Scallion

Scallion, also known as green onion or spring onion, is a versatile and mild-flavored member of the allium family. Distinguished by its long, slender stalks and small white bulb, both the green tops and the white base of scallions are edible and widely used in cooking. Scallions add a fresh, crisp texture and a subtle onion flavor to dishes without overpowering other ingredients. They are commonly used raw as a garnish for salads, soups, and stir-fries, but can also be cooked gently to enhance their sweetness. Easy to chop and quick to cook, scallions are a staple in many cuisines around the world, offering both color and flavor to a wide variety of recipes.

Scallions, also known as green onions or spring onions, are typically found in the fresh produce section of your grocery store. Look for them alongside other leafy vegetables and fresh herbs, such as cilantro, parsley, and chives. Scallions are usually displayed in bunches, with long slender green stalks and small white bulbs at the root end. They are often stacked in a refrigerated area to maintain their crispness and freshness. If you’re having trouble spotting them, check near the lettuce, celery, or other salad ingredients. Their mild onion flavor makes them a versatile addition to many dishes, so they are a staple in most produce departments. Be sure to select scallions that have vibrant green tops and firm, white ends for the best flavor and texture in your recipes.