scallions (spring onion
Low in calories but rich in vitamin K, vitamin C, and folate; scallions also contain antioxidants and sulfur compounds associated with the allium family's anti-inflammatory properties.
About
Scallions, also known as spring onions, green onions, or bunching onions, are the immature shoots of Allium fistulosum or varieties of Allium cepa harvested before bulb formation. These slender bulbous vegetables are characterized by white to pale green basal sheaths that transition into long, hollow green leaves. The bulb portion remains underdeveloped or absent, distinguishing scallions from mature onions. Both the white base and green tops are edible, offering distinct flavor profiles: the white portion delivers sharp, peppery onion notes with subtle sweetness, while the green leaves provide a milder, fresher onion flavor with herbal undertones.
Culinary Uses
Scallions function as both a primary ingredient and a finishing garnish across numerous culinary traditions, particularly in Asian, Latin American, and North American cuisines. The white base is commonly minced and used as an aromatic in stir-fries, soups, and fried rice, while the green tops are sliced and scattered over dishes at plating for color, texture, and fresh onion notes. They are essential in Asian dishes such as noodle soups, dumplings, and egg fried rice, and frequently appear in Latin American salsas and guacamole. Scallions can be grilled or roasted whole as a side dish, pickled for preservation, or incorporated raw into salads and grain bowls for crisp texture and sharp bite.