I’ll admit it. I love edible alliums, be they Allium cepa, A. ampeloprasum, A. schoenoprasum, or A. oschaninii. In layperson’s terms, those would be onions, leeks, chives, and French shallots. Left to my own devices, I’ll sneak some sort of onions into just about anything, so I really thought I knew my alliums … until a trip to the Templeton Farmers’ Market showed me something … Continue reading Onions: Many Parts Are Edible