Scallion

Scallions (spring onions in the UK) are young onions pulled before the bulb has grown. They have a slim white base and long, hollow green leaves. The white part tastes like a mild onion, and the green part is fresh and grassy. You can eat the whole thing, raw or lightly cooked. They are used in stir-fries, salads, noodle soups, omelets, potato dishes and as a garnish.

How to do it

1. Trim off the roots and any limp or dry ends of the leaves.
2. Peel off the outer layer if it is slimy or damaged.
3. Cut the white and pale green part apart from the dark green tops if the recipe uses them at different times.
4. Slice thinly straight across, or on a sharp angle, called a bias cut, for stir-fries and garnishes.

For fine curls, cut the green parts into long, thin strips and put them in ice water for 10 minutes.

How to use it

The names change by country:

• Scallion or green onion in the US and Canada. Both mean the same thing.
• Spring onion in the UK, Australia, New Zealand and South Africa. In the UK, spring onions with a larger round bulb are sometimes sold as salad onions.
• Scallion in Ireland too.
• In parts of Australia, especially New South Wales, they are also called shallots. That is not the same as a true shallot.
• Salladslök in Sweden.

Use the white parts like a mild onion, added early to a stir-fry with garlic and ginger. Add the green parts at the end or raw on top. A bunch usually holds 6 to 8 scallions.

Substitutes

Chives give a similar green, oniony taste for garnishing. For the white part, a little finely chopped shallot or red onion works, at about half the amount.

How to store it

Wrap them in a damp paper towel in a bag in the fridge for up to a week. Or stand the roots in a glass with 2 to 3 cm of water on the windowsill. The green tops will keep growing and you can trim them as needed.

Common mistakes

• Throwing away the green tops. They are the best part for garnish.
• Cooking the green parts as long as the white. They wilt and lose color.
• Not washing them. Soil can hide between the layers near the base.

In recipes

You will see "4 scallions, thinly sliced", "2 spring onions, finely chopped, whites and greens separated" and "1 knippe salladslök" (a bunch).