Green Onion

What Is Scallion (Green Onion)?

Scallion (Allium fistulosum) is a vegetable-green from the lily family known for its thin white stalk and hollow green leaves. It has a much milder, fresher, less sharp taste than mature dry onion.

Both the white stalk and the green leaf are eaten; the white part is sharper, while the green part has a lighter, grassier taste. In Turkey it's especially eaten raw at breakfast tables, while in world cuisines it's frequently used in sautés and soups.

Nutritional Value of Scallion

Scallion is a low-calorie green; 100 g provides about 32 kcal of energy and 1.83 g of protein. It especially stands out for its vitamin K and vitamin C content.

What Are the Benefits of Scallion?

With its high vitamin K content, scallion is one of the greens that stands out as part of a balanced diet. Like other members of the allium family, research continues on its sulphur-containing compounds; these studies have not yet turned into a general health recommendation.

This information is general; scallion is a food and is not a substitute for medical treatment. Those taking blood-thinning medication are advised to consult a specialist about consuming vitamin K–rich greens.

How to Choose Scallion

A fresh scallion bunch should have vivid green leaves, a firm white stalk, and no wilting.

• Green leaves should be vivid and standing upright; yellowing and limpness signal staleness.
• The white stalk should be firm and smooth, not softened.
• Roots, if present, should look moist and white.

How to Store Scallion

Scallion keeps its freshness for 1 week when its roots are stood in a glass of water and kept upright in the refrigerator, or stored in a damp bag. For long-term storage, it can be finely chopped and frozen in a freezer bag; this form can be used directly in soups and dishes.

Using Scallion in the Kitchen

Scallion is used raw in salads and at breakfast tables, and cooked in sautés and soups. Since its green part loses its crunch and vivid colour when cooked, it is added in most recipes close to serving or at the end of cooking.

How Is Scallion Chopped?

The white and green parts are separated and cut into thin rings; the white part is added at the start of cooking, the green part at the end or at serving. This separation preserves both texture and flavour balance.

Which Recipes Use Scallion?

Scallion omelette, scallion soup, Asian-style sautéed vegetables, and scallion salad are among the most loved ways to use it. It is also added to meatball and mantı fillings.

Frequently Asked Questions

What is scallion good for?

Scallion is rich in vitamin K and vitamin C; it is one of the greens that stands out as part of a balanced diet. It is a food; it does not claim to cure any illness.

Are scallion and chives the same thing?

No, they are different plants. Scallion has a distinct white stalk and hollow green leaves, while chives are much thinner, the same thickness along their whole length, and have a milder taste.

Which part of scallion is eaten?

Both the white stalk and the green leaf are eaten. The white part, being sharper, is usually cooked, while the milder green part can be used both raw and cooked.

Is scallion eaten raw or cooked?

It can be consumed either way. Raw, it adds a fresh sharpness to salads and breakfast dishes; cooked, its taste mellows and sweetens.

Can scallion be regrown?

The root end of used scallion, left with a few centimetres, can grow new green leaves within a few days when placed in a glass of water. This method lets you regrow fresh scallion from kitchen scraps.