A kind of small onion (Allium Ascalonicum), native of Palestine; the eschalot, or shallot.
Any onion which does not "bottom out," but remains with a thick stem like a leek.
With their long, straight green tops and thin white bottoms, scallions are often referred to as green onions. The terms are used interchangeably in recipes.
Also called green onions, scallions have a milder flavor than onions and are used in salads, soups and many other dishes for flavor.
An onion ( Allium fistulosum). If unobtainable, use green onion.
Also known as green onion. A bulbless onion with hollow green tops and a white base. It gives dishes a milder onion taste (and is not as abhorrent as chopping regular onions). It works very well in salads, but can also be used in cooked dishes. Back to the top
An onion planted out after winter storing and eaten raw.
SKAL-yuhn] Scallions are actually the immature green stalks of onions. Also known as green onions, spring onions, or bunch onions, they have long, straight green leaves and a straight white bulb. Cooked or raw, both parts are edible and have a mild flavor that is a great addition to dips, soups, and salads.
plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum
young onion before the bulb has enlarged
an immature onion with a white base (not yet a bulb) and long green leaves
an onion harvested before it has the chance to bulb
an onion harvested befor
a particular type of onion, named after a seaport in what is known in some circles as southern Palestine
a young onion with long green stems and a small white bulb at the root end
Also known as "green onion,: the scallion is a member of the onion family. The underdeveloped bulb and often part of the green tops are used in dishes. Recipe: Shrimp with Scallions and Garlic
Also called green onion. Characterized by a white stem with dark green shoots. Used often in Asian cooking. Has a mild onion flavor. Both the green shoot and the white bulb are used in cooking.
any onion that doesn't grow a large bulb at the bottom (eg: spring green onions, leeks, shallots, etc.)
leek, shallot or green onion without a proper bulb.
Also called "spring onions," these are very young ordinary onions (such as "shallots") picked when beds of onions need to be thinned.
The common name scallion is associated with various members of the genus Allium that lack a fully-developed bulb. They tend to be milder tasting than other onions and are typically used raw in salads in western cookery. Diced scallions are often used in soup, noodle, seafood, and sauce in eastern dishes.