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Originally Posted by Little.Egret
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57 Savoury Onion & Garlic Recipes: Delicious and Wonderful (57 Recipes Book 6) by Julius Wellington
Onions, garlic, leeks, scallions, and chives are all members of the Allium family. Even though most people only use the underground bulbs of these plants, all parts of the plant are edible as well, from the stalks to the flowers. Actually, I love using the tender leaves of the scallion as much as the slender bulb. And even though chives are classified as an herb, anyone who has tried them knows they have a strong onion flavor. The small, purple flowers are attractive on a salad, and have a very strong “oniony” bite to them.
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The onion is analogous to the turnip.
In some places--maybe most places--people use the turnip bulb or root or whatever it's called, and throw away the greens. In the Deep South, the opposite is true--very few people (natives, at least) eat the turnips; many people eat turnip "greens" (leaves). Personally, I do not care for turnips unless they are prepared "just so." But I love turnip greens just about any way that I can get them.
A story that you might find funny. When I was a child, we moved from the Deep South to Louisville, Kentucky, which I consider much more Midwestern (like Cincinnati) in character than the Deep South. When my mother went grocery shopping soon after we moved, she saw plenty of turnips in the produce section. She asked the produce person, "where are your turnip
greens?" The produce guy was basically dumbstruck and said, "lady, we throw those away!"
Mother did finally find a reliable supply of turnip greens somewhere in the area. But, she may have had to have somebody in the produce section of some grocery store save some just for her.
Since Cracker Barrel restaurants have become ubiquitous over nearly the entire mainland of the U.S. now, people are much more familiar with the concept, at least, of eating turnip greens than they used to be.
Oh, two other Deep South favorites are mustard greens and collard greens. You might find mustard greens for sale in a grocery outside of the Deep South, but you probably won't find collard greens anywhere else.