A vegetable that is a young onion which has a white base, not developed into a bulb yet, and long, straight, green leaves. The small white base and the leaves are both edible, and can be eaten raw or cooked, or added to salads and other dishes. Also called a green onion or spring onion.
Scallions are available all year round. When selecting, choose those that have unblemished white bulbs with dark green, firm textured leaves. To store, place in a plastic bag and keep in the vegetable drawer of the refrigerator for a week or longer.