bunch scallions cut into 2 inch pieces
Low in calories and rich in vitamin K and vitamin C; scallions also contain beneficial sulfur compounds similar to those found in garlic and onions, which have potential anti-inflammatory properties.
About
Scallions, also known as green onions or spring onions (Allium fistulosum), are a species of bulbing onion cultivated primarily for their immature white bulbs and long, hollow green leaves rather than mature bulbs. Native to Asia, scallions are characterized by a slender white base that transitions to tender green foliage, with a mild onion flavor that is considerably less pungent than mature onions. Unlike true onions, scallions do not develop substantial underground bulbs and are harvested while young. The entire plant—from white bulb to green tops—is edible, with the white and light green portions offering a crisp, slightly sweet onion flavor, while the dark green leaves contribute a fresh, grassy, onion-tinged taste with less intensity.
Culinary Uses
Scallions are a versatile aromatic used across Asian, European, and American cuisines. The white and light green portions are often used as a base aromatic in stir-fries, soups, and braises, while the darker green tops serve as a fresh garnish for finished dishes, providing color and a mild onion note. They are essential in Asian cuisines—featured in Chinese egg fried rice, Japanese nabe (hot pot), Korean banchan (side dishes), and Southeast Asian stir-fries. In Western cooking, they appear in omelets, baked potatoes, and salads. Cutting scallions into 2-inch pieces is a common preparation that allows them to cook gently while remaining slightly textured, making them suitable for both cooked applications and raw garnishing.