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I Say Scallions, You Say Green Onions, Let’s Cook!


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Scallions, or green onions, are the most fun, versatile vegetable. You can sear the whole thing on a grill as a succulent, pungent vegetable side dish. You can slice them to put on top of salads raw, or throw into in omelet for some gorgeous bright green color and flavor. You can use the green tip as a string to wrap other vegetables with, as a cute appetizer, much like how chives are used. You can sauté them as you would onions, for a slightly milder taste in a base for soups. They are found most in Asian-style dishes and curries.

Along with their relative shallots, scallions can be traced back to the Greek askolonions, which are believed to originate from the town of Ashkelon, in modern-day Israel. Scallions have a small, underdeveloped white bulb at the base, where the mild onion flavor is most concentrated, and a long green stalk that can be used as a replacement for the [more expensive and less long-lasting] chive. They can last for a week in the crisper drawer of your fridge, or if you are neglectful with your produce like I am, you can simply peel off the outer layer if it starts to yellow or wilt.

The coolest part about scallions is that you can re-grow them.

Here’s a simple how-to:

  1. Use most of scallion as you normally would, but preserve the root end with some white intact
  2. Place root-side down in a mason (glass) jar filled with water, root side down. They will balance better if you put other scallion roots in the jar as well.
  3. Place on window sill, where they are exposed to light, and wait a week.
  4. You will see how fast they grow!! You will have more yummy green tip and onion-y white bulb soon!

You might not be able to repeat this more than once, but you can still stretch your dollar!

Enjoy these recipes with scallions!

Sauteed Quinoa with Scallions and Mint

Sesame Roasted Mushrooms and Scallions


Sesame Scallion Lo Mein Pancakes





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About Jessica Levenson


Jessica is currently a sophomore at Barnard College majoring in religion, and actively involved in Jewish life on campus. She is from West Orange, NJ and attended Rae Kushner Yeshiva High School. Jess aspires to one day be a chef in Israel.




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