The name scallion, or spring onion, can be applied to several members of the onion family, including immature onions (white, yellow or red), young leeks, and sometimes tops of shallots. True scallions, readily available in most Asian stores, are generally long and straight, whereas the others are usually slightly curved, showing the beginnings of a bulb.
Season: Optimal
season is from April through June
Purchasing Tips: Choose crisp, bright green tops and a firm white or red base. Avoid if tops droop or have started to decay.
Storage: Store in vegetable crisper section of refrigerator for up to 5 days.
Cooking Tips: Can be used raw, grilled or sautéed.
Nutritional Info: Contains vitamins A and C, magnesium, calcium
