?4 cup thinly sliced scallions
Low in calories but rich in vitamin K, vitamin C, and folate; contains quercetin and other antioxidants typical of allium vegetables.
About
Scallions, also known as green onions or spring onions (Allium fistulosum), are a species of onion cultivated for their immature bulbs and long green leaves rather than fully developed bulbs. They have a mild onion flavor that is less pungent than bulbing onions, with a slightly sweet, fresh taste. The white and light green basal portions have a more pronounced onion flavor, while the dark green leaves contribute a delicate, herbaceous note. Scallions are harvested early before significant bulb development, making the entire plant edible and valuable in the kitchen.
Culinary Uses
Scallions are a versatile garnish and ingredient in cuisines worldwide, particularly in East Asian cooking where they appear in stir-fries, fried rice, noodle dishes, and as a condiment. In Western cuisine, they are commonly used raw as a garnish for soups, baked potatoes, salads, and grain bowls, or cooked into egg dishes, seafood preparations, and sauces. The white portions provide a mild onion depth when cooked, while the green tops deliver freshness best added at the end of cooking or served raw. They pair well with eggs, fish, Asian seasonings, and cream-based sauces.