bundle of scallions
Low in calories but a source of vitamin K, vitamin C, and folate; scallions also contain organosulfur compounds characteristic of the Allium genus, which have mild antimicrobial and anti-inflammatory properties.
About
Scallions, also known as green onions or spring onions, are a variety of *Allium fistulosum*, a bulbless onion species native to Central Asia. Unlike bulb onions, scallions develop minimal to no underground bulb, with their edible portions consisting of the white and light green basal shank (unblanched portion) and elongated, hollow green leaves (tops). The plant has a mild onion flavor with sweet, grassy notes in the green portions and more pungent characteristics in the white base. Scallions are typically harvested when 6–12 inches tall, though they can be grown larger. They are sold in bundles, usually containing 4–8 individual shoots tied together.
Culinary Uses
Scallions function as both a primary ingredient and an aromatic garnish across Asian, European, and American cuisines. In Asian cooking—particularly Chinese, Japanese, and Korean traditions—they are a fundamental flavoring base (similar to mirepoix in Western cooking) and are used raw, grilled, or stirred into finished dishes. The white and light green portions are sliced and cooked with garlic and ginger at the start of stir-fries and braises, while the dark green tops are sliced and scattered over soups, rice bowls, and noodle dishes for color and fresh onion flavor. In Western cuisine, they garnish soups, salads, baked potatoes, and deviled eggs. Both raw and cooked applications are common; raw scallions add crisp texture and sharp bite, while cooking mellows their flavor and softens their texture.