Scallion

  • Season: November-December-January-February-March-April-May-June-July-August-September-October
  • Brand: Eren
  • Production Capacity: 120 TON / WEEK during the season
  • Price: Please click the "+GET OFFER" button to see prices
  • Delivery Terms: EXW/FCA/FAS/FOB/CFR/CIF/CPT/CIP/DAP/DDP

Scallions (a.k.a. green onion, spring onion and salad onion) are vegetables of various Allium onion species. Scallions have a milder taste than most onions. Their close relatives include the garlic, shallot, leek, chive, and Chinese onion.

Although the bulbs of many Allium species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. In common with all Allium species, scallions have hollow, tubular green leaves, growing directly from the bulb. These leaves are used as a vegetable; they are eaten either raw or cooked. The leaves are often chopped into other dishes, in the manner of onions or garlic. Also known as scallions or green onions, spring onions are in fact very young onions, harvested before the bulb has had a chance to swell.

Scallions are small in size, averaging 12-15 inches in length and 1-2 centimeters in diameter, and have elongated, slender leaves with a straight base. The thin, green leaves are long, hollow, tender, and stiff with a crunchy texture. Connecting into the leaves, the base is firm, juicy, and crisp with a white tip that transitions into a red-purple hue. There are also fine, white-brown root hairs at the bottom of the base. Scallions are crisp, grassy, and slightly pungent with a mildly sweeter flavor than mature onions. Scallions are available year-round. Scallions are an excellent source of vitamin A, beta-carotene, vitamin C, calcium, folate, and antioxidants. Due to different elevation levels and many villages inside its land, Turkey has good quality scallions both for export and local use.

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