Scallion
Scallion
Scallion (/ˈskæliən/), also known as green onion, spring onion, or salad onion, is a type of onion that is harvested when young.
Etymology
The term "scallion" comes from the Latin word Ascalonia caepa, which means "onion from Ascalon", an ancient Palestinian city. The term was later anglicized to "scallion".
Description
Scallions have a milder taste compared to other onions. They are long and thin and are usually harvested when their shoots are still green and lack a fully developed bulb. They can be eaten raw or cooked and are commonly used in salads, soups, and Asian cuisines.
Related Terms
- Onion: A vegetable that is closely related to scallions. Onions are usually larger and have a stronger flavor than scallions.
- Leek: A vegetable that is similar to scallions in appearance and taste. However, leeks are larger and have a milder flavor.
- Chive: A small, delicate herb that is often used as a garnish. Chives have a flavor that is similar to scallions, but more subtle.
- Shallot: A type of onion that has a mild, sweet flavor. Shallots are often used in French cooking.
External links
- Medical encyclopedia article on Scallion
- Wikipedia's article - Scallion
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