VEGETABLE OF THE WEEK Spring Onion (Scallion)


A scallion, also commonly known as spring onion, green onion or salad onion, is associated with various members of the genus Allium that lack a Fully – developed bulb. Harvested For their taste, they tend to be milder than other onions and may be steamed or set in salads in Western cookery and cooked in many asian recipes. Diced scallions are often used in soup, noodle and seafood dishes, and in sauces in eastern dishes, after removing the bottom quarter inch or so of the root end.

The species most commonly associated with the name is the Welsh onion, Allium Fistulosum. Scallion is sometimes used For Allium ascalonicum, better known as the shallot. The words scallion and shallot are related and can be traced back to the Greek askolonion as described by the greek writer Theophrastus; this name, in turn, seems to originate From the Philistine town of Ascalon. The shallots themselves apparently came From Farther east.

Other Names And Varieties

Scallions have various common names throughout the world. In some, countries, green onions are called shallots, and shallots are referred to by alternative names such as eschallot or eschalotte.

  • Argentina: cebolla de verdo
  • Australia: shallots
  • Austria: jungzwiebel
  • Bolivia: cebolla verde
  • Brazil: cebolinha verde
  • Bulgaria: Fresh onion
  • Cambodia: slirk k’tum
  • Canada: green onion
  • Quebec: echalote
  • China: cong
  • Chile: cebollin
  • Colombia: rama or cebolla larga
  • Cuba: cebollino
  • Czech republic: jami cibulka
  • Dominican republic: puerro
  • Egypt: basal axdar
  • Finland: vihersipuli
  • France: ciboule
  • Germany: winterzwiebel
  • Italy: cipollotti

Etc. Etc. Etc.


The scallion is a culinary herb. Grown in Jamaica and Trinidad and Tobago, it is similar in appearance to the scallion, Welsh onion and leek, though said by Jamaicans to be more Flavoursome. Like these others, it is a relatively mild onion that does not Form a large bulb.

The Jamaican name is probably a variant of scallion, although like scallion, this term is itself used loosely at different times to denote the spring onion, the leek, the shallot and the green stalk of the immature garden onion. The spelling escalion is recorded in the eighteenth century; scallion is older, dating From atleast the Fourteenth century. To add to the confusion, the spring onion is known in some countries as the eschallot. The term scallion is now not current in English outside its Jamaican usage.

Scallion is a common and much prozed ingredients in authentic Jamaican cuisine, in combination with thyme, scotch bonnet pepper, garlic and allspice (called primento). Recipes calling For scallion sometimes suggest the use of leek as a substitute, though in salads, scallions would be more appropriate; neither is seen by Jamaicans as truly adequate. Jamaican dried spice mixtures that include scallion are available commercially. Fresh scallion is difficult to Find and expensive outside Jamaica itself.


Spring onion recipes can be easily Found in Ayesha’s Kitchen:

Vegetable Mushroom Rice

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