Scallion

Scallions offer a mild onion flavor and fresh color, great for garnish or light cooking.

Flavor

How to use it

Raw Garnishing. Slice thinly. Their natural flavor is fresh and bright when raw.

In Stir-fries. Add near the end to keep them crisp and flavorful.

Common mistakes

• Cooking too long ruins their crispness and flavor.
• Too much white part means a stronger onion taste.

What goes with scallion

• Scotch Bonnet. Scallion's fresh bite is a standard partner to scotch bonnet in jerk and Caribbean marinades.
• Doubanjiang. Scallion adds fresh bite to doubanjiang's deep, salty heat.
• Sesame Oil. Shared sulfury aroma compounds create a savory note.
• Soy Sauce. Soy's umami deepens scallion’s sharp, fresh notes.
• Duck. Scallion's fresh bite cuts duck's richness in Peking-style dishes.
• Pork Belly. Raw or charred scallion adds fresh bite against pork belly's richness.
• Potato. Scallion's fresh bite lifts starchy mashed or roasted potato.
• Radish. Scallion's fresh bite complements radish's peppery crunch.

Try tonight

• Sprinkle over fried rice.
• Mix into salads for crispness.
• Add to egg dishes for a mild onion taste.

Storage

Refrigerate wrapped in damp paper towels or in water to maintain freshness.