Scallion
A young onion harvested for its slender green leaves and small, undeveloped bulb. Scallions are eaten raw or cooked.
Allium: A genus of flowering plants that includes onions, garlic, leeks, and chives. Scallions are young onions within this genus.
Chinese scallion oil: A fragrant oil infused with scallions, commonly used as a seasoning in Chinese cooking. Slowly frying scallions in oil concentrates their aroma for sauces and noodles.
Onion: A cultivated bulb vegetable in the species Allium cepa, valued for its layered underground storage organ. Scallions are harvested from onions before substantial bulb formation.
Cong you ban mian: A Shanghai noodle dish dressed with scallion-infused oil and dark soy sauce. Scallion oil supplies the defining aroma and flavor of this noodle dish.
Spring onion: An onion harvested young, often with a more developed bulb than a scallion. The name is sometimes used interchangeably with scallion, but can describe a larger-bulbed onion.
Scallion pancake: A savory Chinese flatbread made by folding scallions into layered dough. It showcases scallions as a filling whose flavor spreads through crisp, laminated dough.
Vegetative propagation: Plant reproduction from vegetative structures such as bulbs, roots, or cuttings rather than seeds. Scallions can regrow from their rooted bases when those bases are replanted or kept in water.
Okonomiyaki: A Japanese savory pancake made with batter, cabbage, and varied toppings or fillings. Scallions can season its batter or contribute a fresh topping.
Green garlic: Immature garlic harvested before its bulb fully develops, with tender leaves and a mild flavor. Its young green form resembles scallions but comes from garlic.
Kimchi: A Korean category of fermented vegetable dishes, commonly made with napa cabbage or radish. Scallions add aromatic flavor to many kimchi seasonings.