Scallions

Scallions are edible allium vegetables, commonly called green onions or spring onions, that are harvested before a fully developed bulb forms.

Scallions are edible allium vegetables, commonly called green onions or spring onions, harvested before a fully developed bulb forms. They have a mild onion flavour, hollow green leaves, and a white base, and are eaten both raw and cooked. The term can refer to more than one related Allium plant, making the name somewhat variable across regions.

Definition and naming

Scallion is a common name for several onion-like allium vegetables, often used interchangeably with green onion and spring onion. Because usage varies by region and source, the label can apply to more than one species or growth stage.

Appearance and flavour

Scallions typically have a long green stalk, a white base, and little or no bulb development. Their flavour is milder and sweeter than that of mature onions.

Culinary uses

Scallions are eaten raw in salads, as garnishes, and in cooked dishes such as stir-fries, soups, and omelettes. Both the white and green parts are commonly used.

Botany and classification

Scallions belong to the genus Allium, which also includes garlic, leeks, chives, and shallots. Sources note that the name may cover both Allium cepa and Allium fistulosum, among others.