1. Scallions and Green Onions
These two greens are the same although they are labeled differently in each region. Scallions are white at the bottom with frilly roots and then green from the middle to the tops. The entire vegetable can be consumed; the white part has more of an oniony heat, while the green part leans into more of a milder chive flavor.
2. Spring Onions
These onions look similar to scallions, but they have a small to medium bulb at the base of the white part, which can grow into full-sized bulb onions. This attribute makes spring onions a bright, fresh alternative to an aged onion.
3. Green Garlic
Green Garlic has a fresh garlic scent if you just give them a good sniff. They are great to use in dishes where you want milder garlic flavor or in raw applications like salads or dressings. It should be noted that immature green garlic sprouts look a lot similar to scallions but are baby garlic.
4. Garlic Scapes
Garlic scapes are tender young garlic shoots that pop up in the spring and have long stems that curl and a tight bud at the top. Scapes have a mellow garlic flavor and can be eaten raw or cooked. You can use them to make pesto or stir-fries or pasta dishes as you prefer.
Ramps have a little bulb at the bottom that is pinkish-white in color. You might only find the broad green leaves at the market because many foragers usually don’t remove the bulbs to allow the plant to regenerate the following year. Ramps are frequently pickled, but they are also plainly sautéed and in egg scrambles. The leaves incline slightly more toward a garlicky flavor, while the bulbs tend to have a slightly more onion flavor. It can be cooked or eaten raw. They can have a strong flavor, so use them sparingly in salads or as a garnish until you know how much you like them. The tops are wonderfully added to a sauté or creamed meal like creamed spinach or pickled beets, and the bulbs make excellent pickles or vinegar.
Leeks are the family member with the mildest flavor, making them the ideal option when subtlety and delicacy are required. Leeks make a delicious side dish when poached or braised in stock and cream, or they can be used in soups, stews, quiches, or frittatas. You only utilize these alliums’ white and pale green sections since the higher, dark green leaves are too harsh and fibrous to consume. However, the greens can be used to make stock. Leeks grow on sandy soil that penetrates between layers, so be wary. Cleaning properly is essential to avoid having recipes that are grit-filled.