Leek and chives

Leek

The scientific name Allium ampeloprasum var. porrum, is also known as garlic porro or long onion. It belongs to the lily family. It is a biennial plant native to Europe and Western Asia and its leaves, bubo, and flowers are consumed from it.

It has three parts, long and flat lanceolate leaves, a stem, and an elongated white bulb from which small roots emerge. It can reach half a meter in height and 5 cm in thickness. Its flavor is similar to garlic but softer.

It supports cold climates and prefers deep soils. It is always in the final months of winter and is collected in spring, at 20 weeks of impersonation.

It is used in soups, cooked dishes, and raw in salads. Sometimes the flowers are consumed.

Chive

Scientific name Allium schoenoprasum, it is known as chives or leaf onion is an herb that belongs to the Alliaceae family, only its chopped leaves are used as an aromatic herb. It has a bulb with a similar flavor but smaller.

It is native to the lands that are known today as Canada and Siberia. It prefers sunny locations, moist and slightly clay soils. It grows from sea level to 2,500 meters above sea level. It supports frost and is little affected by animals.

Only its leaves are marketed, with the exception of Chile, northern Argentina, and Venezuela, where the complete plant is in the markets.

suggested video:  Leek vs Chives

Differences between Leek and Chives

• The garlic or leek has long flat leaves, a thick stem, and a white bulb with small roots. It has a flavor similar to garlic. It is used on the stem and the leaves in soups, salads, and in stews.
• It is a plant with thin stems and small bulbs. It has long, thin leaves. It is grown in cold temperatures on clay soils. It takes two months to mature. It has a flavor simulating to the onion but, softer. Its leaves are used in the kitchen.