Scallions

Scallions (also known as green onions, spring onions, or salad onions) are a variety of onion harvested when young while the shoots are still green and fresh. They are a species in the genus Allium and are closely related to garlic, leek, shallot, and chive. Scallions have a milder taste than most onions, so they are often used raw in salads and salsa.

Description

Scallions have a white base that has not fully developed into a bulb and a long green stalk that is edible. The white part is more intense in flavor and can be used in cooking, while the green part is often used for garnishing and added at the end of the cooking process.

Cultivation

Scallions are easy to grow and are usually direct-sown in the garden. They prefer a soil with a pH between 6.2 and 6.8. Scallions can be grown in containers and small gardens, as they don't require much space. They are a cool-weather crop and can be planted in early spring for a summer harvest or in late summer for a fall harvest.

Culinary uses

Scallions are used in a variety of culinary dishes. They can be eaten raw, grilled, fried, or boiled. They are often used as a garnish for soups, salads, and Asian dishes. In Japanese cuisine, they are used in miso soup and are a common topping for takoyaki and okonomiyaki. In Korean cuisine, they are a key ingredient in pajeon (green onion pancake).

Nutritional value

Scallions are low in calories and high in vitamins A and C. They also contain calcium, iron, and potassium. They are a good source of dietary fiber and have a high water content.

See also

• List of onion cultivars
• Chives
• Leek
• Shallot