Scallions, also called green onions or spring onions, are a commonly-used herb. This plant, in the same family as garlic and other onions, is distinguished by its hollow green leaves and small, underdeveloped bulbs. Scallions have a milder taste than most onions, making them a good addition as either a cooked or raw garnish to add a subtle onion-y flavor. Green onions have been used in Asian cultures as both a vegetable and a medicinal herb for at least 2,000 years. Now, this herb is cultivated many places; it is generally in season throughout the summer in temperate climates such as parts of the U.S. You’ll find scallions in many of my Asian-inspired recipes, such as my AIP-friendly Thai Green Curry.
Since the green part of scallions is what is most commonly used, the most notable nutritional component of scallions is the fiber. Additionally, scallions have high vitamin K1 content (like almost any leafy green vegetable). It also features vitamins A and C as well as at least a trace amount of almost every other dietary vitamin and mineral, with the main exception being vitamins B5 and B12.
You can grab a bunch of scallions at your local farmers’ market or grocery store.