Scallion
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2008-07-16T09:07:42Z
Georgeg
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/* Other names and varieties */
{{Refimprove|date=April 2008}}
:''"Green onions" redirects here. For the Booker T. & the M.G.s instrumental, see [[Green Onions]]. For the album, see [[Green Onions (album)]].''
[[Image:Scallion.jpg|thumb|right|Scallions]]
[[Image:Spring onion.jpg|thumb|250px|Chopped scallions]]
A '''spring onion''', also commonly known as '''scallion''', '''green onion''' or '''salad onion''', is associated with various members of the genus ''[[Allium]]'' that lack a fully-developed bulb. They tend to be milder tasting than other [[onion]]s and are typically steamed and set in [[salad]]s in western cookery and cooked in many [[Asian cuisine|Asian]] recipes. Diced scallions are often used in [[soup]], [[noodle]] and [[seafood]] dishes, and in [[sauce]]s 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.<ref>''[http://books.google.com/books?hl=en&lr=&id=dE7a8SJ9Q7AC&oi=fnd&pg=PR9 Allium Crop Science: recent advances]'' at [[Google Books]], last retrieved [[2007-03-31]]</ref>
== Other names and varieties==
[[Image:Pajori.jpg|thumb|right|265px|''Pajori'', a Korean salad of spicy seasoned scallions]]
Scallions have various common names throughout the world.
* [[Australia]]: The normal term is ''spring onion'', but the [[New South Wales Department of Primary Industries]] has introduced the term ''shallot''. This has also required the renaming of [[shallot]]s to ''eschalotte''.
* [[Brazil]]: ''cebolinha-verde'', meaning "small green onions" and is usually sold combined with [[parsley]] to form "cheiro verde", literally "green smell". "Cebolinha" is also the name of a popular comics character, named so because his scallion-like hair, known in English as [[Jimmy Five]].
* [[Bulgaria]]: ''пресен лук'', meaning "fresh onion". Extensively used in various popular Bulgarian salads, usually in combination with [[lettuce]] and [[tomato|tomatoes]]
* [[Cagayan]], [[Philippines]]: ''lasuna'' especially to dark, green scallions. Used widely in sauces and as garnishes.
* [[Quebec]], [[Canada]]: ''échalote''.
* [[Cebu]], [[Philippines]]: ''sibuyas dahunan'' derived from the two local words ''sibuyas'' meaning onion and ''dahunan'' meaning leafy or with a leaf.
* [[China]]: They are usually called ''cong'' (葱).
* [[Cuba]]: Usually called ''cebollino'' which could be something like "small onions".
* [[Denmark]]: ''Forårsløg'', which literally translates to ''spring onions''.
* [[Germany]]: ''Frühlingszwiebeln'', which literally translates to ''spring onions''. The term ''Schalotte'' has also been used.
* [[Great Britain]] and some [[Commonwealth of Nations|Commonwealth]] countries: The most popular name is ''spring onions''.
* [[Greece]]: ''κρεμμυδάκια'' literal translation to ''small onions''.
* [[Wales]]: They may also be referred to as ''gibbons'' (pronounced jib-uns).
* [[Scotland]]: They may be referred to as ''cibies'' or ''syboes''.
* [[Hong Kong]]: The term ''spring onions'' is used.
* [[Ireland]]: The term ''scallions'' is used.
* [[Italy]]: They are usually called "cipollotti" or "cipolline novelle".
* [[India]]: They are called ''spring onions'' and they are available widely.
* [[Indonesia]]: They are referred to as ''Daun Bawang'' which literally translates to ''onion leaf'' from their green and leafy form.
* [[Iran]]: They are referred to as ''Tarreh'' and are used in many dishes.
* [[Japan]]: {{nihongo|''negi''|ねぎ|}}. Traditionally, green scallions similar to those available in other countries have been used in the [[Kansai region]]; Kyoto's ''kujo negi'' is a representative variety of this type. In the [[Kantō region]], large white-stalked varieties such as ''tokyo negi'' outwardly resemble [[leek]]s, although their culinary use is closer to scallions than to leeks.
* [[Korea]]: ''pa'' ([[hangul]]: 파).
* [[FYROM]]: They are called ''млад кромид'' meaning "young onion".
* [[Malay language|Malay]]: They are called ''daun bawang''.
* [[The Netherlands]]: ''Bosuitjes'', which literally translates to ''forest onions'' or ''Lenteuitjes'', which translates to ''Spring Onions''.
* [[New Zealand]] : They are called "Spring Onions"
* [[Norway]]: They are called "vårløk", which translates to "spring onion".
* [[Peru]] : They are called "Cebollita china" which literally translates to "chinese onion"
* [[Romania]]: They are called "ceapă verde", which translates to "green/immature onion"
* [[Serbia]]: They are known as ''mladi luk'' ("Young onions").
* [[Catalonia]], [[Spain]]: There is a variety known as ''[[Calçot]]'', (though this can be used to mean the immature sprout of an ordinary onion after over-wintering). They are eaten roasted and accompanied by a savoury dip.
* [[Sweden]]: They are known as "salladslök" which translates to "salad onions". Some people use "vårlök" which is a literal translation of spring onion, but actually refers to [[Gagea lutea]].
*[[Thailand]]: They are called "ต้นหอม", roughly translated as "stemmed onion" and can be eaten raw as a condiment to many foods, chopped and used as garnish or boiled with other root vegetables to provide stock.
* [[Turkey]]: They are called either "taze soğan" or "yeşil soğan", which literally translate to fresh or green onion.
* [[Vietnam]]: They are called "Hanh La", which literally translates to leafy onion.
* [[Venezuela]]: They are called "Cebollin", which literally translates to something like "small onion".
* [[United States]] and [[Canada]]: ''scallion'' or ''green onion''. The term ''green onion'' can also be used for immature specimens of the ordinary [[onion]] (''Allium cepa'').
* [[Loseland]]: Referred to as "Marquilletion" and famed for being the worst of all scallions. Also see ''lesser scallion''.
===Escallion===
The escallion (''Allium ascalonicum L.''<ref>[http://www.frp.uk.com/dissemination_documents/R6290_-_FTR.pdf On-farm research for the development and promotion of improved agroforestry systems for steeplands in the Caribbean] - page 12 shows classification of escallion.</ref>, pronounced ''scallion'' with its silent ''e'') is a culinary [[herb]]. Grown in [[Jamaica]] and [[Trinidad & Tobago]], it is similar in appearance to the scallion, [[Welsh onion]] and [[leek]], though said by Jamaicans to be more flavoursome. Like these others, it is a (relatively) mild onion that does not form a large bulb.
The Jamaican name is probably a variant of scallion, although like ''scallion'', this term is itself used loosely at different times to denote the spring onion, the leek, the [[shallot]] and the green stalk of the immature garden [[onion]] (''Allium cepa''). The spelling ''escalion'' is recorded in the eighteenth century; ''scallion'' is older, dating from at least the fourteenth century. To add to the confusion, the spring onion is known in some countries as the ''eschallot''. However, the ''[[Oxford English Dictionary|OED]]'''s reference to ''escalions'' in Phillip H. Gosse's ''Birds of Jamaica'' (1847) implies that Gosse knew the shallot and the escalion to be different herbs, and this article accepts that authority.<ref>Oxford English Dictionary</ref> The term ''escallion'' is now not current in English outside its Jamaican usage.
Escallion is a common and much prized ingredient in authentic [[Jamaican cuisine]], in combination with [[thyme]], [[Scotch bonnet (pepper)|scotch bonnet pepper]], [[garlic]] and [[allspice]] (called pimento). Recipes calling for escallion sometimes suggest the use of leek as a substitute, though in salads, scallions would be more appropriate; neither is seen by Jamaicans as truly adequate. Jamaican dried spice mixtures that include escallion are available commercially. Fresh escallion is difficult to find and expensive outside Jamaica itself.
In [[Trinidad & Tobago]] this herb is commonly known as 'chive' with the 'ch' pronounced as 's'.
== External links ==
*[http://www.gene.affrc.go.jp/htbin/plant/image/get_logo_e?plno=31401003 Varieties of Japanese [[negi]]]
== References ==
<references/>
[[Category:Root vegetables]]
[[Category:Allium]]
[[Category:Leaf vegetables]]
[[Category:Onions]]
[[da:Forårsløg]]
[[de:Lauchzwiebel]]
[[fr:Ciboule]]
[[id:Daun bawang]]
[[ms:Daun bawang]]
[[ja:ネギ]]
[[pt:Cebolinha-verde]]
[[sv:Salladslök]]
[[tr:Yeşil soğan]]
[[zh:葱]]