Scallion 453433 225981648 2008-07-16T09:07:42Z Georgeg 878392 /* 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]]