Green onions are the same as scallions. They’re closely related to vegetables like garlic, leek, shallot, and chive. Scallions, which can be eaten raw or cooked, are perfect for adding flavor, color, and texture to your favorite dishes.
Scallions have a sharp flavor that’s similar to normal onions. However, they aren’t as intense—and they certainly won’t make you tear up!
If you love Asian cuisine, you’ve probably eaten your fair share of scallions. These diverse veggies are often used in recipes like stir-fry, ramen, and scallion pancakes. They work well as a main ingredient or a garnish.
The entire green onion is edible. This includes the white portion, which is more intense than the green part. Many people trim and discard the tops and roots while preparing green onions.
Read on to learn how to select, store, and cut green onions.
Green Onion Selection and Storage
Buy scallions with vibrant green leaves and roots still attached. Avoid flimsy, slimy scallions with discolorations.
Scallion
Vegetable
Description
Scallions are vegetables derived from various species in the genus Allium. Scallions have a milder taste than most onions. Their close relatives include garlic, shallot, leek, chive, and Chinese onions. Facts Scallion, Welsh onion Scallions Scallions Sources include.