Ingredients · Spice
Green Onion
Allium fistulosum · Amaryllidaceae (amaryllis family)
What it’s like, and how to use it
How to use it
Scattered on anything hot — noodles, congee, baked potato, eggs, soup. Stirred into dips and compound butter. In scallion pancakes and fried rice. It needs moisture and a moment; on a dry dish it stays papery.
With food
Noodles and rice. Potato. Eggs. Sour cream and cream cheese. Ginger and garlic. Sesame. Soy. Fish.
With spices
Ginger and garlic — the trinity. Sesame. White pepper. Chile. Thyme and allspice, in the Jamaican direction.
With tea
Not a tea ingredient.
Its story
Where it comes from
The Welsh onion, one of the plants sold as scallions, comes from China — and the Welsh in the name is an old word meaning foreign, not a reference to Wales, whose own green allium is the leek. Our lot names no origin.
What happened
The scallion carries the name of an ancient city. Latin Ascalōnia caepa — the Ascalonian onion, after Ascalon on the Levantine coast — became Old French eschalotte, and from there both shallot and scallion. In Chinese cooking, scallion, ginger and garlic together are often called the holy trinity, the way French cooking has its mirepoix. In parts of Ireland a dish of champ was set under a hawthorn at Samhain, with a spoon left in it for the fairies. And in Catalonia the calçot has its own winter feast: green onions earthed up so more of the stem stays white, grilled black over vine cuttings, wrapped in newspaper, peeled by hand and dipped in a romesco sauce — a tradition credited to one farmer of Valls around the turn of the twentieth century.
On the shelf with it
Sold on its own, and in these blends.
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Sold outGreen Onion
Regular price From $5.99 CADRegular price
