"Green onion" redirects here. For other uses, see Green onion (disambiguation).
A bundle of "red scallions"

Scallion, Green Onion, Spring Onion and Salad Onion are English names (with many other regional names throughout the world) for various Allium species. All of the Allium have hollow green leaves (like the common onion), but these are used while they lack a fully developed root bulb. Used as a vegetable, they are eaten either raw or cooked. Scallions have a milder taste than most onions.


The words scallion and shallot are related and can be traced back to the Greek ασκολόνιον ('askolonion') as described by the Greek writer Theophrastus. This name, in turn, seems to originate from the name of the ancient Canaan city of Ashkelon. The plant itself apparently came from farther east of Europe.[1]


A germinating scallion, 10 days old

Species and cultivars which may be called "scallions" include:


A close-up view of scallions
Chopped scallions

Spring onions may be cooked or used raw as a part of salads, salsas, or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, as well as sandwiches, curries or as part of a stir fry. In many Eastern sauces, the bottom half-centimetre (quarter-inch) of scallions roots is commonly removed before use.

In Mexico and the Southwest United States, cebollitas are scallions that are sprinkled with salt and grilled whole and used with cheese and rice. Topped with lime juice, they typically serve as a traditional accompaniment to asado dishes.[5][6]

In Catalan cuisine, calçot is a variety of onion traditionally eaten in a calçotada (plural: calçotades). A popular gastronomic event of the same name is held between the end of winter and early spring, where calçots are grilled, dipped in salvitxada or romesco sauce, and consumed in massive quantities.[7][8]

In Japan, scallions are cultivated in two separate ways. In Western Japan, "leaf" green scallions are typically consumed, where the green portion is consumed. In Eastern Japan, "root" green scallions are popular. The scallions are partially buried, so a portion of the stalk is kept underground. As a result, a significant part of the stalk remains white in color, and has been cultivated to be very thick. The green portion of these "root" scallions are discarded, and the thick white portions of the scallion are consumed. In Japanese cuisine, scallions are used in abundance, as an accompaniment to tofu, noodle dishes, hot pots, and stir fries.

In Vietnam, Welsh onion is important to prepare dưa hành (fermented onions) which is served for Tết, the Vietnamese New Year. A kind of sauce, mỡ hành (Welsh onion fried in oil), is used in dishes such as cơm tấm, bánh ít, cà tím nướng, and others. Welsh onion is the main ingredient in the dish cháo hành, which is a rice porridge dish to treat the common cold.

In India it is eaten as an appetizer (raw) with main meals. In north India Coriander, Mint and Onion Chutney is made using scallions (raw).

In southern Philippines, it is ground in a mortar along with some ginger and chili pepper to make a native condiment called wet palapa, which can be used to spice up dishes, or topped in fried or sun dried food. It could also be used to make the dry version of palapa, which is stir fried fresh coconut shavings and wet palapa.

During the Passover meal (Seder), Persian Jews lightly and playfully strike family members with scallions when the Hebrew word dayenu is read, symbolizing the whips endured by the Israelites under the ancient Egyptians.[9]

An oil, scallion oil is sometimes made from the green leaves. The leaves are chopped, lightly cooked, oil is added and then it is liquidised. The oil is then used as a garnish.

Regional and other names

Scallions have various other common names throughout the world. These names include spring onion, green onion, table onion, salad onion, onion stick, long onion, baby onion, precious onion, yard onion, gibbon, syboe, scally onion, or shallot. Scallion and its many names can also be mistakenly used for the young plants of the shallot (A. cepa var. aggregatum, formerly A. ascalonicum), harvested before bulbs form, or sometimes when slight bulbing has occurred.

See also


  1. Allium Crop Science: recent advances at Google Books, last retrieved 2007-03-31.
  2. Fritsch, R.M.; N. Friesen (2002). "Chapter 1: Evolution, Domestication, and Taxonomy". In H.D. Rabinowitch and L. Currah. Allium Crop Science: Recent Advances. Wallingford, UK: CABI Publishing. p. 20. ISBN 0-85199-510-1.
  3. Fritsch, R.M.; N. Friesen (2002). "Chapter 1: Evolution, Domestication, and Taxonomy". In H.D. Rabinowitch and L. Currah. Allium Crop Science: Recent Advances. Wallingford, UK: CABI Publishing. p. 18. ISBN 0-85199-510-1.
  4. 1 2 Brewster, James L. (1994). Onions and Other Vegetable Alliums (1st ed.). Wallingford, UK: CAB International. p. 15. ISBN 0-85198-753-2.
  5. Cebollitas, last retrieved 2012-09-01.
  6. At the Nation's Table: Chicagoat New York Times Archives, last retrieved 2012-09-01.
  7. Els "Calçots"
  8. Grilled Green Onions with Romesco, last retrieved 2012-09-01.
  9. "An Iranian Seder in Beverly Hills". The New York Times.
  10. "Learn about the Method of Cultivation of Green Onions" (Arabic)
  11. "What are Spring Onions?" ( January 22, 2013)
  12. Cebolinha cresce na água (Portuguese)
  13. "Como plantar cebolinha verde" (Portuguese)
  14. "A microbiological survey of selected Alberta-grown fresh produce from farmers' markets in Alberta, Canada." (2009) Journal of Food Protection Vol.72 Nº2 pp.415-20
  15. 大葱知识介绍 (A description of green onions) (Chinese)
  16. "Pibeløg, Milda - Allium fistulosum" (Danish)
  17. J. Becker-Dillingen (1956)Handbuch des gesamten Gemüsebaues, einschliesslich der Küchenkräuter, 6th edition p.686, P. Parey, Berlin (German)
  19. Vorlaukurinn endalausi ("Scallion goodness") (Icelandic)
  20. Manfaat Daun Bawang untuk Kesehatan (Indonesian)
  21. Farsi-English dictionary
  22. 1 2 Breanne Findlay. Breanne Findlay (2012) The Celtic Diet: Let History Shape Your Future, p. 41, Trafford Publishing, ISBN 9781466963573
  23. Cipolla inverno - Allium fistulosum - Piante medicinali (Italian)
  24. Cipolla in Vocabolario – Treccani (Italian)
  25. 学名従う。 TropicosではA. × proliferum (Moench) Schrad. ex Willd (1809) としている
  26. 《우리가 정말 알아야 할 우리 음식 백가지》, (한복려) 현암사. 1998 (Korean)
  27. "About Scallions in Lithuanian"
  28. Veggipedia (Dutch)
  29. "Spring onions"
  30. "Aportes medicinales y nutritivos de la cebollita china o verdeo" (Spanish)
  31. Tagalog Translator Online
  32. MyMemory.translated.con
  33. "Ceapa verde contine unul din cei mai puternici antioxidanti din natura. Cum te sfatuiesc nutritionistii sa o consumi" (March 8, 2014) (Romanian)
  34. "Mladi luk čini čuda za naše zdravlje" (April 7, 2014) (Serbian)
  35. Mladi luk predstavlja iznimnu nutritivnu (Croation)]
  36. "Vårlök och salladslök" (May 9, 2006) Matälskaren (Swedish)
  37. Gary Hunter, Terry Tinton, and Patrick Carey. Professional Chef – Level 3 – S/Nvq. Cengage Learning EMEA, 2008. ISBN 9781844805310
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