Store: Available year-round, shallots' flavor intensifies throughout their winter storage.

Look for firm, compact shallots with shiny, unblemished skin. Kept dry and stored in a cool, dark area of the kitchen, like a cabinet, shallots will keep for several weeks to a month. Back to the full list » Pearl Onions Tiny and sweet, pearl onions come in yellow, red, and white varieties, with the latter being the most common. What They Look Like: These cuties look just like regular onions but are about the size of a jawbreaker. How They Taste: Much milder and sweeter than large bulb onions. How to Shop and Store: Pearl onions are sold year-round, usually in small mesh bags—they're not easy to find loose, and can be difficult to find altogether, so frozen, pre-peeled bags of pearl onions are an appealing option. If buying fresh, store as you would large bulb onions. How to Use Them: The biggest annoyance about using fresh pearl onions is peeling them: to do so quickly and easily, blanch them in hot water , then slip off the skins with your fingers. After that, simply glaze them , cream them in a bubbly gratin, or pickle them for use in a Gibson cocktail. They're lovely roasted with balsamic , too.

Cippolini Onions [Photograph: J. Kenji Lopez-Alt] These little disc-shaped yellow onions, which might remind some people of visitors from outer space, were once reserved for the world of gourmet stores and fancy restaurants, but nowadays are pretty widely available in large supermarkets. What They Look Like: Slightly larger than pearl onions, with a squat disc shape and pale yellow skin. How They Taste: Extra sweet. How to Shop and Store: Cippolini are sold year-round, sometimes in mesh bags. Store in a cool, dark place. How to Use Them: I'll be honest: cippolini are kind of annoying to peel. You'll need to lop off their root and stem ends with a sharp knife, then use a paring knife to strip away remaining peel. Because of their high sugar content, cippolini take wonderfully to caramelizing. Roasted all on their own, they make a great holiday side dish. Try them, also, in sautéed green beans with mushrooms . Tossed with balsamic vinegar , they're excellent roasted under a mustard-rubbed ham.

Back to the full list » Leeks Leeks look a lot like scallions, but in fact they're a totally different plant. Larger in size than their spring counterparts, leeks' white portions are tender and sweet, but their dark green tops are woody and best reserved for flavoring stocks. What They Look Like: You might mistake them for big, overgrown scallions. How They Taste: Extremely mild, with a pronounced sweetness. Because they're so fibrous, leeks generally aren't eaten raw. How to Shop and Store: Leeks have been bred to survive the winter months, and are in season from late fall to early spring. Leeks can be pretty gritty and sandy: be sure to wash carefully before cooking. If you need to store them, trim off a portion of the dark green tops, place in a reusable mesh produce bag or roll them in a just-slightly-damp kitchen towel, secure with a rubber band, and store in the crisper drawer for up to one and a half weeks. How to Use Them: Though too tough to eat when raw, leeks melt into wonderful softness when cooked.

One of the most appealing ways to cook them is braised in stock and olive oil , then dressed with a lemony vinaigrette. Leek soup with lemon and dill is an economical winter warmer, and a beef and leek stir-fry is lightning-fast and delicious. Creamed leeks are lovely under seared fish, and sauteed leeks make a surprisingly excellent sandwich filling . All About Growing Onions - Organic Gardening - MOTHER EARTH NEWS Video All About Growing Onions Here's a primer on growing onions, leeks, scallions, and shallots, plus information on harvesting, storage, and seed saving techniques. By Barbara Pleasant Tweet For gardeners interested in growing onions, shown here from left to right are ‘Bianca di Maggio,’ ‘Red Torpedo,’ scallions, and a yellow onion with its stalk buds. The robust, exceptional flavor they add to meals is worth the few teardrops that may end up on your cutting board. ILLUSTRATION: KEITH WARD Print Email (For details on growing many other vegetables and fruits, visit our Crop at a Glance collection page.) Packed with vibrant flavor, onions are a staple food throughout the world.

Familiar bulb onions are easy to cultivate as long as you plant varieties adapted to your climate, and you can expand your onion season by growing leeks, scallions, and other non-bulbing varieties. Fertile, well-drained soil that’s slightly acidic (a pH between 6.0 and 6.8) is best for growing onions of all types. Bulb Onion Types to Try Bulb onions mature in response to changing amount of daylight. The longer the plants grow before they begin forming bulbs, the bigger and better those bulbs will be. In North America, days become shorter after the summer solstice, about June 21. Summer days are longer in the North than in the South. Short-day varieties grow best in the South. They begin forming bulbs in late spring, so they need to be planted in fall in the far South and in late winter in colder climates in order to produce large bulbs. Intermediate-day varieties are the best main-crop onions for the country’s midsection (Washington, D.C., to northern Arizona), and they can be grown as early onions in the North. Long-day varieties are best grown in the North. These onions have spicy, well-rounded flavors and store well.

Check out our chart of alternative onions for information on growing leeks, scallions, shallots and other types of non-bulbing onions. When to Plant Onions In late winter, start seeds of all types of onions — bulb onions, leeks, scallions, and shallots — indoors under bright fluorescent lights. Make additional sowings until early spring. Set out bulb onion seedlings three weeks before your last frost, and set out seedlings of non-bulbing onions six weeks before your last frost. In spring you can also plant sets, which are small, dormant onions. Small sets produce better bulbs than large sets do. In fall, short-day varieties can be planted in many mild winter areas. Seedlings should be ready to set out in mid-October. For more details on when to plant onions in your region, visit our What to Plant Now page. How to Plant Onions Choose a sunny site with fertile, well-drained soil, and loosen the planting bed to at least 12 inches deep. Mix in a 1-inch layer of mature compost. Make a 4-inch-deep, V-shaped furrow in the prepared bed.

Fill the bottom of the furrow with 1 inch of rich compost or a light dusting of dry organic fertilizer, and then water the prepared furrow. Set out seedlings or sets 3 to 6 inches apart, depending on the plants’ mature size. Harvesting and Storing Onions The tops of bulb onion plants fall over naturally once the bulbs have matured. When half of the tops in a planting have fallen over, lift all of the bulbs and place the pulled plants in a warm, dry place away from direct sunshine to cure. Cure short-day onions for just a few days before clipping off roots and tops and storing the onions in the refrigerator. Cure intermediate- and long-day onions for two to three weeks. When the onions feel paper-dry on the outside, clip off tops and roots, and lightly brush off loose soil before storing the onions in a cool, dry place. Arrange them in a single layer or hang them in mesh bags. Properly cured onions will store for six to eight months in a root cellar or cool basement. Check them weekly to sniff out signs of spoilage.

Saving Onion Seeds Several of the alternative onions can be handled as perpetual crops by digging and dividing them, or by replanting bulbs or bulblets. Big bulb onions are grown from seed. To grow your own from an open-pollinated variety, select three perfect onions and store them through winter. Replant them in early spring. After the plants bloom and black seeds begin to fall from the flower heads, gather the heads in a paper bag. Allow the seeds to air-dry for a few days before storing the largest seeds for up to two years. Onion Pest and Disease Prevention Tips Onion root maggots eat onion roots and bulbs. The adult flies are attracted by rotting onion tissues, so rotate onions with other crops, and compost all refuse after harvesting. Planting late can help you avoid this pest, or you can use row covers in spring, which is when the egg-laying females are most active. Keep areas near onions mowed to reduce the weedy habitat that onion thrips prefer. Use a spinosad-based biological pesticide to control serious infestations. Pink root and several other soilborne diseases can cause onions to rot. Use resistant varieties, and grow all onions in well-drained sites.

Onion Growing Tips Choose the least weedy section of your garden for growing onions. You can start seeds early, because onion seedlings are easy to hold in containers until it’s time to plant them. Delay planting until the last cold spell has passed. Exposure to prolonged cold can cause bulb onions to bolt, and plants grown from sets are more prone to bolting than those grown from seedlings. Cooking with Onions Does a cook ever have enough onions? Pungent bulb onions and mild leeks are best for soups, stews, and other dishes that cook for a long time. Use tender young scallions when you need bright punches of raw onion flavor. Leeks are great for drying. Flawed bulb onions that are not likely to store well can be added to summer pickles. Contributing editor Barbara Pleasant gardens in southwest Virginia, where she grows vegetables, herbs, fruits, flowers and a few lucky chickens. Contact Barbara by visiting her website or finding her on Google+ .

Question: Shallots and scallions are types of what?
Answer: Onions