Description
Both “scallions” and “green onions” refer to individuals of the Allium cepa species that have the following qualities: long, delicate leaves of green. White, stiff stalks with a diameter of less than half an inch (no bulb). Whitish, stringy roots.
Varieties
There are various kinds of green onions, including:
‘Guardsman’: This cultivar can be harvested 60 days after it has been planted.
Japanese cultivar known as “Nabechan” is renowned for its flavor.
‘Red Beard’: This variety has stalks that are purple-red and grows quickly and easily.
‘Tokyo Long White’: This perennial variety has long, slender stems and is also tasty.
Uses
Their mild flavor allows for almost the entire onion to be used raw in salads and sauces, as a garnish, and as a flavoring for cooked foods. Green onions can also be pickled.
Nutrition
Only 32 calories, a very small quantity of fat, and no cholesterol may be found in one cup of scallions. In comparison to vegetables like carrots, potatoes, and corn, they also contain less sugar and carbohydrates.
Scallions in a serving of 1 cup deliver:
Vitamin K, which promotes blood clotting and healthy bones, should be consumed twice as much as the adult daily recommendation.
Vitamin C, an antioxidant that aids in preventing cell oxidation, provides about 25% of your daily recommended intake.
About 16% of your daily requirement for folate, a vitamin your body needs to make DNA and which is especially important for women who are pregnant
Cultivation
A hardy, low-maintenance crop, green onions primarily require lots of sun and rich, well-draining soil. Before planting, make sure to amend your garden bed with a few inches of compost, or if you’re growing in a container, use a high-quality potting mix.
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