Scallion

Scallion, green onion, and spring onion are English names (with many other regional names throughout the world) for various Allium species. All of the Allium have hollow green leaves (like the common onion), but these are used while they lack a fully developed root bulb. Used as a vegetable, they are eaten either raw or cooked. Scallions have a milder taste than most onions.

Etymology

The words scallion and shallot are related and can be traced back to the Greek ασκολόνιον ('askolonion') as described by the Greek writer Theophrastus. This name, in turn, seems to originate from the name of the town of Ashkelon. The plant itself apparently came from farther east of Europe.

Types

Species and cultivars which may be called "scallions" include:

  • A. cepa
    • "White Lisbon"
    • "White Lisbon Winter Hardy"—an extra-hardy variety for overwintering
    • Calçot
  • "White Lisbon"
  • "White Lisbon Winter Hardy"—an extra-hardy variety for overwintering
  • Calçot
  • A. cepa var. cepa—Most of the cultivars grown in the West primarily as scallions belong to this variety. However, the "scallions" from A. cepa var. cepa {common onion) is from a young plant, harvested before bulbs form, or sometimes when slight bulbing has occurred.
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    This page contains text from Wikipedia, the Free Encyclopedia - https://wn.com/Scallion

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