Scallion

Multiple plants, one name

“Scallion” is used loosely for several different Allium species and varieties:

• True scallions (Allium fistulosum) — never form bulbs; long thin white-and-green
• Bulb onions harvested young (A. cepa) — small bulb forming at base
• Welsh onions — perennial, often confused
• Spring onions — typically harvested young bulb onions

In American grocery stores, the green-onion bunch usually contains young A. fistulosum or young bulb onion. Asian groceries often have specifically thicker scallions for stir-fry and dumpling fillings.

Use the whole thing

Different parts of the scallion serve different purposes:

• White base — sautéed at the start of cooking, like onion
• Pale green middle — sautéed or eaten raw, milder
• Dark green tops — typically raw garnish; cooks down to nothing if heated

Many recipes specify “white parts only” or “green tops only” — the difference matters. Throwing the whole scallion in a pan loses the chance to use each part for what it does best.

Regrow on the windowsill

A handy kitchen trick: scallion bottoms regrow if you leave 2-3 cm of white base with roots intact. Stand them root-down in a glass of water on a windowsill, change the water every other day, and you’ll have new green tops within a week. The regrown scallions aren’t quite as flavorful as fresh, but they’re free, indefinite, and impressive to housemates.