Name: Green onion — young onions harvested before the bulb swells, eaten whole or in part, with long, hollow green leaves and a small white base. It is the common American name for what is also called scallion or spring onion.
Description
Green onions are usually the immature form of common bulb onions or of the Welsh onion (Allium fistulosum), which never forms a proper bulb. They are among the quickest onions to grow, and are used in cooking across Asia, the Americas and Europe. The white part is stronger, while the green tops are milder and grassier.
They are a staple garnish in Chinese, Japanese and Korean dishes, in Mexican cooking, and in Western salads, and the same plant may appear under several names depending on the country.
Main nutrition value
Green onions provide vitamin K, vitamin C, folate and some vitamin A, especially in the green tops, and are low in calories.
How best to be consumed
Green onions are used both raw and lightly cooked.
- Slice thinly over soups, noodles, rice, eggs and tacos as a garnish.
- Grill or char whole until soft and sweet, as in Spanish calcots or Korean cooking.
- Fry in oil for ginger and scallion sauce, a Chinese classic.
- Use the white and green parts differently, adding the white early and the green at the end.
- Stand in a glass of water, or wrap in a damp towel in the fridge, to keep them fresh.
Overconsumption could cause…
Green onions are safe in food amounts.
- Allergic reactions or skin irritation in a small number of people sensitive to alliums.
- Bloating, gas or heartburn, since alliums contain fermentable carbohydrates (fructans) that bother many people with IBS.
- Possible effects on blood clotting from their vitamin K for people on warfarin, so keep intake steady.
- Foodborne illness outbreaks that have been linked to raw green onions in some countries, so wash well.
Wikipedia — Scallion, used for origin, naming and history: https://en.wikipedia.org/wiki/Scallion
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