Edible vegetable of various species in the genus Allium
"Green onion" redirects here. For other uses, see Green onion (disambiguation).
Not to be confused with Scallop or Shallot.
Scallion
A bundle of "red scallions"
Alternative names
green onions, spring onions
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 onions. Their close relatives include garlic, shallots, leeks, chives,[1] and Chinese onions.[2]
Although people use the bulbs of many Allium species as food, the defining characteristic of scallion species is that they lack a fully-developed bulb. Instead the Allium species referred to as scallions provide hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into various dishes and used as garnishes.[3]
^Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9.
^"AllergyNet—Allergy Advisor Find". Allallergy.net. Archived from the original on 15 June 2010. Retrieved 14 April 2010.
^
Rombauer, Irma; Rombauer-Becker, Marion; Becker, Ethan (2006). "Know Your Ingredients"(hardcover). Joy of Cooking. New York City: Scribner. p. 1004. ISBN 978-0-7432-4626-2.
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used. After proofing, the stretchy and pliable dough is layered with scallions, sliced and twisted into layered knots, and steamed. The result is a lightly...
the butter with mayonnaise. Other versions may contain diced celery or scallion. Potato chips or French fries are the typical side dishes. According to...
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