Scallion and Green Onion (even Spring Onion) are interchangeable terms. This vegetable is a prematurely harvested onion, before the bulb has developed. This young onion has a white base, not developed into a bulb yet, and long, straight, green leaves. It is long and slender, with white roots fading into green tops, and a delicate flavour.
Scallions have a milder, more subtle flavour than mature onions, but a bit stronger than chives. The tops of these green onions may be used as a substitute for chives in many recipes.
Green onions are available in the spring and summer. When selecting, choose those that have firm, unblemished white bulbs with crisp, bright fresh-looking greens with no signs of wilting.
Use green onions as soon as possible, or place in a plastic bag and keep in the vegetable drawer of the refrigerator for up to five days. Bulb onions can be stored loose, in a paper or mesh bag, in a cool, dry location for up to two weeks
HOW TO PREPARE
Wash scallions immediately prior to using, and remove any wilted outer leaf tops.
To prepare, first cut off the hairy ends, all the green parts that have started to wilt, as well as the outer layer of skin on the white onion bulb which frequently becomes soft and wilted. The peeling process will expose fresh, crisp onion.
Once the scallions are ready, cut them once lengthwise, from about the middle (where everything joins into a single stem) down to the end of the stem. Unlocking their flavour, the scallion’s juices will be able to mingle freely with other ingredients. After slicing them lengthwise, hold several (or all of them) at one time, and cut short sections — about half an inch long. Nevertheless, rather than cutting straight downward, cut at an angle to expose the maximum amount of surface area.
The white part closer to the root does not need to be thrown out. This very bottom inch or so of the root part of the plant, not always used for cooking purposes, can be popped into a pot of dirt. Give them sunshine and water, and voila, the scallions will keep growing, and you’ll have access to fresh, free scallions whenever you need them.
Gourmet in minutes! Eaten for its own flavour as well as enhancing the flavour of other foods. The small white base and the leaves are both edible, and can be eaten raw or cooked.
Quick & Easy Suggestions
Chop and add to salads
Toss into cooked rice or bean dishes
Use as a garnish for polenta, soup, or simply a plate. Cut on a diagonal for a fancy flair!
Try them in salads or mix them with canned salmon, celery, red bell peppers, lemon juice, and chopped fresh parsley
Combined with ginger, mushrooms, bok choy, and soy sauce makes a great Asian meal!
Can be used as a substitute for onions
With both antioxidant and lowering blood pressure qualities, they also have a little Vitamin C, B6, and folate. Like garlic, onions are members of the Allium family, rich in powerful sulfur-containing compounds that provide for their pungent aromas and many health-promoting effects.
Scallions, 100 grams
Total Fat: .19g
Scallions have far more antioxidant value than sweeter onions. In general, the more a variety makes you cry, you know you’re adding a little extra something to your meal to help battle disease
- Place your head in an opened freezer.
Try keeping the root intact until the end (Helpful for dicing too, since the onion remains in tact.)
Peeling the scallions under running water
Use a fan to blow away the smell.