one small scallion
Scallions are low in calories and provide vitamin K, vitamin C, and folate; they also contain sulfur compounds (particularly when raw) associated with antioxidant and anti-inflammatory properties.
About
The scallion, also known as green onion or spring onion (Allium fistulosum), is a species of onion cultivated primarily for its bulbless or minimally bulbous form. Unlike common storage onions, scallions are harvested young before significant bulb development occurs, featuring long green stalks and small white bases. The plant produces hollow, tubular green leaves and a mild, somewhat sweet onion flavor that is considerably less pungent than mature onions. Scallions are native to Asia, particularly China and Siberia, and are now cultivated globally. They may be classified botanically as a distinct species or as an immature stage of common onion varieties, depending on the cultivar.
Culinary Uses
Scallions are utilized extensively in Asian, Latin American, and North American cuisines as both a primary ingredient and garnish. The entire plant—white base, pale green middle, and dark green tops—offers distinct flavor profiles and textural contributions. The white and light green portions provide sharper onion flavor when cooked or raw, while the dark green tops contribute mild, grassy notes and are often reserved for raw applications and garnishing. Scallions are fundamental in East Asian stir-fries, noodle dishes, and dumpling fillings; they appear as a garnish for soups, rice bowls, and tacos in Mexican cuisine; and serve as a key component in allium-based condiments such as scallion oil. They can be grilled whole, chopped into segments, or thinly sliced on the bias.