scallion
Sign in to saveScallions (also known as green onions and spring onions) are edible vegetables of various species in the genus Allium. Scallions generally have a milder taste than most onions. Green onions/scallions have a long, delicate green stem that is white near the root. They have no bulb and a mild, sweet onion flavour. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions. The leaves are eaten both raw and cooked.
Key facts
- Food.name
- Scallion
- Food.image
- CSA-Red-Spring-Onions.jpg
- Food.caption
- A bundle of "red scallions"
- Food.alternate_name
- green onions, spring onions
- Food.commons
- Category:Scallions
- Food.no_recipes
- true
- Food.no_commons
- true
via Wikipedia infobox
Article
7 sectionsContents
- Etymology and naming
- Varieties
- Germination
- Uses
- Culinary
- See also
- References
Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus Allium. Scallions generally have a milder taste than most onions. Green onions/scallions have a long, delicate green stem that is white near the root. They have no bulb and a mild, sweet onion flavour. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions. 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 other Allium species where bulbs fully develop, such as commercially available onions and garlic. True spring onions look similar to green onions, but have a distinctive white bulb at the base.