Sharp and zesty, with a slight hint of earthiness, scallions add a zesty flair to your meal.
More than just a garnish, which is usually where you find them, scallions, also known as green onions or Welsh onions.
They are esteemed members of the allium family, specifically, allium fistulosum, and very much their own variant of allium despite that some resources will try to convince you they are simply premature yellow onions. Welsh onions do not form a bulb at any point in their development and they have hollow leaves and scapes, which are the dark green ‘stems’. Although, they are referred to as a welsh onion, they do not originate in Wales, nor are they particularly popular there (the leek is more prominent in Welsh cuisine). There are various theories on how they came by their name, but none seem to be in total agreement.
From a culinary perspective, scallions have a lighter flavor and bright green leaves so they make a great garnish for both their mild potential and their color. You can toss them in salads, on soups/stews, throw them in baked dishes, really anywhere that needs a little zesty, lightly oniony pick me up.
From a health perspective, scallions are in the allium family and as such possess the beneficial qualities of other alliums. Scallions are a good source of Vitamin A and K, and a multitude of minerals like potassium, magnesium and copper. They have anti-inflammatory properties and can also help alleviate pain and irritation if used topically. Like leeks and other alliums, scallions are packed with plenty of phytonutrients that enhance health. For example, allicin, which studies show decrease cholesterol, lower blood pressure, and contribute to liver health. They are also antifungal, antibacterial, and antiviral. Research also demonstrates that the chemical compounds in scallions contribute to increased immune function and prevent cellular mutation.
A quick and easy way decorate your plate and boost your health.