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SCALLIONS


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

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

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

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