Escallion

Escallion (also known as green onion, spring onion, or scallion) is a species of onion (Allium) that is used extensively in various cuisines worldwide. It is a type of herbaceous plant that is known for its long, slender green leaves and small white bulbs.

Description

The escallion is a perennial plant that grows in clusters. It has hollow, tubular green leaves that are typically harvested when they are young and tender. The white bulb of the escallion is smaller and less defined than that of a typical onion. The entire plant, including the bulb, leaves, and even flowers, is edible and is used in a variety of culinary applications.

Cultivation

Escallions are typically grown from seeds or bulbs. They prefer well-drained soil and full sun, but can tolerate partial shade. They are relatively easy to grow and are often grown in home gardens. They can be harvested at any stage of growth, but are typically harvested when the leaves are still young and tender.

Culinary Uses

In the culinary world, escallions are used in a variety of dishes. They are often used as a garnish or as a key ingredient in salads, soups, and stir-fries. In Jamaican cuisine, escallions are a key ingredient in the traditional dish, jerk chicken. They are also used in the popular Chinese dish, scallion pancakes.

Nutritional Value

Escallions are low in calories and high in vitamins and minerals. They are a good source of Vitamin C, Vitamin K, and Vitamin A. They also contain dietary fiber and small amounts of protein.

See Also

• Onion
• Leek
• Chives
• Garlic