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Experts break down the difference between scallions, green onions, and spring onions—and how to buy them and use them in your cooking.
Scallions may be cooked or used raw, often as a part of salads, salsas, or as a garnish. Scallion oil is sometimes made from the green leaves, after they are chopped, lightly cooked, and emulsified in a vegetable oil. In Catalan cuisine, calçot is a type of onion traditionally eaten in a calçotada (plural: calçotades).
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Allium fistulosum, the Welsh onion, also commonly called bunching onion, long green onion, Japanese bunching onion, and spring onion, is a species of perennial plant, often considered to be a kind of scallion. The species is very similar in taste and odor to the related common onion, Allium cepa, and hybrids between the two (tree onions) exist.
In case there was any confusion, leeks are not green onions. Yes, they can mistaken for giant scallions (they both have rooty white bulbs and green stalks, after all), but they are in fact, very ...
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Chives, green onions, scallions—are they all the same? There's a lot of confusion around these little green alliums you often see sprinkled atop stir-frys or cooked into soups.Alike in shape and ...
An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011.