Scallions
Get to know scallions — an aromatic seasoning vegetable rich in vitamin K. Nutrition facts, health benefits, and how to use scallions in cooking.
What Is Green Onion?
Green onion (Allium fistulosum), also known as scallion, is an aromatic vegetable shaped like a long, hollow stalk with a white portion at the base and elongated green leaves at the tip. It has a sharp, slightly spicy taste when raw, which turns milder and sweeter once cooked. In Indonesian cooking, green onion is one of the most commonly used aromatic vegetables, almost always present as a garnish on top of soto, bakso (meatball soup), mie ayam (chicken noodles), or other warm soups.
Green onion is different from onion (Allium cepa), which is round-shaped and has a stronger flavor, and also different from loncang (Chinese chives-like scallion), which looks similar at a glance but has a smaller stalk and a lighter aroma.
Nutritional Content of Green Onion
Per 100 grams of fresh green onion:
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| Nutrient | Amount |
|---|---|
| Calories | ~32 kcal |
| Carbohydrates | ~7 g |
| Fiber | ~2.6 g |
| Vitamin K | ~207 mcg |
| Vitamin C | ~19 mg |
The vitamin K content in green onion is remarkably high, far exceeding the daily requirement from just a few tablespoons.
Health Benefits
- Supports bone health — the very high vitamin K content plays an important role in blood clotting and bone density.
- Maintains the body's immunity — vitamin C helps support immune system function.
- Contains allicin compounds — like other members of the onion family, this is believed to have natural antibacterial properties.
- Low in calories — a good aromatic addition without burdening your daily calorie intake.
How to Consume Green Onion
- Garnish for soup, soto, or bakso — finely chopped and sprinkled over hot dishes before serving.
- Sautéed as an aromatic base — the white part is sautéed first to release its aroma before other ingredients are added.
- Mixed into omelets or martabak — sliced green onion adds aroma and a fresh green color to the batter.
- Topping for fried rice — raw sliced green onion is sprinkled at the end to preserve its fresh aroma.
How to Choose & Store
- the white part should feel firm and sturdy, not soft or slimy
- the green leaves should be fresh and not wilted or yellowing
- avoid green onion with an unusually pungent smell or a slimy surface
- wrap with tissue or paper, then place in a plastic bag and store in the refrigerator — it can last 1-2 weeks
- alternatively, place it in a glass with a little water in the refrigerator to keep the roots fresh
- chopped green onion can be frozen in an airtight container as a seasoning stock
Practical Tips
- Use the leftover roots to regrow — soak the base of the green onion roots in water; within a few days, new shoots will grow that can be harvested repeatedly.
- Separate the white and green parts — the white part needs a longer cooking time because its texture is firmer, while the green part only needs to be added at the end of cooking to stay fresh.
- Chop and freeze in small portions — convenient for keeping a seasoning stock without needing to chop every time you cook.
- Use kitchen scissors to cut green onion directly into the dish, quicker than using a knife and cutting board.
Frequently Asked Questions
What's the difference between green onion and onion or loncang?
Do the white and green parts of green onion have different uses?
Can green onion be regrown from kitchen scraps?
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