pcs scallion
Rich in vitamin K and vitamin C, scallions also provide fiber and contain sulfur compounds characteristic of alliums, which have been studied for potential health benefits.
About
Scallions, also known as green onions or spring onions (Allium fistulosum), are a non-bulbing allium with slender, elongated white and green stalks. Unlike bulbing onions, scallions are harvested early before significant bulb development occurs, making the entire plant—from white roots to green tops—edible. They are native to Asia and are now cultivated worldwide. The white and light green portions have a mild, onion-forward flavor, while the darker green tops are more herbaceous with a grassy quality. Scallions typically lack the pungency of mature onions, offering a fresh, bright note that mellows slightly when cooked.
Culinary Uses
Scallions serve as a versatile finishing element and flavor base in global cuisines. They are essential in Asian cooking—used raw in Vietnamese bánh mì, chopped into Chinese stir-fries, or charred as a side in Japanese yakitori. In Western cooking, they garnish soups, salads, and baked potatoes, while the white parts are soffritto for stocks and sauces. The green tops add fresh color and mild onion flavor when used as a garnish, whereas the white and light green portions contribute deeper savor when cooked. Both parts can be employed raw for crunch and brightness or cooked briefly to soften while retaining their characteristic flavor.