Nothing quite garnishes a dish like a sprinkle of chopped scallions, also known as green onions. Crispy and fresh with a little bit of a kick, biting through the green refreshes one’s palate while adding an earthy flavor. Whether you enjoy the vegetable in small or large quantities, let scallions be part of your fall grocery list!
season:
Scallions are best from May to December, so you’ll have all fall to enjoy this crispy green.
at the market:
The whiter the root, the fresher. Stay clear of scallions that are wilting or developing a murky film.
store:
To prevent them from getting slimy, evenly spread your scallions on a dry paper towel. Place another paper towel on top, and roll up your paper towel “sandwich.” Place the bundle into a plastic bag, removing as much air as possible. Store the scallions in a crisper drawer.
wash:
Rinse the vegetable with water before consuming, using your hands to remove dirt.
cook:
Most often, scallions are thinly chopped and used as garnish. You can also stir fry the vegetable whole and enjoy it as a dish.
history:
Scallions date back to 3500 B.C. and were first cultivated in ancient Asia, where Chinese scholars used the vegetable for medicinal purposes.
GROW YOUR OWN
You can actually grow your own scallions from left over scraps!
Simply slice off the vegetable’s roots before cooking. Place the roots in a container and cover them with water, leaving the tops open to air. Set your plant on a windowsill and watch them grow!
DID YOU KNOW?
Scallions are more than just a boost of flavor—this small but mighty vegetable is a great source of vitamins. Just one green onion can deliver up to 34% of daily vitamin K intake, which helps support bone health and prevent blood clotting. Scallions also include a hearty dose of vitamins A and C.
Scallions are just onions harvested before fully grown, which is why they have bulbs on the bottom.
Although scallions and green onions are considered the same, they’re not to be confused with spring onions. Spring onions carry a larger bulb than scallions and green onions due to being harvested later.
