Scallion

Allium fistulosum is native to China and has been cultivated in East Asia for thousands of years.

• Originated in China, where it has been cultivated since at least 200 BCE
• Spread to Japan, Korea, and Southeast Asia in ancient times
• Introduced to Europe in the 1600s, where it became known as the "Welsh Onion"
• Now grown worldwide but remains most popular in East Asian and Latin American cuisines
• In Japan, the cultivar "Shimonita negi" is considered a premium vegetable with thick, sweet white stems
• In Korean cuisine, the larger cultivar "daepa" is essential for pajeon (green onion pancakes)
• The species is an important parent in the creation of some bulb onion hybrids (including the "Evergreen" bunching onion)

Allium fistulosum is a clump-forming perennial herb grown as an annual or short-lived perennial.

Plant:
• Erect, clump-forming, 30 to 80 cm tall
• Does NOT form a swollen bulb — the base remains cylindrical and slightly swollen

Leaves:
• Hollow, tubular, cylindrical, 1 to 2.5 cm in diameter
• Dark green, smooth, waxy, with a bluish-green cast
• 20 to 60 cm long, arising in a fan from the base

Base (pseudostem):
• The white lower portion — actually overlapping leaf sheaths, not a bulb
• Blanched white when earthed up (hilled with soil)
• Mild, sweet onion flavor

Roots:
• Fibrous, shallow, white
• The plant readily produces new roots from the base, allowing easy propagation by division

Flowers:
• Spherical umbels, 4 to 8 cm across, on stiff, hollow scapes
• Numerous small, pale yellow to white, star-shaped flowers
• Blooms in summer, attractive to pollinators

Seeds:
• Small, black, angular, similar to other Allium species

Scallions are low in calories but provide a range of nutrients.

Per 100 g raw scallions:
• Energy: approximately 32 kcal
• Carbohydrates: 7.3 g (including 2.6 g fiber)
• Protein: 1.8 g
• Vitamin K: 207 mcg (173% DV) — outstanding source
• Vitamin A: 997 IU
• Vitamin C: 18.8 mg (31% DV)
• Folate: 64 mcg (16% DV)
• Calcium: 72 mg
• Potassium: 276 mg
• Contains allicin and organosulfur compounds with cardiovascular benefits
• Rich in flavonoids including quercetin and kaempferol
• The green portions are significantly more nutritious than the white portions

Scallions are among the easiest vegetables to grow.

Planting:
• Direct-seed in spring or autumn, 6 mm deep
• Germinates in 7 to 14 days
• Thin to 5 to 8 cm apart for full-sized plants
• Can also be regrown from grocery store cuttings — place root ends in water and they will resprout

Site:
• Full sun to partial shade
• Well-drained, fertile soil, pH 6.0 to 7.5
• Tolerates poor soils better than most vegetables

Care:
• Keep soil consistently moist
• Hill soil around the bases to blanch the white portion
• Fertilize lightly with balanced fertilizer or compost

Harvest:
• Begin harvesting when plants are 15 to 20 cm tall — typically 60 to 80 days from seed
• Pull entire plants or cut 5 cm above the base for regrowth ("cut and come again")
• Perennial plants can be harvested year-round in mild climates
• Division of established clumps rejuvenates plants every 2 to 3 years

Culinary uses:
• Raw: thinly sliced as a garnish for soups, noodles, rice dishes, and salads across Asian cuisines
• In Chinese cuisine: stir-fries, scallion pancakes (cong you bing), dumpling fillings, scallion oil noodles
• In Japanese cuisine: garnish for ramen, miso soup, and soba; in negimaki (scallion rolled in beef)
• In Korean cuisine: pajeon (scallion pancakes), kimchi, and as a raw garnish
• In Mexican/Latin cuisine: as a finishing garnish, in pico de gallo, and in ceviche
• In Caribbean cuisine: in jerk seasoning and as a key component of "seasoning peppers"
• Scallion oil — oil infused with fried scallions (Chinese scallion oil)
• In salads, sandwiches, and egg dishes
• Grilled whole as a side dish (Korean paju)
• Pickled as a condiment
• Cream cheese and scallion spread