Scallions, also known as green onions, are elegant members of the allium family featuring long, slender white stems that fade into deep green tops. Scallions have a stronger flavor compared to their chive cousins, but with a milder bite than mature, bulbous onions. The tender green tops make a colorful garnish for soups, stews, and rice dishes, and the white stems have a pungent kick that holds up well to heat when sliced and tossed into stir-fries and sautés.
Scallions are super versatile for all cuisines, but they are a staple in Chinese, Japanese and Korean dishes. These lovely alliums play especially nicely with flavors like ginger, garlic, rice, eggs, butter, fresh herbs, and tomatoes. Much more than just a garnish, we recommend trying scallions roasted whole and topped with miso dressing, or stirred into tangy greek yogurt for a delightful, herby veggie dip.
The trick to keeping scallions fresh is to store them upright in an inch of water in a tall container covered loosely with a zipper-lock bag.