“Allium” is the fancy, scientific name for plants that belong to the onion family. Considered to be the first edible signs of the season to come, spring onions, ramps (wild leeks), chives, and succulent strands of green garlic can begin to crop up any time between the very end of March and middle of April, depending on where in our area you live.
These aromatics are praised for being a lot sweeter and more complex in flavor than their pungent year-round cousins, and can easily be substituted into your favorite recipes. Here’s a quick primer:
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