What’s Below:

About Scallions

Cooking & Storage

Recipes

ABOUT Scallions

Scallions (or green onions) are flavorful plants from the Allium family alongside garlic and bulbing onions. They have origins across Central and South West Asia where they’ve been cultivated for over 5,000 years and valued for both their culinary and medicinal uses. Scallions have long been used in cuisines across the Asian diaspora in dishes like phở and cong you bing (scallion pancakes).

Scallions are in season from late spring through the fall. Scallions smell and taste like onions, but have a milder taste than pearl or red bulb onions. The white and green parts are both meant for cooking. The green tops are sweet and the white ends are on the crunchier side.

COOKING & STORAGE

• Edible parts: Bulb and stems

• Medicine and Nutrients: Chinese herbalists were one of the first to record the medicinal uses of scallions, and they can be ground up to make a poultice for cleaning wounds or eaten regularly to support a healthy urinary and immune system. They’re also a source of vitamin C, iron, and potassium.

• Storing and Shelf Stability: You can store them in a plastic bag in the high humidity drawer of your fridge.

Ways to Prepare 

• RAW: Chopped scallions can be used as flavorful garnish for salads, soups, meats, and sandwiches. 

• COOKED: Scallions can be braised, roasted, sauteed, grilled, and stir fried.

RECIPES

• Scallion Ginger Shrimp (The Woks of Life)

• Scallion Pancakes (Chinese Sichuan Food)

• 5 Ways to Use Up a Bunch Of Scallions (The Kitchn)

• 32 Recipes for Scallions (Bon Appetit)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri