Scallion

Scallions(also known asgreen onionsandspring onions) are edible vegetables of various species in the genusAllium. Scallions generally have a milder taste than mostonions. Their close relatives includegarlic,shallots,leeks,chives,andChinese onions.The leaves are eaten both raw and cooked.
Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to otherAlliumspecies wherebulbsfully develop, such as commercially availableonionsandgarlic. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes.
The namesscallionandshallotderive from theOld Frencheschalotte, by way ofeschaloigne, from theLatinAscalōnia caepaor "Ascalonian onion", a namesake of the ancient Eastern Mediterranean coastal city ofAscalon.
Other names used in various parts of the world include spring onion, green onion, table onion, salad onion, onion stick, long onion, baby onion, precious onion, wild onion, yard onion, gibbon, syboe (Scots), and shallot.
Species and cultivars that may be used as scallions include
Scallions generally take 7–14 days to germinate depending on the variety.
Scallions may be cooked or used raw, often as a part ofsalads,salsas, or as agarnish. Scallion oil is sometimes made from the green leaves, after they are chopped, lightly cooked, and emulsified in avegetable oil.
InCatalan cuisine,calçotis a type of onion traditionally eaten in acalçotada(plural:calçotades). An eponymous gastronomic event is traditionally held between the end of winter and early spring, wherecalçotsare grilled, dipped insalvitxadaorromesco sauce, and consumed in massive quantities.
InIreland, scallions are chopped and added to mashed potatoes, known aschampor as an added ingredient toColcannon.
InMexicoand theSouthwest United States,cebollitas(transl.little onions) are scallions that are sprinkled with salt, grilled whole, and eaten with lime juice, cheese and rice. They are typically served as a traditional accompaniment toasadodishes.At thePassovermeal (Seder),Afghan JewsandPersian Jewsstrike one another with scallions before singing "Dayenu", thus re-enacting the whipping endured by the Hebrews enslaved by the ancient Egyptians.
InAsian cuisine, diced scallions are often used insoup,noodle, andseafooddishes,sandwiches,curries, and as part of astir fry. The bottom half-centimetre of the root is commonly removed before use.
InChina, scallion is commonly used together with ginger and garlic to cook a wide variety of vegetables and meat. This combination is often called the "holy trinity" of Chinese cooking,much like themirepoix(celery, onions, and carrots) in French cuisine or theholy trinityin Cajun cuisine. The white part of scallion is usually fried with other ingredients while the green part is usually chopped to decorate finished food.
InIndia, it is sometimes eaten raw as an appetizer. In north India, coriander, mint and onion chutney are made using uncooked scallions. It is also used as a vegetable with Chapatis and Rotis. Insouth India, spring onions stir fried with coconut and shallots (known asVengaya Thazhai PoriyalinTamilandUlli Thandu UpperiinMalayalam) are served as a side dish with rice.
InJapan,tree onions(wakegi) are used mostly as topping of Japanese cuisine such astofu.
InNepal, scallion is used in different meat dish fillings likemomoand choyla (meat intertwined with scallion and spices).
In the southernPhilippines, it is ground in amortaralong with  ginger andchili pepperto make a native condiment called wetpalapa, which can be used to spice dishes or as a topping for fried or sun-dried food. It can also be used to make the dry version ofpalapa, when it is stir fried with fresh coconut shavings and wet palapa.
InVietnam, Welsh onion is important to preparedưa hành(fermented onions) which is served forTết, the Vietnamese New Year. A kind of sauce,mỡ hành(Welsh onion fried in oil), is used in dishes such ascơm tấm,bánh ítandcà tím nướng. Welsh onion is the main ingredient in the dishcháo hành, which is a rice porridge used to treat thecommon cold.