Scallion
Also called green onion, spring onion
Scallions offer a mild onion flavor and fresh color, great for garnish or light cooking.
Flavor profile
Aroma: mild, oniony
Good to know
Origin: Central Asia
Forms: fresh
Storage: Refrigerate wrapped in damp paper towels or in water to maintain freshness.
How to use scallion
Raw Garnishing
Slice thinly. Their natural flavor is fresh and bright when raw.
In Stir-fries
Add near the end to keep them crisp and flavorful.
What goes with scallion
- Ginger. Scallions add a crisp bite to ginger's spice.
- Tofu. Scallions bring a fresh, pungent note to the neutral backdrop of tofu.
- Lamb Shoulder. Scallion acidity cuts lamb's fat, providing a fresh contrast.
- Sesame Oil. Shared sulfury aroma compounds create a savory note.
- Soy Sauce. Soy's umami deepens scallion鈥檚 sharp, fresh notes.
- Miso. Scallions add a sharp freshness that contrasts nicely with miso's savoriness.
- Sesame Seed. Scallion's sulfur compounds contrast sesame's mild nuttiness.
- Duck. Scallion's fresh bite cuts duck's richness in Peking-style dishes.
- Lemongrass. Scallion adds fresh onion bite to lemongrass's citrusy perfume.
- Mayonnaise. Scallion's fresh bite cuts mayonnaise's richness in dips.
Mistakes to avoid
- Cooking too long ruins their crispness and flavor.
- Too much white part means a stronger onion taste.
Ideas for tonight
- Sprinkle over fried rice.
- Mix into salads for crispness.
- Add to egg dishes for a mild onion taste.
Scallion: questions
What does scallion taste like?
Scallions offer a mild onion flavor and fresh color, great for garnish or light cooking., with an aroma that is mild, oniony.
What goes well with scallion?
Scallion pairs best with ginger, tofu, lamb shoulder, sesame oil, soy sauce. Scallions add a crisp bite to ginger's spice.
How do you use scallion in cooking?
Raw Garnishing: slice thinly. Their natural flavor is fresh and bright when raw.
How should you store scallion?
Refrigerate wrapped in damp paper towels or in water to maintain freshness.
What is the most common mistake with scallion?
Cooking too long ruins their crispness and flavor.
