The gentlest of the kitchen alliums, offering small amounts of the same sulfur compounds and vitamin K as onions and garlic — best enjoyed fresh and raw.
Snip fresh over finished dishes; the flavor fades with long cooking, so add at the very end
Nutritional
Educational information only — not medical advice, and not evaluated by the FDA. These statements are not intended to diagnose, treat, cure, or prevent any disease. Talk to a qualified healthcare provider before using any ingredient therapeutically, especially if pregnant, nursing, or taking medication.
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