When a recipe calls for onions, it usually means those fairly sharp white ones. But the members of the onion family are actually quite broad. From green onions to leeks, here’s what you need to know about each (and when to use what).
Green Onions
Green onions are sometimes referred to as scallions. Regardless of which name you use, the vegetables are white at the bottom and become green from the middle to the top. You can eat the whole thing, either raw or cooked, and they’re excellent in salads.
Green Garlic
When these veggies are young, they resemble their cousins, green onions. But in actual fact, these little sprouts are baby garlic. With a scent of fresh garlic, they are best in dishes where you would prefer a mild garlic flavor rather than the overpowering stuff.
Leeks
The dark green leaves at the top of leeks are quite tough, but the pale green and white parts have a mild flavor that works wonderfully in soups and quiches, or as a side dish. Braise them in stock and cream if you fancy some French comfort food. Just be sure to clean the leeks thoroughly before cooking.
Ramps
Never heard of a ramp? Don’t worry, they’re not that common. As a matter of fact, ramps are so rare that foraging for them is a springtime hobby for foodies. Think of the vegetable as a cross between and onion and garlic that are often pickled.
