Spring onions, also called scallions or green onions, are long, slender onions with white bulbs and green tops. They taste mild and fresh and are used raw or lightly cooked.
- Botanical name
- Allium fistulosum or young Allium cepa
- Family
- Amaryllidaceae
- Part used
- White and green parts
- Flavor
- Mild, grassy, lightly oniony
- Also called
- Scallion, green onion
History
Spring onions were grown in China and East Asia for thousands of years. Welsh onion (Allium fistulosum) is a related species, and the “Welsh” comes from an old word for foreign.
Where it comes from
East Asia, especially China and Siberia.
Where it is used most
Chinese stir fries and soups, Japanese miso soup and ramen, Korean pancakes, and Mexican grilled cebollitas.
Varieties and types
Scallions have straight white bases. Spring onions have small bulbs. Both can be used the same way.
Flavor and how to use it
Use the white parts for cooking in oil, and the green tops raw as a garnish. Add at the end to keep their color and sharpness.
Buying, storing and substitutes
Wrap in a damp paper towel and refrigerate for about a week. Chives or the green part of leeks can substitute.
Recipes that use it
- Chicken Teriyaki
- Chinese Tomato and Egg Stir-Fry
- Easy Egg Drop Soup
- Easy Miso Soup with Tofu and Wakame
- Easy Vegetable Fried Rice
- Jamaican Jerk Chicken
- Kimchi Fried Rice
- Kung Pao Chicken
- Pad Thai
- Tabbouleh (Lebanese Parsley Salad)
Photo credit: Eleonora Sky on Pexels.