Scallions refer to several members of the onion family which have not fully matured into a bulb.

Varieties of scallions include “scallion”, green onions and young leeks. Each has a white base and long, green straight leaves. All scallion varieties can be used interchangeably.

The green tops of scallions, provide more beta-carotene, vitamin C, folate, and calcium, ounce for ounce, than full grown onions.

Selecting and Storing Scallion

Choose scallions with bright green straight leaves and crisp white bases. Store in the crisper of the refrigerator for up to one week.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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