Scallion
Allium fistulosum
Mild oniony with subtle grass-like undertones; white parts pungent, green parts mild.
About Scallion
Scallions (also called green onions or spring onions) are the immature young alliums harvested before bulb formation, with long green stems and small white roots. Distinct from chives (which are a separate herb species). Used heavily across East Asian cuisines (Chinese, Korean, Japanese, Vietnamese, Thai) as both cooking ingredient and finishing garnish. American cuisine uses scallions primarily as raw garnish — chopped on baked potatoes, baked into cornbread, sprinkled on chili. The entire scallion is edible: white roots have stronger oniony bite, green tops are milder. Regrowing scallions from grocery-store leftovers is the easiest kitchen-garden experiment — root end in water produces full second harvest within 2 weeks.
Variety profile
Common uses
- Asian stir-fry finishing
- Garnish for soups
- Baked potato topping
- Scallion pancakes (Chinese)
- Cornbread baked-in
Editorial notes
Cut scallions store well in a jar of water on the counter for 5-7 days. The white root portion regrows when set in water — kitchen-window second harvest.