vegetables derived from various species in the genus Allium. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions.
Scallions lack a fully developed bulb. They make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes.
Scallions may be cooked or used raw as a part of salads, salsas or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, sandwiches, curries and as part of a stir fry. In many Eastern sauces, the bottom half-centimetre (quarter-inch) of the root is commonly removed before use.
- The words scallion and shallot are related and can be traced back to the Ancient Greek. Various other names are used throughout the world to describe scallions including
- Spring Onion
- Green Onion
- Table Onion
- Salad Onion
- Onion Stick
- Long Onion
- Baby Onion
- Precious Onion
- Wild Pnion
- Yard Pnion
- Scallions generally take 7–14 days to germinate depending on the variety.
In Mexico, cebollitas (translation: little onions) are scallions that are sprinkled with salt, grilled whole and eaten with cheese and rice. Topped with lime juice, they are typically served as a traditional accompaniment to asado dishes.
In China, scallion is commonly used together with ginger and garlic to cook a wide variety of vegetables and meat. This combination is often called the "holy trinity" of Chinese cooking. The white part of scallion is usually fried with other ingredients while the green part is usually chopped to decorate finished food.