– Scallions are part of the allium family
– Scallions are harvested early
– Scallions have a small white base
– Scallions have long green stalks
– Both the white and green parts of scallions can be used in cooking
– Scallions can be consumed raw or lightly cooked
– Scallions are not the same as spring onions
– Spring onions have a larger white base
– Spring onions have a more bulbous white base.
– Shallots and scallions are aromatic plants that belong to the same family as onions, leeks, garlic, and chives.
– Shallots are bulb-like with a delicate garlic-like flavor, while scallions have a thin white bulb and edible stalks.
– Scallions are actually unripe, sweet onions that are picked before the bulb matures.
– The green onion, or scallion, comes from the species ‘Allium fistulosum’ and is believed to have originated in northern China.
– The shallot originated in Asia Minor and its scientific name, ‘Allium ascalonicum’, is derived from an ancient seaport called Ascalon.
– Shallots are said to have been discovered by Crusaders in Ascalon and brought back with them.
