Category: Vegetables
🤔 What Are Scallions?
Scallions, often called green onions, are a type of young onion harvested before the bulb has fully formed. They are prized for their two distinct flavors: the white and light green base provides a mild, sweet onion taste, while the dark green tops offer a fresher, more herbaceous note, making them a popular aromatic and garnish in cuisines worldwide.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Whole Scallions | Refrigerator (in a jar of water) | 1-2 weeks |
| Cut Scallions | Refrigerator: 0-4°C (32-39°F) | 3-5 days |
| Frozen | Freezer: -18°C (0°F or below) | 10-12 months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Look for crisp, bright green tops that stand upright.
- The white base should be firm and free from blemishes.
- Avoid any bunches with wilted, yellowing, or slimy leaves.
Appearance
Choose scallions with vibrant color throughout. The transition from the white base to the green tops should be clean.
Smell
They should have a fresh, mild onion aroma. A strong or unpleasant smell indicates they are not fresh.
Texture
The green stalks should be firm and crisp. Any softness, especially at the base, is a sign of decay.
Common Varieties / Types
The terms for these onions often overlap.
- Scallions/Green Onions: These typically have a straight, non-bulbed white base.
- Spring Onions: A slightly more mature version that has begun to form a small, round bulb at the base, giving it a slightly stronger flavor.
📅 Seasonal Buying Guide
North America (USA/Canada)
Scallions are available year-round, with peak quality and abundance in the spring and early summer.
Europe
Available year-round, with a peak season in spring and summer.
Australia/New Zealand
Grown and available throughout the year.
Tropical/Subtropical Regions
A staple in many cuisines, scallions are cultivated and available year-round in these climates.
Seasonal Quality Variations
Scallions harvested in their peak spring season are often the most tender and have the most delicate flavor.
❄ STORE FRESH: Storage Guide
- Best Method: Upright in a jar of water in the refrigerator.
- Short-term: Wrapped in a damp paper towel in a plastic bag.
- Duration: 1-2 weeks.
Storage Method Details
Refrigerator (in water): For the longest life, place the scallions root-side down in a jar with an inch of water, cover the tops with a plastic bag, and store in the refrigerator. The water keeps the roots hydrated and the greens crisp.
Refrigerator (in bag): Alternatively, wrap the unwashed bunch in a slightly damp paper towel and place it inside a plastic bag in the crisper drawer for up to two weeks.
The main enemy of scallions is dehydration, which causes the green tops to wilt. Providing a source of moisture (from the jar of water or damp paper towel) in the cool environment of the refrigerator keeps the plant cells turgid and crisp.
Ethylene Production/Sensitivity
Scallions are sensitive to ethylene gas. Store them away from ethylene-producing fruits to prevent them from yellowing prematurely.
Revival Techniques
Limp scallions can be easily revived. Trim the ends and submerge the stalks in a bowl of ice water for about 30 minutes. This will rehydrate the leaves and restore their crispness.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: 2 Hours (once cut)
Understanding Food Safety Rules
The FDA advises washing scallions thoroughly under cool, running water before use. Dirt can often be trapped in the layers near the root end, so be sure to rinse this area well after trimming the roots.
Reheating Methods
Scallions are usually added fresh to dishes or cooked briefly.
Stovetop
Reheat dishes containing scallions on the stovetop. It is often best to add a garnish of fresh scallions after reheating to restore a fresh flavor.
Date Labels Explained
Fresh scallions do not have date labels. Judge them by the condition of their leaves and bases.
Allergen Information
- Contains: None of the top 9 allergens.
⚠ Special Safety Considerations
Always trim off and discard the root ends before washing and using the rest of the scallion.
Pesticide Residue Information
The FDA recommends washing all fresh produce, including scallions, to remove any potential surface contaminants or pesticide residues.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Freezing destroys the crisp texture of scallions, so they are only suitable for cooked applications like soups, stews, and stocks after being frozen. Their flavor holds up very well.
To freeze, wash and thoroughly dry the scallions. Chop them into small pieces and freeze them in an airtight container or freezer bag.
Recommended Thawing Methods
There is no need to thaw frozen scallions. You can add them directly to the pan when sautéing or into a simmering soup or stew.
Not Recommended
Do not thaw scallions before using them, as they will become very limp and watery.
🔥 Cooking Information
Quick Cooking Reference
The white and green parts of a scallion are often used differently due to their varying intensity and texture.
| Method | Part Used | Time | Result |
|---|---|---|---|
| Raw Garnish | Green tops | N/A | Fresh, crisp, mild bite |
| Sautéing | White/light green parts | 1-2 min | Aromatic, softened, sweet |
| Grilling | Whole | 4-6 min | Smoky, tender, sweet |
Cooking Methods for Scallions
Scallions are a staple aromatic in many cuisines, especially in Asian cooking.
As a Raw Garnish
Thinly slice the dark green tops on an angle and sprinkle them over the finished dish. This adds a final touch of fresh, mild onion flavor and vibrant color to everything from stir-fries to soups.
Sautéing
Use the chopped white and light green parts as a mild aromatic base. Sauté them in oil for 1-2 minutes until fragrant before adding other ingredients.
Grilling
Toss whole scallions in oil and grill them over high heat until they are wilted and charred in spots. This gives them a delicious smoky sweetness, perfect as a side dish or topping.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Vitamin K, Vitamin C
- Good source of: Vitamin A
Scallions (Raw/Fresh)
- Calories: 32 kcal
- Protein: 1.8g
- Fat: 0.2g
- Carbohydrates: 7g
- Fiber: 2.6g
Scallions (Cooked/Prepared)
- Nutritional values remain similar when lightly cooked.
Key Nutrients & Their Benefits
- Vitamin K: The green tops are exceptionally rich in Vitamin K, an essential nutrient for blood clotting and bone health.
- Vitamin C: A potent antioxidant that helps to support a strong immune system.
- Vitamin A: The dark green leaves are a good source of carotenoids, which the body can convert to Vitamin A, important for vision.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Scallions are a fast-growing, sustainable crop that can be grown in many regions. Their ability to regrow from the root base makes them an excellent vegetable for reducing food waste at home.
Sourcing scallions from local farms ensures the freshest product and minimizes the environmental impact of transportation.
🔄 Substitutions & Alternatives
Chives are the best substitute for the green tops of scallions, offering a similar mild flavor. For the white base, finely minced shallots or sweet onion can be used.
Leeks have a similar but more robust flavor profile and can be used as a substitute in cooked dishes.
🔪 Recommended Tools
A sharp knife is all that’s needed for slicing scallions. Kitchen shears are also very effective for quickly snipping the green tops for a garnish. A tall glass jar is perfect for regrowing scallions in water.
💡 Pro Tips
♻ Waste Reduction
You can easily regrow scallions. Place the white root ends in a small jar with enough water to cover the roots and set it on a windowsill. The green tops will grow back, and you can snip them off for a continuous supply.
✨ How to Revive It
If your scallions are looking limp, an ice water bath is the perfect solution. Place the wilted stalks in a bowl of ice water for about 15 minutes to restore their crispness.
❓ FAQ
A: Yes, for all culinary purposes, the names are used interchangeably to refer to young onions without a developed bulb.
A: Spring onions are a bit more mature than scallions and will have a small, distinctly rounded bulb at the base. They have a slightly stronger flavor.
A: Yes, both parts are used. The white and light green bottoms are great for cooking as they have a more pronounced onion flavor, while the dark green tops are more delicate and are often used as a raw garnish.
A: After you’ve used the green tops, place the white root ends in a glass with about an inch of water. Set it in a sunny spot, change the water every couple of days, and the tops will regrow.
A: Yes, they freeze very well for cooked dishes. Wash, dry, and chop them, then store them in a freezer bag. They lose their crispness, so they are not good for raw garnishes after freezing.
A: No. While they have a similar mild onion flavor, chives are an herb with hollow, thin green stems and do not have a white base like a scallion. Chives are generally more delicate.
A: Sliminess is a sign of decay, typically caused by being stored with too much moisture in a sealed, non-breathable bag.
A: For an attractive garnish, slice the green tops thinly on a sharp diagonal (on the bias). This creates elegant, elongated pieces.
A: No, the stringy roots at the very bottom should always be trimmed off and discarded before you wash and use the scallions.
A: You can, but you will get a much milder flavor. You would need to use a significantly larger volume of the white parts of scallions to equal the flavor of a yellow onion.