med scallions thinly sliced
Scallions are low in calories and rich in vitamin K, vitamin C, and folate, with additional antioxidants and organosulfur compounds characteristic of the allium family.
About
Scallions, also called green onions or spring onions, are immature specimens of the Allium fistulosum species (bunching onion), characterized by long, tender green stalks and white to pale green bulbs with minimal layering. Unlike bulbing onions (Allium cepa), scallions do not form distinct bulbs and are harvested when young, typically 6-8 inches tall. Medium scallions fall between slender varieties and larger specimens, offering a balanced ratio of white (mild, slightly sweet) to green (more herbaceous, onion-forward) portions. The plant originated in Central Asia and has been cultivated for over 3,000 years, with particular prominence in Asian cuisines.
Culinary Uses
Scallions are used as both a central ingredient and a finishing garnish across global cuisines, particularly in Asian, Latin American, and Middle Eastern cooking. The white and light green portions provide a gentler allium bite suitable for raw applications—in salads, salsas, and Asian dipping sauces—while the dark green tops contribute aromatic, grassy notes and visual appeal. Medium scallions, when thinly sliced, disperse evenly throughout dishes without overpowering other flavors. They are essential in Japanese gyoza fillings, Chinese stir-fries, Korean pancakes (pajeon), Mexican street corn (elote), and Middle Eastern labneh preparations. Thinly sliced scallions work well as a raw or cooked ingredient, maintaining their freshness when added at the end of cooking.