– 3 scallions
Low in calories but rich in vitamin K and vitamin C; scallions also provide fiber, manganese, and polyphenolic antioxidants. The white base portions contain prebiotic compounds that support digestive health.
About
Scallions (Allium fistulosum), also known as green onions or spring onions, are a species of onion characterized by their long, slender green stalks and small white bulbous bases. Unlike mature onions, scallions are harvested before significant bulb development, resulting in a milder, fresher flavor profile. The white and light green portions toward the base offer a sharper onion bite, while the dark green tops contribute a more delicate, grassy quality. Scallions are cultivated worldwide and are staples in Asian cuisines, particularly Chinese, Japanese, and Korean cooking.
Culinary Uses
Scallions are used both as a primary ingredient and garnish across numerous cuisines. In Asian cooking, they feature prominently in stir-fries, fried rice, noodle dishes, and soups, where both white and green parts are utilized for layered flavor. Western kitchens employ them as garnishes for baked potatoes, soups, and salads, contributing a fresh onion note without assertiveness. The white parts can be cooked as a vegetable component, while the green tops are typically added raw or briefly heated to preserve their delicate character. They pair well with seafood, eggs, cheese, and Asian seasonings like soy sauce, sesame oil, and ginger.