How to cook scallion

Information for scallion in our free cooking ingredients collection.

Scallion

The scallion, with its long, straight, narrow green top and white base, is a true but very immature onion. Often called a green onion, in reality it is picked at an even earlier stage than true green onions, usually before it can begin to form a bulb. The scallion is crunchy and has a peppery, fresh flavor that is similar to, but milder than, that of the onion.

Family - Amaryllidaceae
Scientific name - Allium cepa var. aggregatum
Common name - scallion, eschalot, cebollin

A good source of vitamin C

Varieties

Scallion varieties may be classified by day length (the number of hours of daylight that optimizes their growth), market use, and bulb color. Sweet Spanish is an example of a long-day variety (one that develops best in areas with more hours of daylight and in midsummer). Southport White Globe onions are grown as scallions in areas with short days, where the shorter day length prevents bulb formation. Crossing onions with a variety called the Japanese bunching onion (Allium fistulosum), an onion that resembles a scallion but is more bitter, results in hybrids that can be grown as scallions in the summer and in areas with long days.

Origin and botanical facts

Scallions are propagated from seeds planted in raised beds of fertile, well-prepared, well-balanced soil with good moisture retention. They are hardy plants, capable of withstanding temperatures as low as 20 degrees F. However, minimal temperatures of 55 degrees F are necessary for the plants to emerge from the soil, and optimal growth occurs when the temperature ranges between 68 and 77 degrees F. Growth of scallions also depends on day length. Scallions are planted in fall, spring, and summer and are ready for harvest 2 to 4 months later. Hand harvest is required, usually accomplished by undercutting the base of the plant. Scallions are available year-round, but the supply peaks from July through October. California is the leading domestic supplier of scallions. Illinois, Ohio, and New Jersey contribute a small proportion of the crop. During the winter and spring, scallions are imported from Mexico.

How to cook scallion

Scallions with slender bases tend to be milder and sweeter. Those with the crispiest leaves, shiny bright-green stalks, and no yellowing or tears are the best. Scallions should be stored in a plastic bag in the refrigerator crisper.

Scallions can be consumed both raw and cooked. Like mature onions, they are used primarily to enhance the flavor of other dishes. Before use, they should be rinsed well, and the roots and any wilted leaves should be removed. The entire plant can be sliced or chopped and added raw to salads and dips. Mixed with cottage cheese or cream cheese, they make a tasty spread for bread or a dip for raw vegetables. Scallions are a flavorful addition to soups, stews, stir-fries, casseroles, cooked rice, tomato sauces, and omelets. They also can be grilled, braised, or stir-fried alone, or seasoned with ginger and garlic, to make a tasty vegetable dish to serve with rice and grilled meats. The Irish include scallions in a traditional dish called “champ”, which is composed of potatoes and cooked scallions mashed together to produce a savory, green side dish.

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