Scallion

Scallion
Fresh scallions tied into bundles
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Monocots
Order:	Asparagales
Family:	Alliaceae
Genus:	Allium
Species:	A. wakegi
Binomial name
Allium wakegi

Chopped scallions

The scallion (also known as spring onion, salad onion, onion sticks, green shallots or green onion in many countries) is an edible plant of the genus Allium. The upper green portion is hollow. It lacks a fully developed root bulb. Harvested for their taste, they are milder than most onions. They may be cooked or used raw as a part of salads or Asian recipes. Diced scallions are used in soup, noodle and seafood dishes, as well as sandwiches, curries or as part of a stir fry. To make many Eastern sauces, the bottom quarter-inch of scallions are commonly removed before use. Cut at root level.
The species most commonly associated with the name is the Welsh onion, Allium fistulosum. "Scallion" is sometimes used for Allium ascalonicum, better known as the shallot. The words scallion and shallot are related and can be traced back to the Greek askolonion as described by the Greek writer Theophrastus; this name, in turn, seems to originate from the Philistine town of Ascalon (modern-day Ashkelon in Israel). The shallots themselves apparently came from farther east.^[1]

Contents 1 Varieties

Varieties

White Lisbon (Allium cepa)
White Lisbon Winter Hardy (Allium cepa)- an extra-hardy variety for overwintering.
Parade (Allium fistulosum)
Performer (Allium fistulosum) Lawrence Daniels