About the Vegetable :Spring onions, also known as Scallions are one of various Allium species, all of which have hollow green leaves (like the common onion), but which lack a fully developed root bulb.Scallions are small immature plants of lily (allium) family root vegetables such as onion, shallots…etc. Precisely speaking, the term spring onions denote to the bulb, Show varieties including its top greens of Allium fistulosum (Welsh onion), a sub-species in the broad onion (allium) family, especially in the west. Some of the common names used are spring onions, green bunching onions...etc. In general, spring onions are young immature plants harvested very early before the plant grows further big, and its bulb becomes larger. For the same purpose, the crop is planted closely in the field in order to stunt their bulb's growth.Unlike its fellow members such as A.cepa (onion), and A.cepa aggregatum (shallots) which produce large underground bulbs; Allium fistulosum (welsh onion) are non-bulging and cultivated for their top crispy greens.
Scientific / Binomial name : Allium tricoccum
Popularly Known as :Allium tricoccum, Scallion, Calçot, ramps, spring onion, ramson, wild leek, wood leek, green onion, spring onion (in Britain), salad onion, table onion, green shallot, onion stick, long onion, baby onion, precious onion, yard onion, gibbon, syboe, scally onion and wild garlic.
Usage :
Freshly chopped scallions are used in raw salads as a garnish.
Fresh leaves (bunching) are one of the common ingredients in stews, and stir-fries. They mix well with potato, seafood, carrot, cabbage, green peas...etc.
Spring onions also used in pancakes, soufflés, pasta, fritters, noodles, soup...etc.
In South Asian region, spring onions added especially in vegetable stir-fries, noodles, fried-rice, rice-pulao,etc.
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