Scallions do not form a bulb as such, although the base of the plant is slightly swollen. The white shaft of the plant, which extends from the root to the leaves, is fleshier and longer than that of chives. The long green leaves are slender and hollow; they can grow as 5 feet but are usually between 1 and 2 feet in height. Scallion has a slightly hot flavor that is milder than the common onion but stronger than chives. There are several varieties of this plant.

Choose Scallions with fresh, evenly green leaves and a pleasant odor.

Cut the stems of scallions into small pieces with scissors or chop them with a knife.

The green part of this plant is often included in the family of fines herbs and is used to season a wide variety of dishes, both warm and cold. It is used as a flavoring and as a garnish in vinaigrettes, mayonnaise, salad, dips, vegetables, soups, sauces, cheeses, omelets, pastas, tofu, fish, seafood, meat, and poultry. For maximum flavor, it is best to add it at the end of cooking. The leaves can substitute for chives, but should be used in smaller quantities. the white shaft of scallions is used like the common onion.

Scallions will keep for a few days in the vegetable drawer of the refrigerator. they freeze well and do not need to be blanched beforehand. Freezing is a better method of preserving this vegetable than drying.

Nutritional information