Chives in the context of "Onions"

Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It is composed of proteins and fat from milk, usually of cows, goats or sheep, and sometimes of water buffalo. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.

Over a thousand types of cheese exist, produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurised, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. Other added ingredients may include black pepper, garlic, chives or cranberries. A cheesemonger, or specialist seller of cheeses, may have expertise with selecting, purchasing, receiving, storing and ripening cheeses.

Garlic (Allium sativum) is a species of bulbous flowering plants in the genus Allium. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush; it also grows wild in parts of Mediterranean Europe. There are two subspecies and hundreds of varieties of garlic.

Garlic has been used for thousands of years as a seasoning, culinary ingredient, and traditional medical remedy. It was known in many ancient civilizations, including the Babylonians, Egyptians, Jews, Romans, and Chinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Garlic propagates in a variety of climates and conditions and is produced globally; China is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021.

The Amaryllidaceae are a family of herbaceous, mainly perennial and bulbous (rarely rhizomatous) flowering plants in the monocot order Asparagales. The family takes its name from the genus Amaryllis and is commonly known as the amaryllis family. The leaves are usually linear, and the flowers are usually bisexual and symmetrical, arranged in umbels on the stem. The petals and sepals are undifferentiated as tepals, which may be fused at the base into a floral tube. Some also display a corona. Allyl sulfide compounds produce the characteristic odour of the onion subfamily (Allioideae).

The family, which was originally created in 1805, now contains about 1600 species, divided into 71 genera, 17 tribes and three subfamilies, the Agapanthoideae (Agapanthus), Allioideae (onions, garlic and chives) and Amaryllidoideae (amaryllis, daffodils, snowdrops). Over time, it has seen much reorganisation and at various times was combined with the related Liliaceae. Since 2009, a very broad view has prevailed based on phylogenetics, and including a number of other former families.

The onion (Allium cepa L.Tooltip Carl Linnaeus, from Latin cepa), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives.

The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion Allium fistulosum, the tree onion Allium × proliferum, and the Canada onion Allium canadense. The name wild onion is applied to a number of Allium species, but A. cepa is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season.

Ranch dressing is a savory, creamy American salad dressing usually made from buttermilk, salt, garlic, onion, black pepper, and herbs (commonly chives, parsley and dill), mixed into a sauce based on mayonnaise or another oil emulsion. Sour cream and yogurt are sometimes used in addition to, or as a substitute for, buttermilk and mayonnaise.

Ranch has been the best-selling salad dressing in the United States since 1992, when it overtook Italian dressing. It is also popular in the United States and Canada as a dip, and as a flavoring for potato chips and other foods. In 2017, 40% of Americans named ranch as their favorite dressing, according to a study by the Association for Dressings and Sauces. Ranch dressing is most prominently used in the Midwest region.

Irish cuisine encompasses the cooking styles, traditions and recipes associated with the island of Ireland. It has developed from antiquity through centuries of social and political change and the mixing of different cultures, predominantly with those from nearby Britain and other European regions. The cuisine is founded upon the crops and animals farmed in its temperate climate and the abundance of fresh fish and seafood from the surrounding waters of the Atlantic Ocean. Chowder, for example, is popular around the coasts. Herbs and spices traditionally used in Irish cuisine include bay leaves, black pepper, caraway seeds, chives, dill, horseradish, mustard seeds, parsley, ramsons (wild garlic), rosemary, sage and thyme.

The development of Irish cuisine was altered greatly by the Tudor conquest of Ireland in the late 16th and early 17th centuries, which introduced a new agro-alimentary system of intensive grain-based agriculture and led to large areas of land being turned over to grain production. The rise of a commercial market in grain and meat altered the diet of the Irish populace by redirecting traditionally consumed products (such as beef) abroad as cash crops instead. Consequently, potatoes were widely adopted in the 18th century and essentially became the main crop that the Irish working class (which formed a majority of the population) could afford.

A leek is a biennial vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). The edible part of the plant is a bundle of leaf sheaths that is sometimes colloquially called a "stem" or "stalk".

The genus Allium also contains the onion, garlic, shallot, scallion, chives, and Chinese onion. Three closely related vegetables—elephant garlic, kurrat and Persian leek or tareh—are also cultivars of A. ampeloprasum, although different in their culinary uses.

Allium is a large genus of monocotyledonous flowering plants with around 1000 accepted species, making Allium the largest genus in the family Amaryllidaceae and among the largest plant genera in the world. Many of the species are edible, and some have a long history of cultivation and human consumption as a vegetable including the onion, garlic, scallions, shallots, leeks, and chives.

Allium species occur in temperate climates of the Northern Hemisphere, except for a few species occurring in Chile (such as A. juncifolium), Brazil (A. sellovianum), and tropical Africa (A. spathaceum). They vary in height between 5–150 centimetres (2–59 in). The flowers form an umbel at the top of a leafless stalk. The bulbs vary in size between species, from small (around 2–3 mm in diameter) to rather large (8–10 cm). Some species (such as Welsh onion A. fistulosum and leeks (A. ampeloprasum)) develop thickened leaf-bases rather than forming bulbs as such.