Green onion
Green Onion
Green onion (pronunciation: /ɡriːn ˈʌnjən/), also known as scallions or spring onions, are a type of onion that is harvested before the bulb has fully developed. They are known for their mild flavor and bright green tops.
Etymology
The term "green onion" is derived from the color of the plant's shoots. The term "scallion" comes from the Latin Ascalonia caepa, meaning "onion from Ascalon", an ancient Palestinian city. The term "spring onion" refers to the time of year these onions are typically harvested.
Description
Green onions have a white base that has not fully developed into a bulb and long green stalks that are hollow and can be used in cooking. The entire plant is edible and is often used in Asian cuisines. The flavor is milder than that of a fully developed onion bulb, and can be used raw or cooked.
Related Terms
- Bulb: The rounded part of the green onion that grows underground.
- Shoot: The green part of the green onion that grows above ground.
- Allium: The genus of plants that includes onions, garlic, and leeks.
- Chive: A relative of the green onion with a similar flavor but smaller size.
Usage
Green onions are used in a variety of dishes, including stir-fries, salads, and soups. They can be used as a garnish or as a main ingredient. The green tops are often used to add color and flavor to dishes, while the white base can be used for a more subtle onion flavor.
Health Benefits
Green onions are a good source of vitamin C and vitamin K. They also contain antioxidants that can help protect the body from damage by free radicals.
External links
- Medical encyclopedia article on Green onion
- Wikipedia's article - Green onion
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