Scallions, also known as green onions and spring onions, are the immature stem and bulb of an onion. The bulb and leaves are eaten most frequently, but the stringy rootlets are also edible and are a concentrated source of minerals and flavor.
Health Benefits
The scallion has antifungal and antimicrobial effects, but to a lesser degree than its onion relatives. They are a very good source of vitamins A,C, and B6, biotin, chromium, folic acid, and dietary fiber. They also contain some calcium, magnesium, and potassium. Scallions have been valued as a digestive aid.
Uses
The scallion bulb and leaves are frequently sliced thin and used to garnish a wide array of dishes. Scallions are also frequent ingredients in salads, soups, and stir-fries.
Storage
Scallions should be stored in a perforated bag in the refrigerator, where they will keep for about a week. All onions should be stored away from potatoes because they absorb the ethylene gas from the potatoes causing them to spoil sooner.
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