Freshly picked selection:
Scallions, otherwise known as, “green onions” or “spring onions” originate from Asia but are now cultivated all over the world. They are closely related to the onion, and share many of the same health benefits. The scallion itself is a true scallion if there is no beginning of a bulb that has begun to form at the bottom. If the bottom looks bulbous, it is considered a green onion.
Where do I look for it?
Scallions or green onions are found fresh in the grocery store produce section.
Ways to Eat:
The delicate flavor of scallions is commonly enjoyed fresh as a last minute addition to your dish and as a garnish. Roasting scallions will bring out their sweetness much like caramelizing onions will. When cooking, it is best to use more of the white parts of the scallion as the flavor will hold up to heat better than the green tops.
Ideas for Scallions:
Chop them up and add them to your favorite salad.
Grill stalks of scallions with olive oil, salt and pepper for a unique flavor.
Add chopped scallions to your favorite soup, such as Miso.
Roast scallions in the oven with salt, pepper and olive oil.
Our Nutritionists Say:
“Scallions are my favorite onion to have on hand. They are quick to chop and throw into a dish or a salad and their mild onion flavor isn’t overpowering. They compliment just about any dish.”
-Stefanie Gates, Culinary Advisor
Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 7200 food, wine, and culinary terms. 5th ed. New York: Barron’s Educational Series, 2013. Print.
Link, Rachael. “The Immunity-Boosting Powerhouse You May Be Overlooking.” Dr. Axe, Dr. Axe, 9 Oct. 2017, draxe.com/scallions/.