Who knew that picking the right onion for your dish could be so hard.
Q: What are scallions?
A: Scallions in Australia are known as spring or green onions. Their scientific name is True scallions or Allium fistulosum which is most commonly categorised as it does not form a bulb. They are one of the most versatile alliums (from the same family as leeks and garlic) as they can be eaten whole, diced, sliced even raw or uncooked!
Scallions have a relatively mild flavour. The root of the stem is more flavoursome and punchy than the tip of their green leaves.
What’s the difference?
In Australia, we refer to scallions as shallots whereas spring onions have a large white bulb at the bottom of their rich green leaves. Scallions or green onions are far easier to come by.Green onions are relatively easy to grow in Australia. Simply cut off the roots and propagate them in some water or plant straight in the ground and watch them grow.
Storage
Keep your scallions nice and fresh by storing them root down in a glass of water in your fridge. They should last for around 1 week.
Substitutes in cooking
If your recipe calls for scallions and you’re out you can substitute them with another plant in the allium family. If you’re looking for a substitute in a soup then a leek makes a great addition and if it’s a salad try a spring onion or red onion for an extra kick!
Recipes
Here are a couple of our favourite recipes featuring scallions:
Chargrilled spring onion pesto dip
A fresh and zesty pre-dinner dipper – leafy greens with Italian dressing, lemon, mint and coriander. It’s a quick & fresh dip to serve with veggies or crackers. Get the full recipe.
Fish cakes
Curried white fish and veggie patties are fried with green beans for an excellent summer entre. Get the full recipe.
Chicken curry in crispy lettuce cups
If you love san choy bow, you’ll love this chicken mince with grated green apple, mint and coriander. With lettuce leaves, it’s a lighter take on chicken wraps. Get the full recipe.
