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Allium is a genus of monocotyledonous flowering plants that includes hundreds of species, including the cultivated onion, garlic, scallion, shallot, leek, and chives. The generic name Allium is the Latin word for garlic, and the type species for the genus is Allium sativum which means "cultivated garlic".

Alliums grow best in full sun, though most types will also tolerate partial shade. The bulbs are winter hardy in almost all types of climates but thrive best in warm summy weather. Alliums such as onions require high amouts of nitrogen, phosphorus and potassium.


Chives (Allium schoenoprasum)

Chives, scientific name Allium schoenoprasum, is a species of flowering plant in the family Amaryllidaceae that produces edible leaves and flowers. Their close relatives include the common onions, garlic, shallot, leek, scallion, and Chinese onion.

Garlic (Allium sativum)

Garlic is a herb related to onion, leeks, and chives. It is commonly used for conditions related to the heart and blood system. Garlic produces a chemical called allicin. This is what seems to make garlic work for certain conditions. Allicin also makes garlic smell.

LEEK (Allium porrum)

The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek. The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive, and Chinese onion, but has about the same properties as garlic but to a lesser degree. It stimulates the appetite and helps to relieve congestion in the respitory passage. Crushed leaves can also be used for insect bites.

Onions (Allium sepa)

The 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 not classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, chive, and Chinese onion. Onions require a high source of nitrogen. A nitrogen-based fertilizer organic fertilizer should be applied. Get more info HERE!

Scallions (Allium fistulosum)

The true shallot is actually a bulb with a more delicate garlic-like flavour than an onion, while the scallion, also known as spring or green onion, which is thin, with a white bulb and edible stalks, is in fact an unripe, sweet onion that is picked before the bulb matures. A 1-cup serving of scallions packs: Twice the daily recommended amount for adults of vitamin K, which helps your blood clot and keeps your bones strong. About 25% of your daily value for vitamin C, an antioxidant that helps protect your cells from damage.

Shallots (Allium cepa)

The shallot is a botanical variety (a cultivar) of the onion. Until 2010, the shallot was classified as a separate species, Allium ascalonicum, The shallot is a botanical variety of the onion. Until 2010, the shallot was classified as a separate species, Allium ascalonicum, a name that is a synonym of Allium cepa, the species name of the onion. A. cepa is the correct name for the shallot species

 

 

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