Details
Scallion, green onion, spring onion and salad onion are English names for various Onion (Allium) species. The defining characteristic of scallion species is that they lack a fully developed bulb and still have hollow, tubular green leaves, growing directly from the bulb. As the plant matures the size of the bulb increases and the flavour changes.
Spring onions, when the bulb has started to develop, are delicious sliced and used in Asian style stirfrys with Pak Choi, Ginger, Radish and Garlic.
Scallion oil, is sometimes made from the green leaves. This is where the leaves are chopped, lightly cooked, oil is added and then liquidised. This oil is used as a garnish.
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Description
In general, scallions are young onion plants harvested early before the plant matures and the bulb gets bigger. Scallions offer, colour, texture and a milder taste to a dish than that of an onion.
Store in a brown paper bag or perforated bag in the fridge where they should last about a week. Preparation is to wash in cold water and pat dry trim the roots and peel off 1-2 layers of outer thick leaves until you find white inner stalk. Chop the leaves as desired. Scallions are used in recipes to add a subtle onion flavour.
A typical 100g portion contains 32 calories, 7.34g carbohydrate, 1.83g protein and 0.3g fat.
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