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The most pungent member of the dry onion group is garlic, which is composed of small, white-skinned cloves.
Members of the green onion group are scallions, green onions, leeks, and chives. Harvested before the bulbs are fully developed, scallions have tender green tops. Definite bulb formations identify green
Eis. Similar in appearance to
ons, leeks have straight, thick
flat solid-green leaves. Their mild flavor is sweeter, milder and more delicate than that of any other onion. Chives have pencil-thin green tops and a delicate flavor.
Selecting onions
ii When purchasing dry onions, select hard, well-shaped bulbs. Mois■lre at the neck and soft or spongy ■albs with fresh sprouts are signs of
Bcay.
Green onion bunches should be crisp and tender with delicate bulb formations. Look for white, bleached stems up to about 3 inches from the roots.
Small or medium leeks are the most tender; choose well-balanced bunches with white color extending 2 to 3 inches from the shank base.
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