Scallions, also known as green onions (same thing) are a lovely addition to many dishes. When you cruise the farmers market in the early spring you’ll likely see bunches stacked high of this wonderful allium. I love that scallions aren’t overpoweringly “onion-y.” Instead, they offer a mellow and bright flavor that can be enjoyed raw or cooked. I love using scallions in asian inspired dishes (mainly in the sauces!!) or simply thrown onto the grill (whole stalk and all!) for a simple happy hour snack. Bonus, the greens are edible as well and offer a subtle onion flavor that’s great garnished on any dish. Scallions are grown spring-fall and deserve a spot in your farmers market basket!


Spring, Fall, Summer

Cooking Options

Raw, Grilled, Roasted, Sautéed

Storage Best Practice

Keep scallions in a plastic bag in the fridge for up to 2 weeks

All Scallions Recipes