Scallion

The Basics

Scallions are in the Allium family with garlic, onions, shallots, and chives. They are also known as spring onions or green onions.

Cooking Tips

Chop off the root end and use the entire stalk for cooking. Save the roots and place them in a glass of water to re-grow the stalk.

They are great added raw to salads, thrown into sautes just at the end, or in miso soup.

Scallions are even a delicious little salad by themselves, sliced thinly length-wise and soaked in cold water until they begin to curl. Toss with Korean red pepper flakes, rice vinegar, sugar, salt, and sesame oil.

Roast whole in the oven with olive oil, and green beans, and perhaps a little balsamic vinegar.