 A bundle of "red scallions" | |
| Alternative names | green onions, spring onions |
|---|---|
Scallions (also known asgreen onions andspring onions) are edible vegetables of various species in the genusAllium. Scallions generally have a milder taste than mostonions. Their close relatives includegarlic,shallots,leeks,chives,[1] andChinese onions.[2] The leaves are eaten both raw and cooked.
Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to otherAllium species wherebulbs fully develop, such as commercially availableonions andgarlic. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes.[3]
The namesscallion andshallot derive from theOld Frencheschalotte, by way ofeschaloigne, from theLatinAscalōnia caepa or "Ascalonian onion", a namesake of the ancient Eastern Mediterranean coastal city ofAscalon.[4][5][6]
Other names used in various parts of the world include spring onion, green onion, table onion, salad onion, onion stick, long onion, baby onion, precious onion, wild onion, yard onion, gibbon, syboe (Scots), and shallot.[7][better source needed]
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Species and cultivars that may be used as scallions include
Scallions generally take 7–14 days to germinate depending on the variety.[11]
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Scallions may be cooked or used raw, often as a part ofsalads,salsas, or as agarnish. Scallion oil is sometimes made from the green leaves, after they are chopped, lightly cooked, and emulsified in avegetable oil.
InCatalan cuisine,calçot is a type of onion traditionally eaten in acalçotada (plural:calçotades). An eponymous gastronomic event is traditionally held between the end of winter and early spring, wherecalçots are grilled, dipped insalvitxada orromesco sauce, and consumed in massive quantities.[12][13]
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InIreland, scallions are chopped and added to mashed potatoes, known aschamp or as an added ingredient toColcannon.
InMexico and theSouthwest United States,cebollitas (transl. little onions) are scallions that are sprinkled with salt, grilled whole, and eaten with lime juice, cheese and rice. They are typically served as a traditional accompaniment toasado dishes.[14][15]At thePassover meal (Seder),Afghan Jews andPersian Jews strike one another with scallions before singing "Dayenu", thus re-enacting the whipping endured by the Hebrews enslaved by the ancient Egyptians.[16][17]
InAsian cuisine, diced scallions are often used insoup,noodle, andseafood dishes,sandwiches,curries, and as part of astir fry. The bottom half-centimetre of the root is commonly removed before use.
InChina, 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,[18][19] much like themirepoix (celery, onions, and carrots) in French cuisine or theholy trinity in Cajun cuisine. The white part of scallion is usually fried with other ingredients while the green part is usually chopped to decorate finished food.
InIndia, it is sometimes eaten raw as an appetizer. In north India, coriander, mint and onion chutney are made using uncooked scallions. It is also used as a vegetable with Chapatis and Rotis. Insouth India, spring onions stir fried with coconut and shallots (known asVengaya Thazhai Poriyal inTamil andUlli Thandu Upperi inMalayalam) are served as a side dish with rice.
InJapan,tree onions (wakegi) are used mostly as topping of Japanese cuisine such astofu.
InNepal, scallion is used in different meat dish fillings likemomo and choyla (meat intertwined with scallion and spices).
In the southernPhilippines, it is ground in amortar along with ginger andchili pepper to make a native condiment called wetpalapa, which can be used to spice dishes or as a topping for fried or sun-dried food. It can also be used to make the dry version ofpalapa, when it is stir fried with fresh coconut shavings and wet palapa.
InVietnam, Welsh onion is important to preparedưa hành (fermented onions) which is served forTết, the Vietnamese New Year. A kind of sauce,mỡ hành (Welsh onion fried in oil), is used in dishes such ascơm tấm,bánh ít andcà tím nướng. Welsh onion is the main ingredient in the dishcháo hành, which is a rice porridge used to treat thecommon cold.
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 133.88 kJ (32.00 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
7.34 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sugars | 2.33 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 2.6 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
0.19 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
1.83 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 89.8 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
Link to USDA Database entry values are for edible portion | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[20] except for potassium, which is estimated based on expert recommendation fromthe National Academies.[21] | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
There seems to be several plants similar to shallots used for cooking, as well as a variety of names forAllium fistulosum, and the following shoud be a comprehensive list of alternative names and suggested alternative plants:Baby onion, Bunching onion, Chinese onion, Chinese scallion, Cibol, Egyptian onion, Escallion, Gibbon, Green onion, Long onion, Onion stick, Oriental onion, Precious onion, Salad onion, Scallion, Shallot, Spring onion, Stone leek, Syboe, Top onion, Topsetting onion, Tree onion, Walking onion, Welsh onion, Yard onion.
