Food

Food Information

Vegetables

Onions

SCALLIONS

Scallions, also known as green onions, are available twelve months of the year. The best scallions and the largest crop are produced in California, although Ohio, New Jersey, and Texas have sizable crops. They are also grown for local consumption in most states.

Most Americans eat scallions raw. They use only the white root end of the stalk and discard the top portion with the green leaves. Yet in Oriental cuisine, the green leaves are highly prized.

Scallions have greatly improved in flavor over the years. They used to be quite strong, but newer varieties are quite gentle and mild.

If the scallions look crisp, if the leaves are dark green, and if the white area isn't discolored, they are fresh. Fresh scallions last for about a week when refrigerated.
Deamer 5/97