Scallions

Scallions, also known as green onions or spring onions, are immature onions harvested before the bulb fully forms. They belong to the genus Allium; the term covers two main cultivated types: Allium fistulosum, the bunching onion, and Allium cepa, the green onion derived from onions that develop a small or no bulb.

Scallions have slender, elongated stems with hollow green leaves and a short white base. They lack a large bulb and offer a mild onion flavor.

Names and regional usage: In North America, scallions commonly refers to immature green onions, while spring onions in the UK often describe slightly larger onions with a mild bulb. Allium fistulosum is widely sold as a non-bulb forming bunching onion.

Cultivation and harvest: Scallions are grown from seed or sets in suitable soil with full sun. They grow quickly and can be harvested in about 50-70 days for greens; some varieties are managed for multiple harvests.

Uses: They are eaten raw or lightly cooked, used as a garnish or ingredient in many cuisines, including Asian stir-fries, Mexican accompaniments, and European dishes. The white portion is milder when young.

Nutrition and storage: Scallions are low in calories and provide modest amounts of vitamin K, vitamin C, folate, and potassium. They keep in the refrigerator for about a week; trim the roots and wrap to reduce moisture loss.