Scallions, also known as green onions and spring onions, are the immature stem and bulb of an onion. The bulb and leaves are eaten most frequently, but the stringy rootlets are also edible and are a concentrated source of minerals and flavor.
The scallion has antifungal and antimicrobial effects, but to a lesser degree than its onion relatives. They are a very good source of vitamins A,C, and B6, biotin, chromium, folic acid, and dietary fiber. They also contain some calcium, magnesium, and potassium. Scallions have been valued as a digestive aid.
The scallion bulb and leaves are frequently sliced thin and used to garnish a wide array of dishes. Scallions are also frequent ingredients in salads, soups, and stir-fries.
Scallions should be stored in a perforated bag in the refrigerator, where they will keep for about a week. All onions should be stored away from potatoes because they absorb the ethylene gas from the potatoes causing them to spoil sooner.
Citrus and Scallion Viniagrette
Yield: About 3/4 cup
While this fresh salad dressing is delicious, it can be changed in an infinite number of ways to suit your tastes, or the ingredients in your pantry!
Zest of one organic orange
1/4 cup + 2 tablespoons orange juice
2 tablespoons lemon juice or your favorite vinegar
1/2 teaspoon salt
1-2 scallions, roughly chopped
1 teaspoon honey
1 sprig mint (optional)
Combine all ingredients in a blender. Blend until smooth.