Your Best Ideas for Scallions

June 11, 2012

Photo by Nicole Franzen; styled by Mariya Yufest

Scallions are the tender, young seedlings of the onion bulb. Also known as green onions, scallions have a milder, sweeter taste than their grown-up brethren, and are also much more delicate in texture. Though there is no difference (other than vernacular) between scallions and green onions, spring onions are slightly older and have a partially developed bulb. Both of these onion varieties are by-products of thinning thickly seeded fields to allow room for maturing onions to reach full size.

While no one knows for certain where onions -- and specifically scallions -- originated, there is evidence that ancient Greeks and Egyptians used to harvest them. Because scallions have been a staple of Asian cuisine for millennia, it’s not surprising some consider the green stalk to be a primordial Asian herb.

Today, scallions are globally pervasive. Their light oniony flavor is perfect for salads, dips, and dressings. Easily sliced or cut with scissors, they form the base of Chinese stir-fries (along with ginger and garlic) and pair beautifully with spring vegetables, citrus, and seafood. Left whole, they can be braised or roasted as an enticing side dish to heftier proteins. 

How do you use these fragrant shoots? Share your favorite ways to enjoy scallions in the comments section below. Remember, if you choose to upload a recipe (and we hope you will), please mention it in your comment.

We'll assemble and share some of our favorite ideas next week.

Scallion Pancake Spring into Summer Potato Salad
Photos by James Ransom (left) and Tricia Martin


Spring Into Summer Potato Salad (pictured above, right)
Shades of Green Asian Pasta Salad
Spring Pea and Herb Salad
Asian Inspired Pork Burgers
Black Rice with Sweet Potato and Scallions

Molly Steven's Sweet Braised Whole Scallions [FOOD52]
Scallion Pancakes [FOOD52] (pictured above, left)

For more spring produce inspiration, check out our previous topic, Your Best Ideas for Avocado, and the selection of your best tips and recipes, How to Use Avocado.

9 Comments Add a Comment
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    Sacha says: I love this recipe from Cooking Light. I use fresh peaches if I don't have nectarines and leave out the nuts if I don't have them around. So easy and so good!

    about 1 year ago Reply to this »
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    solitarycook says: I enjoy them so much that I'll actually go looking for ways to incorporate them. Here are some of my favorites:

    about 1 year ago Reply to this »
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    gma8.5 says: These are all wonderful! I use them in Heidi Swanson's Crusty White Beans with Greens. Heidi says its her most requested recipe ever, and I can see why. I found dozens of adaptations on the web. Mine is to substitute plenty of scallions -- a cup or two -- for the chopped onion in this recipe. Also, I never fool with soaking beans anymore - I just wash them, put them in the crockpot and cook until they're tender but still have their structure. The beans and the scallions add bursts of flavor and texture to the greens, which tend to pack together otherwise. Here's "Food Snob Durham's" version:

    about 1 year ago Reply to this »
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    blanka.n says: Right on the grill with a light coat of olive oil, S&P and you've got a great side to any bbq meat.

    about 1 year ago Reply to this »
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    aargersi says: Green onions in one hand, BBQ sandwich in the other, alternate bites. Set both down to administer beer. :-) I also like to give them a slight char and throw them on summer beef salads.

    about 1 year ago Reply to this »
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    solitarycook says: Me too! All of it!

    about 1 year ago
  • Oldies_joemare_bd

    sdebrango says: I agree with both Georgiapeach and hardlikearmour and I will add this genius recipe from Molly Stevens on food52 simple oven roasted scallions brings out the sweetness and mild onion flavor. Delicious! I made this and its wonderful.

    about 1 year ago Reply to this »
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    georgiapeach says: I love chopped scallions and cream cheese in scrambled eggs. Oh Yum. Also love them is brothy soups.

    about 1 year ago Reply to this »
  • Sara_lorikeets

    hardlikearmour says: Green onions are so versatile it's hard to pick a favorite, but I'm gonna go with pesto:

    about 1 year ago Reply to this »

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