Scallion
Allium cornutum, A. fistulosum
vegetable · herb
Long hollow leaves and a white stem of a perennial Asian allium, milder than onion; it forms only an elongated, barely marked bulb. Scallion, spring onion, green onion, Welsh onion: several names for the same bunch. It provides fructans, quercetin and sulphur compounds.
- Origin
- Central Asia and China
- Season (United States)
- all year round · grows in your region
- Preparation
- The whole bunch is edible: the roots and any wilted leaf tips are cut off, then it is sliced — the white raw or sautéed, the green raw over dishes, like chives. Chop or crush it, then wait ten minutes before cooking: that is how long its sulfur compounds take to form.
- Did you know?
- It has a name in every East Asian cuisine — cōng in Chinese, negi in Japanese, pa in Korean — and in the French Caribbean it is called “oignon-pays”.