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Ingredient

Scallions

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A.K.A

green onions

What is it?

A member of the onion family, scallions have a white base that’s an immature bulb and tall, stalk-like green leaves; both parts are used in cooking. Scallions’ dark-green ends have a delicate sharpness reminiscent of chives and a light, crisp texture, but they wilt and discolor when cooked too long, so are often added to a dish just before serving. The white parts have an oniony punch, and because their texture is more substantial, they withstand longer cooking times.

Kitchen math:

5 scallions = about 1/3 cup sliced (white and light green)

Don’t have it?

You can often substitute chives in recipes calling for chopped scallion greens; substitute onion or shallot for recipes calling for chopped scallion bulbs.

How to choose:

Choose scallions with firm white bulbs and fresh-looking green tops. Avoid those with slimy, wilted, or browned green parts.

How to prep:

Always use a sharp knife when cutting scallions to avoid bruising them. Cut off any dried-out ends from the dark green tops (usually the top 1/4 inch or so), trim the root ends, and rinse just before using.

How to store:

Wrap whole scallions in damp paper towels and store in a zip-top bag in the crisper drawer of the refrigerator, where they should keep for about a week.

Comments

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Comments

  • tpmike | 03/10/2016

    Its very good for health.

  • User avater
    chatrooms | 02/01/2014

    What are some of the best entree's to add scallions to?

  • User avater
    Celebrine | 10/06/2013

    A storage note - If you put your green onions in water on a sunny windowsill, they will keep growing new leaves and can be used for months. Plant your anemic bulbs outside in the spring and you'll have lush healthy growth again in a few months.
    Be sure to freshen their water regularly.

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