The difference between chives and shallots

Chives and scallions are both common condiments in our daily foods. Generally, they cannot be used as a dish on their own, but they often appear as condiments on the dining table. Such condiments are indispensable in our daily life. The difference between chives and scallions is also quite obvious. Chives have a fragrant and slightly spicy taste and a tender texture, while scallions are often used for frying, stir-frying, and deep-frying. They are relatively common seasonings and can often be eaten raw or served cold.

Difference between chives and shallots

1. Chives

A plant of the Liliaceae family and the Allium genus, with clustered bulbs that are oblong-ovate, narrowly ovate or ovate-cylindrical; the outer skin of the bulb is reddish brown, purple-red to yellowish white, membranous or thinly leathery, and does not crack. The leaves are hollow cylindrical, gradually tapering towards the top, dark green, often with a little white powder. The plant is small, the leaves are very fine, the texture is tender, the taste is fragrant and slightly spicy, and it is mainly used for seasoning and removing fishy smell. Native to western Asia. It is widely cultivated in southern my country. It is also cultivated in some areas of Europe and Asia.

The plant is 20-44 cm tall. The bulbs are clustered, oblong-ovate, narrowly ovate or ovate-cylindrical; the outer skin of the bulb is reddish brown, purple-red, yellow-red to yellow-white, membranous or thinly leathery, and does not crack. The leaves are hollow cylindrical, gradually tapering towards the top, dark green, often with a little white powder. It does not produce stems and flowers under cultivation conditions, and is propagated by division of bulbs. But it can bloom and bear fruit under wild conditions.

2. Scallions

It belongs to the Liliaceae family and is the stem and leaves of the perennial herb onion. The upper part is green onion leaves and the lower part is white onion white. It is native to Siberia and has a long history of cultivation in my country. It is widely distributed, with Shandong, Hebei, Henan and other provinces being important production areas. Depending on the length of the scallion whites, they can be divided into two types, green onions and shallots. The green onion plant is tall, with white and sweet green onion, and is mostly cultivated in the north. Uses: Onion is a must-have in the daily kitchen. It can not only be used as a seasoning, but also can prevent and treat diseases. It can be said to be a good vegetable and medicine, and is mostly used for frying, stir-frying and deep-frying. Scallions are abundant in the south and are a commonly used seasoning, usually eaten raw or used in cold dishes.

Although shallots are small, they are very powerful. They are no less effective than scallions. They have the effects of relieving fever and removing phlegm, and can stimulate the body's sweat glands to achieve the effect of sweating and dissipating heat. Scallion oil stimulates the upper respiratory tract, making it easier to cough up phlegm. It has a spicy taste that can stimulate the spleen and stomach, and promote digestion and absorption. Another of the biggest benefits of shallots is that they can prevent and fight cancer. Scallions contain a kind of pectin that can reduce the occurrence of colon cancer. The allicin in the shallots can also inhibit the growth of cancer cells and has an anti-cancer effect.