SCALLIONS
Scallions (Allium fistulosum) are a sure sign of Spring! These differ ever so slightly in their origin compared to Green Onions, but both are a long tubular allium with a mild oniony flavor. Scallions come from Bulbing Onions (whereas Green Onions come from Bunching Onions), and are distinct due to the “O” shape of their leaf cross section. We grow them in our greenhouses in the Spring and Early Winter, and in the fields during the summer to ensure a steady supply!
In season: Early April to December
Nutritional value: Scallions contain allicin, a compound also found in Garlic, that has been shown to fight bacteria and fungi, lower cholesterol levels, and act as an antioxidant. They also contain vitamins A and C. In Traditional Chinese Medicine (TCM), the white portion and subsequent roots are used to treat everything from the common cold to kidney stones!
Storage tips: Scallions store best when moist — try wrapping them in a damp towel and storing in the crisper drawer of your refrigerator. While the tops may wilt within a few days, simply chop off and use the rest!
Culinary use: Scallions can be used raw in salads or as a garnish, or in a variety of dishes! Use Scallions as a substitute for chives, or toss into dishes that call for other alliums.
