Scallion

Scallion is a vegetable crop in the genus Allium. In common culinary use, it refers to immature onions harvested before a full bulb forms, presenting a white shank and long green tops. The white part is milder than a mature onion, and both the white and green portions are edible. In some regions, the term scallion overlaps with green onions or spring onions, while others distinguish scallions as a type of bunching onion (Allium fistulosum).

Scallions are used raw or cooked. The green tops add fresh onion flavor to salads, salsas, and garnishes, while the white shank can be sautéed, stirred into stir-fries, soups, omelets, or grilled. They are valued for color, aroma, and a milder bite than mature onions; cooking length varies with desired tenderness.

They are easy to grow in cool or warm climates and can be grown from seeds or sets. They prefer full sun and well-drained soil and are typically harvested when individual plants reach 15–20 cm tall; several harvests are possible if the plants are not allowed to form a bulb. Varieties include standard green onions, bunching onions, negi (Japanese long onion), and Welsh onions; the last two are often sold separately as related but distinct crops.

Nutrition and storage: scallions are low in calories and provide vitamins A, C, and K, plus folate, potassium, and dietary fiber. They contain sulfur compounds that contribute aroma. For storage, refrigerate in the crisper, or wrap in a damp paper towel and place in a plastic bag; use within about a week for best quality. They can be frozen chopped for long-term use, though texture may soften.

See also: leeks, chives, onions, Allium species.