Scallions



Scallions

According to Wikipeida they are known as "green onions, spring onions, salad onions, green shallots, onion sticks,long onions, baby onions, precious onions, yard onions, gibbons, or syboes". Many names for this simple allium.

Allium fistulosum (welsh onion) are non-bulging and cultivated for the production of their greens. Scallions feature long slender erect stalk above a small-elongated bulb from which multiple straight, hollow, tubular leaves grow.

Allium fistulosum is a perennial native to Central Asian region and now widely cultivated in many parts of Europe, Americas, and Asia. Generally, welsh onion feature round leaves whereas the other varieties feature semicircular tubules on cross section.

Availabilty

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Availability may vary by variety and with weather conditions.

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Storage Tips

  • Wash in cold water, gently pat them dry using moisture absorbent cloth and store inside the refrigerator placed in a perforated plastic bag set at high relative humidity.

  • Well-preserved scallions should last for a week to 10 days.

Preparation Tips

  • Remove any outer parts that are wilted, and cut off tip of greens and root.

  • Make clean even cuts across the length of the scallion

  • They mix well with potato, seafood, carrot, cabbage, and green peas.

  • Can be served raw in salads -- including tuna or chicken

  • Can be cooked in stir-fries or whenever you want subtle flavor of onions but at the same time want to avoid their strong pungent flavor

Attribution

  • http://www.nutrition-and-you.com/scallions.html

  • http://www.livestrong.com/article/525250-nutritional-value-for-scallions

  • http://en.wikipedia.org/wiki/Scallion