Scallions come from the allium or onion family and are one type of spring onion. However, scallions, known as green onions, have no real bulb since they are harvested before the bulb develops. If left in the ground, they would develop the small bulb of what we call spring onions. Chives are also an allium but much more delicate in structure and flavor than scallions, and they are from a different species. Chives are considered an herb and not a vegetable.
Scallions were probably native to Asia and were first cultivated around 3,500 B.C. As one of the earliest cultivated crops, they were not only used as food and medicine, but also currency. Scallions are now used in different cuisines all around the world, fresh or cooked. Southern cooking legend Edna Lewis has several simple scallion recipes in her cookbooks. Two of them are Skillet Scallions and Creamed Scallions. If onions are your thing, I highly recommend both.
Also found in early spring for a short time are ramps. Ramps are wild alliums that are foraged like wild mushrooms and truffles on hills and mountain areas. The stems are thinner than scallions, but they have broad flat leaves. They might be found in farmers markets, Whole Foods Market or can be ordered online.
Peak Time: Best in spring and summer but available year round
Average Price: $0.96 per bunch
Tips for Selection and Storage: If you are growing scallions, they can be cut an inch from the ground when they reach about eight inches in height. In the market, look for long, firm stems with a white base about the same size as the stem and bright green leaves. Avoid moist, slimy scallions with wilted or damaged leaves. To store, take them out of the bundle and separate the stems. If any are already slimy throw them out. Place each stem on a dry paper towel with space between them. Top with another dry paper towel and roll into a bundle. Put into a large baggie and press as much air out as possible to seal. Store in the crisper drawer. Only wash them right before use.
Tips for Preparation: Scallions should be washed and dried just before using. The whole scallion can be used depending on what the recipe calls for. There is no end to the many cultures and recipes that use both raw and cooked scallions — soups, stews, casseroles, dips, salads, rice and noodle dishes, savory baked goods, eggs, meats, chicken, seafood and more. To make fresh scallion salt, pulse 1 cup of clean and airdried cut scallion stems and leaves in a food processor until coarsely chopped. Add 1 cup coarse kosher or sea salt (not iodized) and pulse until it makes a paste. Spread thinly on a parchment covered half sheet pan. Bake at about 135 degrees F for 1 to 2 hours. Store in airtight jars when cooled. This can last up to a year. Sprinkle away!!!
Nutritional Highlights: Just like all alliums, scallions are rich in vitamins A, C and K, calcium, potassium and dietary fiber. They are a source of the phytonutrients allicin and quercetin, flavonoids and polyphenols that reduce the risk of aging diseases.
Click here for a recipe for Ham, Cheese and Scallion Scones.
