Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus Allium. Scallions generally have a milder taste than most . Their close relatives include garlic, , , ,
and Allium chinense. The leaves are eaten both raw and cooked.Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to other Allium species where fully develop, such as commercially available and garlic. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes.
Other names used in various parts of the world include spring onion, green onion, table onion, salad onion, onion stick, long onion, baby onion, precious onion, wild onion, yard onion, gibbon, syboe (Scots), and shallot.
In Catalan cuisine, calçot is a type of onion traditionally eaten in a calçotada (plural: calçotades). An eponymous gastronomic event is traditionally held between the end of winter and early spring, where calçots are grilled, dipped in salvitxada or romesco sauce, and consumed in massive quantities. Grilled Green Onions with Romesco, last retrieved 2012–09–01.
In Irish cuisine, scallions are chopped and added to mashed potatoes, known as champ or as an added ingredient to Colcannon.
In Mexican cuisine and the Southwest United States, cebollitas () are scallions that are sprinkled with salt, grilled whole, and eaten with lime juice, cheese and rice. They are typically served as a traditional accompaniment to asado dishes. Cebollitas, last retrieved 2012–09–01. At the Nation's Table: Chicagoat New York Times Archives, last retrieved 2012–09–01. At the Passover meal (Seder), Afghan Jews and Persian Jews strike one another with scallions before singing "Dayenu", thus re-enacting the whipping endured by the Hebrews enslaved by the ancient Egyptians. "An Iranian Seder in Beverly Hills". The New York Times.
In Asian cuisine, diced scallions are often used in soup, Noodle soup, and seafood dishes, , Curry, and as part of a Stir frying. The bottom half-centimetre of the root is commonly removed before use.
In Chinese cuisine, scallion is commonly used together with ginger and garlic to cook a wide variety of vegetables and meat. This combination is often called the "holy trinity" of Chinese cooking, much like the mirepoix (celery, onions, and carrots) in French cuisine or the holy trinity in Cajun cuisine. The white part of scallion is usually fried with other ingredients while the green part is usually chopped to decorate finished food.
In Indian cuisine, it is sometimes eaten raw as an appetizer. In north India, coriander, mint and onion chutney are made using uncooked scallions. It is also used as a vegetable with Chapatis and Rotis. In south India, spring onions stir fried with coconut and shallots (known as Vengaya Thazhai Poriyal in Tamil language and Ulli Thandu Upperi in Malayalam) are served as a side dish with rice.
In Japanese cuisine, ( wakegi) are used mostly as topping of Japanese cuisine such as tofu. In Nepalese cuisine, scallion is used in different meat dish fillings like momo and choyla (meat intertwined with scallion and spices).
In the southern Filipino cuisine, it is ground in a mortar along with ginger and chili pepper to make a native condiment called wet palapa, which can be used to spice dishes or as a topping for fried or sun-dried food. It can also be used to make the dry version of palapa, when it is stir fried with fresh coconut shavings and wet palapa.
In Vietnam, Welsh onion is important to prepare dưa hành (fermented onions) which is served for Tết, the Vietnamese New Year. A kind of sauce, mỡ hành (Welsh onion fried in oil), is used in dishes such as cơm tấm, bánh ít and cà tím nướng. Welsh onion is the main ingredient in the dish cháo hành, which is a rice porridge used to treat the common cold.
|
|