Joylee Taylor

· 04 Nov 2021

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What is scallions?

Scallions are a type of small onion that is also known as green onions and spring onions. A scallion has a white base that hasn't fully matured into a bulb and tall green stalks that look like chives. The white and green sections are both utilized in dishes and consumed raw and cooked.

It's worth noting that scallions (or green onions) are known as shallots in several regions of the world, most notably the United Kingdom and Australia, but also in some sections of the United States.

But shallots, although being a member of the onion family, are something quite different.
Scallions are a part of the Allium family, which also includes garlic, onions, leeks, and shallots. Scallions form clusters and have dark green, hollow tube-like leaves.

Although the word "scallions" refers to numerous distinct varieties of onions, the white base of real scallions has straight edges rather than rounded sides (which distinguishes the beginnings of a bulb developing). Short off-white root threads sprout from the bottom of the white end.

How to Use Scallions?
Scallions are fantastic because they are mild enough to be eaten raw or very slightly cooked, preserving their crisp texture. Although scallions may be cooked whole or sliced, they are probably best served fresh in salads, as crudites, or as a last-minute sauce addition. Scallions are a common element in Asian and Latin American cuisines, and they are frequently used as a garnish in a variety of dishes.

In Latin American cuisine, scallions with bigger, more bulbous bottoms are known as cebollitas, which are essentially baby white onions with their shoots still attached. However, the most frequent type of scallions are straight, cylindrical shoots.

Cooked scallions can be added to stir-fries as one of the last ingredients to keep them crisp. They're also popular in marinades and salad dressings. When finely sliced, they impart more flavor to the meal, and larger portions impart more taste when consumed.

What Do They Taste Like?
Scallions are a highly adaptable vegetable with two different tastes since they are made up of two parts: the white bottoms and the green shoots on top. The flavor of the bottom white layer most closely resembles that of an onion, particularly a white onion, however it is less pungent and sweeter.

Although it is the most pungent section of the onion, it is normally mild enough for most palates, even when given raw as a garnish or element in a salad. The green component has an oniony taste with a fresh, grassy undertone.
Storage.

Simply remove the rubber band from the bunch, rinse, shake off excess water, and wipe dry with paper towels to keep your scallions fresh for a short period of time. Wrap them in moist paper towels and put them in the crisper drawer on the humid setting for up to three days. However, if you want to keep them fresher for longer, use a clean glass jar. Half-fill it with water.

Remove the elastic band and rinse the scallions before standing them up in the jar, white ends at the bottom. Finally, wrap a plastic produce bag around the opening of the jar and fasten it with a rubber band. Scallions can be stored in the refrigerator for up to a week.

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