Also called “spring onions,” scallions are very young ordinary onions (such as “shallots”) picked when beds of onions need to be thinned.
Scallions are young shoots of bulb onions, and are milder tasting than large bulb onions. They have a small, not fully developed white bulb end with long green stalks. Both parts are edible. Scallions are considered younger than a green onion because they should not have a bulb, while green onions should have a miniature bulb.
Negi or naganegi onions, which translates into “long onions” are another variety.
Season: available year-round
How to select: Choose scallions with crisp, bright green tops and a firm, narrow white base with almost no bulb formed.
How to store: Remove any rubber bands or damaged leaves, wrap in a plastic bag and store in the vegetable crisper section of the refrigerator for up to 5 days. Store away from odor-sensitive foods such as corn and mushrooms, which will absorb the odor of the scallions.
How to prepare: Often eaten raw, but you can also grill or saute them.