Scallions

Spring onions are also commonly known as scallion or green onion and are the most preferred Chinese cooking ingredient. They are  loaded with essential nutrients. Both the green leafy part and the white bulb of the spring onion are edible.

Scallions are a member of the Allium family, which includes garlic, onions, leeks, and shallots. Scallions grow in clumps and develop dark green, hollow tube-like leaves. Although the term scallion is used for several different types of onions, the white base of true scallions has straight sides versus rounded (which distinguishes the beginnings of a bulb developing).

There are usually short off-white root threads that protrude from the bottom of the white end. ​Unlike its fellow members such as A.cepa (onion), and A.cepa aggregatum (shallots) which produce large underground bulbs, Allium fistulosum (welsh onion) are non-bulbing and cultivated purely for their top crispy greens.

In general, spring onions are young, immature plants harvested much earlier before the plant grows further bigger and its bulb becomes larger in size. For the same purpose, the crop is planted closely in the field in order to stunt their bulb’s growth.

Scallions tastes a little milder than the regular onion and can be cooked or eaten raw as well. Most Chinese appetizers have spring onions as one of their key ingredients.

Green onion is an excellent source of sulphur which is beneficial for the overall health. It has compounds like allyl sulphide and flavonoids that prevent cancer and fight against the enzymes that produce cancer cells.  Sulphur present in the spring onion encourages the body’s natural ability to produce insulin.

Spring onions have carotenoids which helps to keep the vision healthy and intact. It is also rich in vitamin A which prevents loss of eye-sight.

Due to scallion’s antibacterial and antiviral properties, it is an excellent addition to your diet to fight against viral and flu. It also helps in reducing excess mucus.

Scallions are very low in calories. A handful of fresh leaves provide just 31 calories. Nonetheless, they contain many noteworthy flavonoid antioxidants, plant fiber, minerals, and vitamins that have proven health benefits.

Being leafy greens, scallions naturally carry more plant-derived antioxidants, and dietary fiber than their fellow bulb (Allium) members like onions, shallots, one cup of fresh spring onions provide 2.6 g or 7% of daily recommended levels of fiber.

Scallions have thiosulfonates such as diallyl disulfide, diallyl trisulfide, and allyl propyl disulfide which convert into allicin through enzymatic reaction when its leaves are crushed, by cutting, etc. Laboratory studies show that allicin decreases cholesterol production by inhibiting the HMG-CoA reductase enzyme in the liver cells. Further, it also found to have antibacterial, antiviral, and anti-fungal activities.

Allicin decreases blood vessel stiffness by release of nitric oxide (NO), and thereby, bring a reduction in the total blood pressure. Also, It inhibits platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease an overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.

Spring onions contain a good proportion of vitamin A (997 IU or 33% of RDA per cup) and other flavonoid phenolic antioxidants such as carotenes, zeaxanthin, and lutein.

They also have some other essential vitamins such as vitamin C, and K. In fact, scallions are one of the richest sources of vitamin K. One cup of fresh greens provides 207 µg or about 172% of daily recommended intake of this vitamin. Vitamin K has a potential role in bone health by promoting osteoblastic (bone formation and strengthening) activity. Adequate vitamin K levels in the diet help limiting neuronal damage in the brain adding in the treatment of Alzheimer’s disease.

Spring onions have B complex vitamins as well as some essential minerals such as copper, iron, manganese, and calcium. The leafy greens contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. One cup of fresh leaves provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.

How to Buy

Fresh scallions are available in the vegetable markets all around the year. Find them in bunches along with other leafy greens.

In the stores, buy clean, uniform, firm, crispy stalks about pencil-thin size featuring well-formed, green color tubules. Avoid over-mature, yellow leaves as they are more pungent and have a sharp flavor like that of onions. Avoid those with withered, or dry tops.

range in size from small to large, the medium-sized being the best tasting. Look for onions whose white base is firm and where the green ends are brightly colored and stiff. Avoid any bunches where the leaves are wilted and yellowing.

How to Store

If you want to keep your scallions fresh for a relatively short time, simply remove the rubber band from the bunch, rinse them, shake off excess water and pat dry with a paper towels. Then wrap them in the damp paper towels and store them in the crisper drawer on the humid setting for up to three days.

If you want to keep them fresh for longer, fill a glass jar about half-full with water. Remove the rubber band and rinse the scallions, then stand them up in the jar with the white ends at the bottom. Cover the tops with a silicone bag and use a rubber band to secure the bag around the mouth of the jar. Your scallions will keep for up to a week.

How to Cook

Scallions are mild enough to be eaten raw or only slightly cooked, which preserves their crisp texture.

Although scallions may be cooked, either whole or chopped, they are great fresh in salads, as crudites or as a last minute topper for sauces. Scallions are a popular ingredient in Asian and Latin-American cooking and are often used as a garnish in a variety of recipes.

• Freshly chopped scallions are used in raw salads as a garnish.
• Fresh leaves (bunching) are one of the common ingredients in stews and stir-fries. They mix well with potato, carrot, cabbage, green peas, etc.
• Spring onions also used in pancakes, soufflés, pasta, fritters, noodles, soup, etc.

Sliced thinly, they release more of their flavor to the dish, whereas bigger pieces will release more of their flavor when eaten.