Scallions are young onions with tender green tops and bulbs, harvested before full size and tied in bundles. Fresh scallions are chopped raw into salads or cooked with stews; the entire plant is edible. Dried scallions are crumbled into winter broths and keep for months, adding pungent onion flavor without the bulk of full-grown bulbs. Gardeners and cooks favor them as an early spring crop.
Scallions
Young onions with tender greens, fresh or dried, early spring crop.