Scallions

Scallions, also known as green onions, are a versatile ingredient used in a variety of cuisines. They are available year-round but are at their peak in the spring and summer. Scallions are used in Asian, Latin American, and European cuisines, often as a garnish or to add a mild, slightly sweet onion flavor to dishes. Both the white bulb and the green tops can be used in cooking.

Scallions Synonyms

Green onions
Spring onions
Bunching onions

Different Forms/Types of Scallions

Fresh

Scallions are most commonly found fresh, with the green tops and white bulbs intact. They are used in a variety of dishes for their mild, onion-like flavor.

Frozen

Scallions can be found in the frozen section of some grocery stores. They are typically chopped and ready to use, but may have a slightly different texture than fresh scallions.

Chopped

Scallions can be found pre-chopped in some grocery stores for convenience. They are ready to use in cooking or as a garnish.

How to Choose Scallions

When purchasing fresh scallions, look for bunches that have bright green tops and firm white bulbs. Avoid any that have wilted or browned tops, or soft or slimy bulbs. The roots should be white and crisp, not brown or slimy. For frozen scallions, check the packaging for any signs of freezer burn or damage.

Cooking/Prep Tips for Scallions

Scallions, also known as green onions, are a versatile ingredient that can add a fresh, mild onion flavor to a variety of dishes. They are often used raw in salads, as a garnish, or added at the end of cooking to maintain their crisp texture and bright color. The white and green parts of the scallion have different flavors and uses; the white part has a stronger onion flavor and is often used in cooking, while the green part is milder and is typically used raw or added at the end of cooking. To prepare scallions, trim off the root end and any wilted green tops, then wash thoroughly to remove any dirt or grit. Scallions can be chopped, sliced, or cut into long strips depending on the recipe.

Shelf Life of Scallions

Fresh scallions should be stored in the refrigerator in a plastic bag, where they will keep for about a week. To extend their shelf life, you can place the roots in a jar of water and cover the tops with a plastic bag, changing the water every few days. They can also be chopped and frozen for longer storage. Frozen scallions should be kept in the freezer and used within a few months for best quality.

Recommended Brands for Scallions

fresh scallions: Dole

frozen scallions: Birds Eye

Cooking Techniques for Scallions

Grilling: Whole scallions can be grilled to create a smoky, charred flavor. Simply toss them in oil, season with salt and pepper, and grill over high heat until charred and tender.

Pickling: Scallions can be pickled to create a tangy, crunchy condiment. Simply bring a mixture of vinegar, sugar, and salt to a boil, pour over the scallions, and let them sit until cooled.

Sautéing: Sautéing the white part of scallions in oil or butter over medium heat can bring out their sweet, mild onion flavor. They can be sautéed until just softened for a subtle flavor, or until caramelized for a deeper, sweeter flavor.