Scallion

Scallions hold a prominent place in many food cultures. In East Asian cuisines, they are a foundational aromatic—essential in Chinese, Korean, and Japanese cooking for flavor bases, garnishes, and sauces. In Latin American and Western traditions, scallions add freshness to salsas, salads, and grilled dishes. Their presence in folk recipes, language, and culinary rituals highlights their enduring cultural resonance and adaptability.

• Scallions are often called green onions, spring onions, or salad onions, though these names may refer to slightly different vegetables in some regions.
• Unlike bulb onions, scallions are harvested before the bulb develops, resulting in their signature slender form.
• They are relatively resistant to bolting, making them easier to grow in varied climates.
• Scallions are used in both raw and cooked forms, prized for their ability to add color and mild flavor without overpowering dishes.

Scallions are low in calories and provide a notable source of vitamin K, vitamin C, folate, and dietary fiber. Their nutritional value is enhanced by their use as a fresh garnish and flavoring, contributing micronutrients and antioxidants to a wide range of dishes.

Scallions are enjoyed raw in salads, salsas, and as a crisp garnish, or cooked in stir-fries, soups, and sauces. The green tops add color and a mild onion note, while the white bases offer gentle pungency. Common preparations include slicing, grilling, sautéing, and blending into dressings or dips. Their versatility makes them a staple in East Asian, Latin American, and Western kitchens.

Scallions thrive as cool-season crops, preferring well-drained soils and moderate moisture. They can be grown as annuals or perennials, depending on species and climate. Commercial yields range from 15 to 25 tons per hectare. While scallions are moderately tolerant to cold and resistant to bolting, they are susceptible to fungal diseases like downy mildew and pink root, as well as mechanical damage during harvest. For best results, scallions should be harvested promptly and handled gently.

• Fresh (whole, bunched)
• Minimally processed (chopped, sliced)
• Frozen
• Dehydrated

Scallions are most commonly sold fresh, either whole or in bunches, but are also available pre-cut, frozen, or dehydrated for convenience and extended shelf life.

• White Lisbon – A classic, fast-growing variety known for its mild flavor and adaptability.
• Evergreen Hardy White – Valued for its cold tolerance and perennial growth habit.
• Tokyo Long White – Favored for its long, slender stalks and delicate taste, popular in Asian cuisine.

Scallions display moderate cold tolerance and resistance to bolting, but are vulnerable to fungal pathogens such as downy mildew and pink root. Mechanical damage during harvest can also impact quality. Good field hygiene, crop rotation, and careful handling help minimize disease and pest pressures.

Scallions are known by many names worldwide—'cong' in Chinese, 'ciboule' in French, 'cebollita' or 'cebolleta' in Spanish. In the UK and Australia, 'spring onion' may refer to young bulb onions, while 'Welsh onion' specifically denotes Allium fistulosum. These regional distinctions influence both naming and culinary use, reflecting local traditions and preferences.

Choose scallions with firm, vibrant green stalks and crisp white bases, avoiding wilted or slimy specimens. Store unwashed scallions in the refrigerator, wrapped in a damp paper towel or in a perforated bag, to maintain freshness for up to two weeks. For longer storage, scallions may be chopped and frozen, though their texture will soften. Use promptly for the best flavor and quality.