Scallion
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The common name scallion is associated with various members of the genus Allium that lack a fully-developed bulb. They tend to be milder tasting than other onions and are typically used raw in salads in western cookery. Diced scallion are often used in soup, noodle, seafood, and sauce in eastern cookery.
Scallions are also sometimes known as green onions in the U.S. and spring onions in England and Wales and some Commonwealth countries. In parts of Australia they are known as either 'eschallots' (silent 'e', also spelt 'shallots') or 'spring onions' depending on the region. In Scotland, they are referred to as 'Cibies', and Northern Ireland adheres to 'scallion'. The Republic of Ireland and Jamaica use the term "scallions". Confusingly, the term "green onion" can also be used for immature specimens of the ordinary onion Allium cepa.
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. [link]
Trivia
- The Carlow gaelic football team are nicknamed "The Scallion Eaters" (pronounced "Aters").
- In 2003, there were several outbreaks of hepatitis A, in the United States, linked to contaminated green onions imported from Mexico.
[FDA Statement] - In Wales(UK), spring onions are often known as "gibbons" (pronounced "jibbons").
External links
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