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| − | {{vegetable}} | [[Cookbook:Spices and herbs|Spices and herbs]] | + | {{wikipedia::Scallion|Green onion}} |
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| − | [[Image:Spring Onion.jpg|right|thumb|green onions]]
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| − | '''Green onions''' (also known as '''scallions''' and '''spring onions''') are usually one of various members of the onion family that do not form bulbs. Occasionally, whole immature [[Cookbook:Shallot|shallots]] are used in the same way. Green onions tend to be milder tasting than other onions and are typically used raw in [[Cookbook:Salad|salads]].
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| − | It is commonly used in Chinese stir-frying, by putting chopped pieces into the hot oil at first to gave the dish more taste.
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| − | ==See also==
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| − | *[[Cookbook:Leek|leek]]
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| − | *[[Cookbook:Onion|onion]]
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| − | *[[Cookbook:Chive|chive]]
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| − | {{Wikipedia|Scallion}}
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| − | [[Category:Herbs and Spices|Green Onion]]
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