Yellow Onion a variety of dry Onion with a strong flavor. They have a greenish-white, light yellow,or white inside; its layers of papery skin have a yellow-brown or pale golden color.
Chives are a bulb-forming herbaceous perennial plant, growing to 30–50 cm (12–20 in) tall. The bulbs are slender, conical, 2–3 cm (3⁄4–1 1⁄4 in) long and 1 cm (1⁄2 in) broad, and grow in dense clusters from the roots.
Red onions are cultivars of the onion (Allium cepa) with purplish-red skin and white flesh tinged with red. They are most commonly used in the culinary arts, but the skin of the red onion has also been used as a dye. These onions tend to be medium to large in size and have a sharp flavor and eye-watering qualities.
White onion (Allium cepa, ‘sweet onion‘) is a cultivar of dry onion, that has a pure white papery skin and a sweet, mild white flesh. Similar to red onions, due to the high sugar content, they have a short shelf life, lasting up to 2 days, or if refrigerated, they can last up to a month.
Cut the tops off, brush off any soil. Store them in a cool place (the refrigerator crisper drawer or lowest shelf) in an open container. They need to be kept moist to stay crisp, so wrap them in a damp towel.
Green onions, also called scallions and spring onions, are young onions harvested when their tops are green and the underdeveloped bulbs are 13 mm (0.5 inch) or less in diameter. Their flavor is mild, and the entire onion, including top, stem, and bulb, is used…
Radish, Raphanus sativus L., is an annual vegetable belonging to the family Cruciferae and is a traditionally important vegetable in many countries. The enlarged root and hypocotyl of radish are consumed mainly as a salted vegetable and are also eaten fresh as grated radish, garnish, and salad.
Radishes are a good source of vitamins C, folate and riboflavin (vitamin B2). They contain minerals such as calcium, potassium (which helps to regulate blood pressure) and manganese (involved in the regulation of brain and nerve function)
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