# Scallion

> Mediated Wiki article. Canonical URL: https://mediated.wiki/source/Scallion
> Markdown URL: https://mediated.wiki/source/Scallion.md
> Source: https://en.wikipedia.org/wiki/Scallion
> Source revision: 1344271786
> License: Creative Commons Attribution-ShareAlike 4.0 International (https://creativecommons.org/licenses/by-sa/4.0/)

Edible vegetable of various species in the genus Allium

"Green onion" redirects here. For other uses, see [Green onion (disambiguation)](/source/Green_onion_(disambiguation)).

Not to be confused with [Scallop](/source/Scallop) or [Shallot](/source/Shallot).

Scallion A bundle of "red scallions" Alternative names green onions, spring onions

**Scallions** (also known as **green onions** and **spring onions**) are edible vegetables of various species in the genus *[Allium](/source/Allium)*. Scallions generally have a milder taste than most [onions](/source/Onion). Green onions/scallions have a long, delicate green stem that is white near the root. They have no bulb and a mild, sweet onion flavour. Their close relatives include [garlic](/source/Garlic), [shallots](/source/Shallot), [leeks](/source/Leek), [chives](/source/Chives),[1] and [Chinese onions](/source/Allium_chinense).[2] The leaves are eaten both raw and cooked.

Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to other *Allium* species where [bulbs](/source/Bulb) fully develop, such as commercially available [onions](/source/Onion) and [garlic](/source/Garlic). True spring onions look similar to green onions, but have a distinctive white bulb at the base.[3]

## Etymology and naming

The names *scallion* and *[shallot](/source/Shallot)* derive from the [Old French](/source/Old_French) *eschalotte*, by way of *eschaloigne*, from the [Latin](/source/Latin) *Ascalōnia caepa* or "Ascalonian onion", a namesake of the ancient Eastern Mediterranean coastal city of [Ascalon](/source/Ascalon).[4][5][6]

Other names used in various parts of the world include spring onion, green onion, table onion, salad onion, onion stick, long onion, baby onion, precious onion, wild onion, yard onion, gibbon and syboe (Scots).[7][*[better source needed](https://en.wikipedia.org/wiki/Wikipedia:Verifiability#Questionable_sources)*]

## Varieties

A germinating scallion, 10 days old

A close-up view of spring onions (note the larger bulbs)

Species and cultivars that may be used as scallions include

- *[A. cepa](/source/Allium_cepa)* - 'White Lisbon' - 'White Lisbon Winter Hardy' – an extra-hardy variety for overwintering - [Calçot](/source/Cal%C3%A7ot) - [*A. cepa* var. *cepa*](/source/Onion) – Most of the cultivars grown in the West as scallions belong to this variety.[8] The scallions from *A. cepa* var. *cepa* (common onion) are usually from a young plant, harvested before a bulb forms or sometimes soon after slight bulbing has occurred. - [*A. cepa* var. *aggregatum*](/source/Shallot) (formerly *A. ascalonicum*) – commonly called shallots or sometimes [*eschalot*](/source/Shallot#Names).

- *[A. chinense](/source/Allium_chinense)*

- *[A. fistulosum](/source/Allium_fistulosum)*, the [Welsh onion](/source/Welsh_onion) – does not form bulbs even when mature, and is grown in the West almost exclusively as a scallion or [salad onion](/source/Allium_fistulosum#Ambiguous_names).[9]

- [*A.* × *proliferum*](/source/Tree_onion) – sometimes used as scallions[10]

## Germination

Scallions generally take 7–14 days to germinate depending on the variety.[11]

## Uses

### Culinary

This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources in this section. Unsourced material may be challenged and removed. (February 2021) (Learn how and when to remove this message)

Chopped scallions

A Korean [haemulpajeon](/source/Haemulpajeon) (seafood and scallion pancake)

Scallions may be cooked or used raw, often as a part of [salads](/source/Salad), [salsas](/source/Salsa_(sauce)), or as a [garnish](/source/Garnish_(cooking)). Scallion oil is sometimes made from the green leaves, after they are chopped, lightly cooked, and emulsified in a [vegetable oil](/source/Vegetable_oil).

In [Catalan cuisine](/source/Catalan_cuisine), *[calçot](/source/Cal%C3%A7ot)* is a type of onion traditionally eaten in a *calçotada* (plural: *calçotades*). An eponymous gastronomic event is traditionally held between the end of winter and early spring, where *calçots* are grilled, dipped in *[salvitxada](/source/Salvitxada)* or [romesco sauce](/source/Romesco_sauce), and consumed in massive quantities.[12][13]

Japanese [ramen](/source/Ramen) topped with sliced *negi*

Irish [champ](/source/Champ_(food)), served with [gravy](/source/Gravy)

In [Ireland](/source/Irish_cuisine), scallions are chopped and added to mashed potatoes, known as [champ](/source/Champ_(food)) or as an added ingredient to [Colcannon](/source/Colcannon).

In [Mexico](/source/Mexican_cuisine) and the [Southwest United States](/source/Cuisine_of_the_Southwestern_United_States), *cebollitas* (transl. little onions) are scallions that are sprinkled with salt, grilled whole, and eaten with lime juice, cheese and rice. They are typically served as a traditional accompaniment to *[asado](/source/Asado)* dishes.[14][15] At the [Passover](/source/Passover) meal ([Seder](/source/Seder)), [Afghan Jews](/source/Afghan_Jews) and [Persian Jews](/source/Persian_Jews) strike one another with scallions before singing "[Dayenu](/source/Dayenu)", thus re-enacting the whipping endured by the Hebrews enslaved by the ancient Egyptians.[16][17]

In [Asian cuisine](/source/Asian_cuisine), diced scallions are often used in [soup](/source/Soup), [noodle](/source/Noodle_soup), and [seafood](/source/Seafood) dishes, [sandwiches](/source/Sandwich), [curries](/source/Curry), and as part of a [stir fry](/source/Stir_frying). The bottom half-centimetre of the root is commonly removed before use.

In [China](/source/Chinese_cuisine), scallion is commonly used together with ginger and garlic to cook a wide variety of vegetables and meat. This combination is often called the "holy trinity" of Chinese cooking,[18][19] much like the [mirepoix](/source/Mirepoix) (celery, onions, and carrots) in French cuisine or the [holy trinity](/source/Holy_trinity_(cooking)) in Cajun cuisine. The white part of scallion is usually fried with other ingredients while the green part is usually chopped to decorate finished food.

In [India](/source/Indian_cuisine), it is sometimes eaten raw as an appetizer. In north India, coriander, mint and onion chutney are made using uncooked scallions. It is also used as a vegetable with Chapatis and Rotis. In [south India](/source/South_Indian_cuisine), spring onions stir fried with coconut and shallots (known as *Vengaya Thazhai Poriyal* in [Tamil](/source/Tamil_language) and *Ulli Thandu Upperi* in [Malayalam](/source/Malayalam)) are served as a side dish with rice.

In [Japan](/source/Japanese_cuisine), scallions are used extensively as a topping in Japanese cuisine.

In [Nepal](/source/Nepalese_cuisine), scallion is used in different meat dish fillings like [momo](/source/Momo_(food)) and choyla (meat intertwined with scallion and spices).

In the southern [Philippines](/source/Filipino_cuisine), it is ground in a [mortar](/source/Mortar_and_pestle) along with ginger and [chili pepper](/source/Chili_pepper) to make a native condiment called wet *palapa*, which can be used to spice dishes or as a topping for fried or sun-dried food. It can also be used to make the dry version of *palapa*, when it is stir fried with fresh coconut shavings and wet palapa.

In [Vietnam](/source/Vietnamese_cuisine), Welsh onion is important to prepare *dưa hành* (fermented onions) which is served for [Tết](/source/T%E1%BA%BFt), the Vietnamese New Year. A kind of sauce, *mỡ hành* (Welsh onion fried in oil), is used in dishes such as *[cơm tấm](/source/C%C6%A1m_t%E1%BA%A5m)*, *bánh ít* and *cà tím nướng*. Welsh onion is the main ingredient in the dish *cháo hành*, which is a rice porridge used to treat the [common cold](/source/Common_cold).

Onions, spring or scallions (includes tops and bulb), raw (Daily Value) Nutritional value per 100 g (3.5 oz) Energy 133.88 kJ (32.00 kcal) Carbohydrates 7.34 g Sugars 2.33 g Dietary fiber 2.6 g Fat 0.19 g Protein 1.83 g Vitamins and minerals Vitamins Quantity %DV† Vitamin A equiv. beta-Carotene 6% 50 μg 6% 598 μg Thiamine (B1) 5% 0.055 mg Riboflavin (B2) 6% 0.08 mg Niacin (B3) 3% 0.525 mg Pantothenic acid (B5) 2% 0.075 mg Vitamin B6 4% 0.061 mg Folate (B9) 16% 64 μg Choline 1% 5.7 mg Vitamin C 21% 18.8 mg Vitamin E 4% 0.55 mg Vitamin K 173% 207 μg Minerals Quantity %DV† Calcium 6% 72 mg Iron 8% 1.48 mg Magnesium 5% 20 mg Phosphorus 3% 37 mg Potassium 9% 276 mg Selenium 1% 0.6 μg Sodium 1% 16 mg Zinc 4% 0.39 mg Other constituents Quantity Water 89.8 g Link to USDA Database entry values are for edible portion †Percentages estimated using US recommendations for adults,[20] except for potassium, which is estimated based on expert recommendation from the National Academies.[21]

## See also

- *[Allium tricoccum](/source/Allium_tricoccum)*

- [Chives](/source/Chives)

- [Leek](/source/Leek)

- [Onion](/source/Onion)

- [Shallot](/source/Shallot)

## References

Wikimedia Commons has media related to [Scallions](https://commons.wikimedia.org/wiki/Category:Scallions).

1. **[^](#cite_ref-Block2010_1-0)** Block, E. (2010). [*Garlic and Other Alliums: The Lore and the Science*](https://books.google.com/books?id=6AB89RHV9ucC). Royal Society of Chemistry. [ISBN](/source/ISBN_(identifier)) [978-0-85404-190-9](https://en.wikipedia.org/wiki/Special:BookSources/978-0-85404-190-9).

1. **[^](#cite_ref-AN_2-0)** ["AllergyNet—Allergy Advisor Find"](https://web.archive.org/web/20100615004222/http://allallergy.net/fapaidfind.cfm?cdeoc=684). Allallergy.net. Archived from [the original](http://www.allallergy.net/fapaidfind.cfm?cdeoc=684) on 15 June 2010. Retrieved 14 April 2010.

1. **[^](#cite_ref-3)** Delany, Alex (7 November 2017). ["Are Scallions and Green Onions the Same Thing? What About Spring Onions?"](https://www.bonappetit.com/story/are-scallions-and-green-onions-the-same-thing). *Bon Appétit*. Retrieved 11 October 2025.

1. **[^](#cite_ref-4)** ["scallion"](https://www.balashon.com/2006/07/scallion_05.html?m=1), at *Balashon – Hebrew Language Detective*, 5 July 2006. Accessed 28 February 2024.

1. **[^](#cite_ref-5)** "shallot". [*New Oxford American Dictionary*](/source/New_Oxford_American_Dictionary) (Second ed.). Oxford University Press. 2005.

1. **[^](#cite_ref-6)** [shallot](https://www.collinsdictionary.com/dictionary/english/shallot). CollinsDictionary.com. Collins English Dictionary – Complete & Unabridged 11th Edition. Retrieved 30 September 2012.

1. **[^](#cite_ref-7)** Kennedy, Anita (22 March 2018). [*Low Allergy Food, the Tasty Way*](https://books.google.com/books?id=qIFVDwAAQBAJ). iUniverse. [ISBN](/source/ISBN_(identifier)) [9781532042829](https://en.wikipedia.org/wiki/Special:BookSources/9781532042829). Retrieved 7 December 2024. There seems to be several plants similar to shallots used for cooking, as well as a variety of names for *Allium fistulosum*, and the following shoud be a comprehensive list of alternative names and suggested alternative plants: Baby onion, Bunching onion, Chinese onion, Chinese scallion, Cibol, Egyptian onion, Escallion, Gibbon, Green onion, Long onion, Onion stick, Oriental onion, Precious onion, Salad onion, Scallion, Shallot, Spring onion, Stone leek, Syboe, Top onion, Topsetting onion, Tree onion, Walking onion, Welsh onion, Yard onion.

1. **[^](#cite_ref-8)** Fritsch, R.M.; N. Friesen (2002). "Chapter 1: Evolution, Domestication, and Taxonomy". In H.D. Rabinowitch and L. Currah (ed.). *Allium Crop Science: Recent Advances*. Wallingford, UK: CABI Publishing. p. 20. [ISBN](/source/ISBN_(identifier)) [0-85199-510-1](https://en.wikipedia.org/wiki/Special:BookSources/0-85199-510-1).

1. **[^](#cite_ref-9)** Fritsch, R.M.; N. Friesen (2002). "Chapter 1: Evolution, Domestication, and Taxonomy". In H.D. Rabinowitch and L. Currah (ed.). *Allium Crop Science: Recent Advances*. Wallingford, UK: CABI Publishing. p. 18. [ISBN](/source/ISBN_(identifier)) [0-85199-510-1](https://en.wikipedia.org/wiki/Special:BookSources/0-85199-510-1).

1. **[^](#cite_ref-sometimes_10-0)** Brewster, James L. (1994). *Onions and Other Vegetable Alliums* (1st ed.). Wallingford, UK: CAB International. p. 15. [ISBN](/source/ISBN_(identifier)) [0-85198-753-2](https://en.wikipedia.org/wiki/Special:BookSources/0-85198-753-2).

1. **[^](#cite_ref-11)** ["Learn About Scallions – Burpee"](https://www.burpee.com/blog/learn-about-scallions.html). *burpee.com*. Retrieved 22 September 2024.

1. **[^](#cite_ref-12)** ["Els "Calçots""](https://web.archive.org/web/20100310182344/http://www.altcamp.info/esp/calcotada.htm). Archived from [the original](http://www.altcamp.info/esp/calcotada.htm) on 10 March 2010.

1. **[^](#cite_ref-13)** [Grilled Green Onions with Romesco](http://www.williams-sonoma.com/recipe/grilled-green-onions-with-romesco.html), last retrieved 2012–09–01.

1. **[^](#cite_ref-14)** *[Cebollitas](http://www.tomaytotomaaahto.com/2011/08/cebollitas.html)*, last retrieved 2012–09–01.

1. **[^](#cite_ref-15)** *[At the Nation's Table: Chicago](https://www.nytimes.com/1988/05/18/garden/at-the-nation-s-table-chicago.html)*at New York Times Archives, last retrieved 2012–09–01.

1. **[^](#cite_ref-16)** ["An Iranian Seder in Beverly Hills"](https://www.nytimes.com/2010/03/24/dining/24passover.html?_r=0). *The New York Times*.

1. **[^](#cite_ref-17)** ["Celebrating Passover through varied Customs around the Globe"](https://jewishfed.org/news/blog/celebrating-passover-through-varied-customs-around-globe). *Jewish Community Federation*. 11 March 2021.

1. **[^](#cite_ref-18)** ["Lecture Recap: Cooking Asian Produce with Dan Wu"](https://www.michlers.com/blogs/news/lecture-recap-cooking-with-asian-produce-with-dan-wu). 30 May 2019. Retrieved 7 December 2022.

1. **[^](#cite_ref-19)** ["YEN CAN COOK ~ SPRING ONION GINGER OIL 万用葱油"](https://www.choiyen.com/yen-can-cook-spring-onion-ginger-oil/). 28 October 2020. Retrieved 7 December 2022.

1. **[^](#cite_ref-FDADailyValues_20-0)** [United States Food and Drug Administration](/source/Food_and_Drug_Administration) (2024). ["Daily Value on the Nutrition and Supplement Facts Labels"](https://www.fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels). *FDA*. [Archived](https://web.archive.org/web/20240327175201/https://www.fda.gov/food/nutrition-facts-label/daily-value-nutrition-and-supplement-facts-labels) from the original on 27 March 2024. Retrieved 28 March 2024.

1. **[^](#cite_ref-NationalAcademiesPotassium_21-0)** ["TABLE 4-7 Comparison of Potassium Adequate Intakes Established in This Report to Potassium Adequate Intakes Established in the 2005 DRI Report"](https://www.ncbi.nlm.nih.gov/books/NBK545428/table/tab_4_7/). p. 120. In: Stallings, Virginia A.; Harrison, Meghan; Oria, Maria, eds. (2019). "Potassium: Dietary Reference Intakes for Adequacy". *Dietary Reference Intakes for Sodium and Potassium*. pp. 101–124. [doi](/source/Doi_(identifier)):[10.17226/25353](https://doi.org/10.17226%2F25353). [ISBN](/source/ISBN_(identifier)) [978-0-309-48834-1](https://en.wikipedia.org/wiki/Special:BookSources/978-0-309-48834-1). [PMID](/source/PMID_(identifier)) [30844154](https://pubmed.ncbi.nlm.nih.gov/30844154). [NCBI](/source/Bookshelf_ID_(identifier)) [NBK545428](https://www.ncbi.nlm.nih.gov/books/NBK545428).

v t e Allium Allium species Chives Garlic Leek Onion Onion cultivars Alibag White onion Bangalore rose onion Calçot Cipolla di Giarratana Cocktail Common / Bulb Yellow Red White Figueres onion Lasalgaon onion Pearl Potato Scallion Shallot Sweet Tree Vidalia Onion species Allium… …abramsii …acuminatum …aflatunense …ampeloprasum …amplectens …anceps …atrorubens …bisceptrum …bolanderi …burlewii …caeruleum …campanulatum …cernuum …chinense …cratericola …crispum …cristophii …fistulosum …koreanum …monanthum …platycaule …praecox …punctum …sanbornii …shevockii …siskiyouense …sphaerocephalon …stellatum …stipitatum …textile …tribracteatum …tricoccum …triquetrum …tuolumnense …unifolium …validum …victorialis …yosemitense Onion food List of onion dishes Blooming Fried Onion cake Cebularz Flammekueche Zwiebelkuchen Onion ring Pickled Sogan-dolma Garlic cultivars Elephant Garlic chives Snow Mountain Solo Garlic species Allium… …canadense …drummondii …moly …neapolitanum …nigrum …roseum …sphaerocephalon …triquetrum …ursinum …vineale Garlic food List of garlic dishes Black garlic Persillade Pistou Garlic oil Garlic press Garlic bread Garlic chutney Beurre à la bourguignonne (garlic butter) Garlic soup Garlic and onion constituents Allicin Diallyl disulfide Diallyl trisulfide Allyl mercaptan syn-Propanethial-S-oxide Culture Leeks in Germanic paganism Related Garlic Is as Good as Ten Mothers (1980 documentary) Category

---
Adapted from the Wikipedia article [Scallion](https://en.wikipedia.org/wiki/Scallion) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Scallion?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.