Chives: tall green, thin, grass like. Perennial.
Flavor profile: mild onion flavor
Uses: use entire chive salads, marinades,
dressings, cream cheese, eggs, fish,
chive oil
What to look for: bright green, firm
Storage: wrap in paper towel or napkin, place
in plastic bag, or wrap in plastic wrap
Preparation: chop, cut in lengths, cut
long for garnish
Leeks: tall thick, white base,
Flavor profile: stronger than scallion, not as
Uses: soup, risotto, quiche, grilledbold as onion.
What to look for: white base and green leafs
Storage: wrap in paper towel or napkin, place
in plastic bag, or wrap in plastic wrap
Preparation: cut root ends, slice in half, wash
thoroughly
Garlic: white bulb, broken into cloves
Flavor profile: robust, sweet creamy when
cooked
Uses: almost any, soups, sauces, marinades,
dressings, sautee
What to look for: firm bulb, not soft or
spongy
Storage: can be left in husks, stored in paper
or plastic
Preparation: place individual clove on
cutting board, press clove under the flat
side of french knife, remove husk,
mince, dice or chop.
Vidalia Onion: White flesh, brownish skin
Flavor profile: bold sulferic, vidalia is sweeter
than other onions
Uses: soup, salad, stuffings, fried
What to look for: firm, skin is fairly tight
Storage: store in 50 - 70 degree room, in
breathable closed container
Preparation: see starters knife skills 2 for a
detailed description
Bermuda Onion (red onion): Purple & white
flesh, purple skin
Flavor profile: bold,
Uses: salads, garnishes,
What to look for: firm, skin is fairly tight
Storage: store in 50 - 70 degree room, in
breathable closed container
Preparation: see starters knife skills 2 for a
detailed description
Shallot: individual cloves, brownish skin,
white flesh
Flavor profile: mild onion flavor
Uses: sauces, dishes requiring subtle onion
flavor, sautee
What to look for: firm, skin is fairly tight
Storage: store in 50 - 70 degree room, in
breathable closed container
Preparation: see starters knife skills 2 for a
detailed description