What are scallions

asks bogof

A. Scallions are also known as green or spring onions. The bottom is white and the long leaves are green and both parts can be eaten. Scallions are eaten both raw and cooked. They are harvested when they are young and their bulb is around 13mm.

�

Q.�Scallions and onions - are they all part of the same family

A.� Onions, shallots, leeks, chives, scallions and garlic are among 500 species of the genus Allium. The Allium bunch are vegetables�that have been around since Alexander the Great and the Israelites. They are also part of the lily family (liliceae), which counts the tulip, hyacinth and lily of the valley as relatives.

�

Q.� Why do we cry when we�chop most onions

A.� Research by Spaene and Vitonene in 1963 shows that when we chop an onion we break open some of the onion cells. These release enzymes�that take part in complex biochemical reactions. One of them produces a substance called propenyl sulphuric acid. This is very volatile and also an irritant. It is fumes from the onions which irritate our eyes and make us dissolve into tears.

�

Q.� Are scallions and onions particularly beneficial to your health

A.� They are good sources of nutrients including vitamin B, C and G, protein, starch and other essential elements. The chemicals they contain are reported to be productive against fungal and bacterial growth.

�

Q.� How would you cook with scallions

A.� Their flavour is mild and the entire onion including the stem and bulb is used in salads and sauces, as a garnish or as seasoning in some dishes.

�

Q.� Are onions used for their healing powers

A.� They have been used in Ayervedic, Siddha and Urian forms of Indian medicine in everything from infusions to fresh juices. They have also been used in Chinese medicine.

�

Q. And where did the onion family first appear

A.� They are perhaps native to south western Asian, but they are grown throughout the world in temperate zones.

�

To ask more Food & Drink-related questions, click here

�

By Katharine MacColl

�