October 07, 2009
Just finished, and thoroughly enjoyed, Garlic and Sapphires by Ruth Reichl, editor of the now defunct Gourmet Magazine (sadly closing after 75 years in print). The account of her time ...
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A scallion, also commonly known as green onion, spring onion or salad onion, is associated with various members of the genus ''Allium'' that lack a fully-developed bulb. Harvested for their taste, they tend to be milder than other onions and may be steamed or set in salads in western cookery and cooked in many Asian recipes. Diced scallions are often used in soup, noodle and seafood dishes, and in sauces in eastern dishes, after removing the bottom quarter-inch or so of the root end. The species most commonly associated with the name is the Welsh onion, ''Allium fistulosum''. "Scallion" is sometimes used for ''Allium ascalonicum'', better known as the shallot. The words ''scallion'' and ''shallot'' are related and can be traced back to the Greek ''askolonion'' as described by the Greek writer Theophrastus; this name, in turn, seems to originate from the Philistine town of Ascalon (modern-day Ashkelon in Israel). The shallots themselves apparently came from farther east.' at Google Books, last retrieved 2007-03-31
A Spring Onion, also known as a scallion, is a young onion with a slender bulb. They have a stronger flavor and is commonly chopped and diced and used in salads or preparing salsa.
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