Scallions

Scallions are very much like Welsh Onions (aka Bunching Onions, aka Green Onions), except for a slight difference in the bulb. The sides of a scallion bulb will be straight, whereas the others above will have slightly curved sides. The green stems will also be slightly longer.

They also have a different scientific name, for anyone who still isn't convinced.

Scallions have a milder taste than Spring Onions, but basically can be used interchangeably and handled the same as any green onion.

Storage Hints for Scallions

Store refrigerated in a plastic bag for up to 5 days.

Language Notes about Scallions

Some people even call any green onion a "scallion". They tend to be the kind of people who will only cook in expensive copper pots.

These are the "green onions" that in Japanese cooking are called "Wakegi".

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Also called:

Allium fistulosum var. caespitosum (Scientific Name); Ciboule (French); Scalogno (Italian); Escalaia (Spanish); Wakegi (Japanese)

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