Fresh alliums are among the sweetest harbingers of spring. A far cry from papery storage varieties, these succulent just-plucked aromatics deserve a starring role at the table.
The tiniest member of the onion family, chives are easy to cultivate. Donâ€™t dig up the whole plant; treat it as a cut-and-come-again crop, snipping some of the greens and flowers -- both are edible -- when needed.
Serve this spring pasta as a light lunch with a salad or an elegant appetizer. It showcases the chivesâ€™ mellow flavor and edible purple blossoms and is finished with a crumble of hard-cooked egg. Whitefish caviar, an inexpensive roe from the Great Lakes, provides a salty pop.
Less pungent in flavor than the familiar mature bulb, fresh garlic has just split into individual paper-wrapped cloves. Even younger green garlic is used in its entirety, like scallions.
Watch our How to Cook videos to learn the best ways to prepare this essential ingredient.
When purchasing fresh onions, look for vibrant, sturdy green tops, avoiding any that are limp, discolored, or slimy. Because they contain higher water content than storage varieties, they wonâ€™t keep long, so store them in the refrigerator and use them within a few days.