Green or spring onions have small white bulbs and long green stalks.
Green Onions are thought to have originated in Central Asia or possibly the area of West Pakistan and Iran.
Onions have been cultivated for thousands of years, and are used in nearly every cuisine.
Scallion, green onion, or spring onion have a milder flavor than most onions, and may be eaten raw, fried, grilled, in soups, pickled, blanched, in pancakes, etc.
Common Names: green onion, scallion, bunching onion, shallot (Australian usage), spring onion (British usage), Chinese onion
How much does a green onion weigh?
|Green or Spring Onion, Scallion|
|Medium||(4 1/8″ long)||15g||0.5oz|
|Large,||1 bunch (avg 3-4 per bunch)||90g||3.2oz|
|Medium,||1 bunch (avg 6 per bunch)||90g||3.2oz|
|Small,||1 bunch (avg 18 per bunch)||90g||3.2oz|
Conversion from grams to ounce: 28.3495231g(rounded to 28.35)= 1 oz
What You Need to Know about the Green Onion
The green onion (also known by the other names such as scallion, Welsh onion, or Japanese bunching onion) belongs to the Liliaceae family and is a close relative of garlic, shallot, leek and chives. It is characterized by its long and thin tubes with distinct, mildly oniony taste.
The green onion is used for various applications. Commonly used raw, it is considered a great addition for salsas, salads and many other Asian recipes. It also has cooking applications such as stir-frying, sautéing, and grilling.
Do you know that you can tell the variety of a green onion by just looking at the bottom of its green leaves? Continue reading this article to learn about the history of the green onion and its popular uses today.
The origin of the green onion can be traced back to China as it has been mentioned about 2000 years ago as a popular herb remedy in the classic book of medicinal plants called Shen Nong Ben Cao Jing. The herb is said to be native to Asia and grows in warm climates. However, the green onion has been observed to grow in many parts of the world.
Where the Scallion is Grown
The green onion is grown in many regions around the world, although it grows best in countries with warm climates. As of 2017, the leading of producers of green onions is China, Niger, and Japan.
The green onion is considered an excellent source of various vitamins and minerals including vitamin A, vitamin C, beta-carotene, folate, and calcium.
According to FoodData Central, a medium-sized green onion contains:
- Calories: 4.8
- Fat: 0g
- Sodium: 2.4mg
- Carbohydrates: 1.1g
- Fiber: 0.4g
- Sugar: 0.4g
- Protein: 0.3g
Green onions are actually just immature onions picked before they are fully grown. As they can be picked from any type of onion, they can vary according to appearance and taste. Below are the common varieties of green onions.
Basic Green Onion. The green onion is usually confused with the spring onion, but the latter actually has larger bulbs. Unlike the onion which makes you cry when chopped, cutting the green onion will not make you shed tears because it is very mild. The entire green onion can be eaten raw or cooked and the white part of the vegetable has the most flavor. In New England and mid-Atlantic states, the green onion is called scallion, while the rest of the United States call it simply green onion. It is popularly used in many Asian dishes.
Chive. The chive has blade-like leaves that could grow as high as two feet. Its flowers are spiky and have purplish-pink flavor. Commonly used as a garnish, the chive has a very light and delicate garlic-like flavor. The chive is usually used to sprinkle over eggs, dips, and potatoes. It must be cut finely to bring out its true flavor.
Leek. This variety of the green onion is unique because it does not produce cloves or bulbs. It is also larger in size and usually taller. The root of a leek is white and cylindrical, and the vegetable has an earthy and mild taste – the sweetest among other varieties. When cooked, the leek turns silky but it is crunchy when eaten raw.
Spring Onion. The spring onion got its name because it is harvested during spring season. Its bulb is relatively larger in size compared to that of the green onions. It is also thinner. The bulbs of the spring onion can be chopped or roasted and added to a variety of recipes containing meat, fish, and mashed potatoes among others.
The green onion is commonly used as a flavor-booster for many recipes. It can be used in soups, noodles, seafood dishes, etc. Some countries use the green onion for specific dishes such as the ones listed below.
- Mexico and United States – The green onion is sprinkled with salt and grilled. It is eaten along with cheese and rice.
- Japan – The green onion is used as a topping for Japanese cuisine like tofu.
- China – Chinese cuisines are improved using the green onion, together with ginger and garlic. The white part is fried with other ingredients, while the green part is used to decorate the finished food.
- Vietnam – The green onion is used to prepare dưa hành or fermented onions which is served during the Vietnamese New Year. It is also used to prepare sauce for various dishes such as such as cơm tấm, bánh ít and cà tím nướng.
- India – The Indians eat the green onion as an appetizer.
- United Kingdom – Chopped green onions are added to mashed potatoes as an ingredient for potato salad.
- Philippines – The green onion is ground together with ginger and chili pepper to create a spice or topping for sun-dried foods.
There are also other uses that the green onion is known for and some are listed below.
- Treating common cold. Eastern herbalists believe that the green onion can be used to treat common cold. However, it is not approved by the Food and Drug Administration.
- Fighting infections. The green onion is also believed to have anti-fungal and anti-bacterial properties.