Scallions (Spring Onions)
Scallions (Spring Onions)
Scallions (Spring Onions)

    Scallions (Spring Onions)


    Origin: Local Farm

    Scallions and green onions are literally the same thing. There. Now you know. The only difference is how they’re chosen to be labeled. 

    Spring onions, on the other hand, are a different thing. The bulb of a spring onion is much larger, compared to the small, not-so-bulbous scallion. The bulb of a spring onion actually looks like a mini onion, spherical and bright white.

    In terms of flavour, scallions have the sharp, somewhat-spicy, sweet-peppery flavour that white and yellow onions produce. This makes them a nice substitute for small amounts of chopped onions, in a pinch. 

    Scallions (green onions) have a few uses, but the most common is as a garnish. We wouldn't suggest biting into a regular onion raw, but scallions add some of that oniony flavour in a much more subtle way, so they are great sliced up and used raw. Toss them into salsa, on top of roasts, or add some slivers to soups, noodles or fried egg goodness.

    The green parts are great for slicing thin and sprinkling atop anything from soup to white rice. The more pungent white parts are great for slicing and throwing into a stir-fry or some fried rice. But if you want to get some serious char on a scallion, go ahead and roast or grill it whole at high heat. The aggressively coloured allium is perfect for adding to yoghurt dips or vinaigrettes. Scallions are killer in and on some green curry too.

    The bright onion flavour of scallions turns sweet when cooked, and one great way to get there is roasting. Toss them in oil, season with salt and pepper, and roast until crispy and delicious. Use higher heat for a crisper crunch, or lower heat for soft, gently roasted, caramelised  onions. You can chop them up for a garnish, blend roasted scallions into soup for a complex flavour, or eat them whole dipped into Hummus or Romesco sauce.

    Just like roasting but with a lot more charred flavour goodness, grilling scallions is a fast and easy way to cook them. We love the crispy charred bits, which can add heightened flavour to salsas, dips, and salads.

    Do you love creamy spinach and artichoke dip? Make a similar spread with scallions by roasting the onions before blending in the cream cheese. Or add scallions into your creamy potato gratin mix for pretty colour and bright flavour.