Scallions are what I call Spring Onions and you can use the white and the green parts in recipes or just eat them raw.
Spring Onions have a sweeter, milder flavor than mature onions and are a bit stronger than chives. The white part has more flavour than the green leaves. The tops of these green onions may be used as a substitute for chives in many recipes.
Spring Onions are sold in bunches and although available year-round, they’re at their peak during the spring and summer months. They range in size from small to large, the medium-sized being the best tasting. Look for onions whose white base is firm and where the green ends are brightly colored and stiff.
Avoid any bunches where the leaves are wilted and yellowing.
Although Spring Onions may be cooked, either whole or chopped, they’re perhaps most enjoyed fresh in salads, as crudites or as a last minute topper for sauces. You’ll find them a popular ingredient in Chinese cooking and they’re often used as a garnish in a variety of recipes.
Storing Spring Onions
Before storing ‘scallions’, remove the rubber band and rinse the bunch under cold water. Pat dry with a paper towel and then wrap in a damp paper towel and place in a plastic bag. The scallions will stay fresh in the vegetable drawer of the refrigerator up to three days.