Scallions go by many names, including green onions, spring onions, salad onions, green shallots, and onion sticks. The flavor is less intense than an onion and the plant actually never forms a bulb.
Storage Tips
If not stored properly scallions can turn quickly. Fortunately, storing them is a snap. Fill a jar with about an inch of water. Put your scallions (with roots) in the jar. Cover with a plastic bag or plastic wrap and pop in the refrigerator. Change the water once every day or two.
Also, scallions freeze quite well. Wash them off, chop them up, and put them in your freezer! They’ll last for quite a while.
Nutrition
Scallions are a great source of fiber, folate and vitamins A, C, and K. (See more scallion nutrition facts on Self.com.)
Recipes
Asian Turkey Meatballs with Lime Dipping Sauce
Bean Sprout, Carrot and Sesame Salad
Black Pepper Tofu
Borscht (Beet Soup)
Braised Lettuce with Peas
Breakfast Porridge with Soft Egg and Pea Shoots
Broccoli with Garlic Sauce
Brussels Sprout Hash
Calaloo Stew
Chard & Feta Spanakopita
Chinese Daikon Radish Cake
Chioggia Beet Salad
Chopped Spring Vegetable Salad with Dijon Vinaigrette
Curried Tofu, Eggplant, and Kohlrabi with Green Jasmine Rice
Easy Cheesy Zucchini Bake
Eggless Egg Salad
Flank Steak Stir-Fry with Asparagus and Bell Peppers
Fried Guacamole
Frijoles Negros (Cuban-Style Black Beans)
Green Herb Hummus
Grilled Bok Choy with Sweet Soy Glaze
Grilled (or Pressed) Teriyaki Cabbage Steaks
Grilled Peanut Tofu and Snap Pea Skewers
Gumbo z’herbes
Irish Potato Bread
Kitchen Scrap Vegetable Broth
Kkakdugi Cubed Radish Kimchi
Kohlrabi with Radish and Spring Onion
Lebanese Tabbouleh
Marinated Zucchini Salad
Marinated Zucchini with Mint and Scallions
Minneola and Brown Rice Lettuce Wraps
Minted Peas & Rice with Feta
Pea Shoot Omelet
Quinoa Avocado Salad
Raw Collard Green Wraps
Roasted Beet Salad with Barley, Feta and Red Onion
Roasted Blood Orange Salad with Scallion, Red Onion and Mint
Shell Bean Soup
Simple Buttercup Squash Soup
Soba Noodles with Sweet Ginger Scallion Sauce
Spaghetti with Fried Zucchini
Spring-Dug Parsnip Fritters with Horseradish Cream
Sriracha Tofu with Eggplant and Basil
Stephanie’s Carrot-Radish Slaw
Stir-Fried Bean Sprouts With Chinese Chives
Stir-Fried Rice Noodles with Kohlrabi and Basil
Summer Vegetable Stir-Fry
Sweet Potato Bisque with Shiitake Mushrooms
Tempeh Chili
Tofu Onion Dip
Very Green Lentil & Chard Soup
Winter Greens Hash with Turnips & Basil
Zucchini Almond Veggie Burgers