scallions or 1 rib celery
Low in calories while providing vitamin K, vitamin C, and folate. Contain organosulfur compounds typical of alliums, which have been studied for potential anti-inflammatory properties.
About
Scallions (Allium fistulosum), also known as green onions or spring onions, are members of the allium family native to Asia. They consist of a white basal bulb that does not substantially enlarge, connected to long, hollow green leaves. The plant is characterized by its mild onion flavor, which is less pungent than mature bulbing onions, with a subtle sweetness. Both the white and green portions are edible, though they offer distinct flavor profiles: the white base provides more onion pungency while the green tops contribute a fresh, herbaceous quality.
Culinary Uses
Scallions are used extensively across Asian, Latin American, and North American cuisines as both a base aromatic and a garnish. They are fundamental to stir-fries, soups, and noodle dishes, where they add depth without overpowering other ingredients. The white portions are often minced and cooked as part of flavor bases, while the green tops are typically sliced and added fresh at the end of cooking or used as a vibrant garnish. They pair well with eggs, potatoes, fish, and grains, and feature prominently in dishes such as scallion pancakes, miso soup, ceviche, and tacos.