What Does it Taste Like?

Scallions have a crisp and juicy texture, and a sweet and grassy flavor. They are less pungent than mature onions, but still have a slight bite that adds freshness and depth to any dish. Scallions have two distinct parts: the white base and the green tops. The white part has a stronger onion flavor, while the green part has a more delicate and herbaceous taste. Both parts are edible and can be used in different ways.

Varieties we grow



Guardsman is a hybrid variety of scallion that has a mild and sweet flavor and a crisp and juicy texture. It has white bulbs and emerald green foliage that are both edible and tasty. It's ideal for salads, soups, and stir fries.

Why Should I Eat It?

Scallions are not only delicious, but also nutritious. They are low in calories and high in fiber, vitamin K, vitamin C, and folate. Fiber helps with digestion and satiety, while vitamin K supports blood clotting and bone health. Vitamin C boosts immunity and skin health, while folate is essential for DNA synthesis and cell division. Scallions also contain antioxidants, such as quercetin and allicin, that have anti-inflammatory and antibacterial properties. Scallions are part of the allium family, which also includes garlic, leeks, shallots, and chives. Studies have shown that consuming allium vegetables may lower the risk of certain cancers, cardiovascular diseases, and diabetes.


March - November

Scallions, also known as green onions or spring onions, are slender green stalks that look like miniature leeks. They are a type of onion that are harvested before the bulb fully forms. They have a mild and sweet flavor that can enhance both savory and sweet dishes. Scallions are also known as green onions or spring onions, and they can be eaten raw or cooked.

Recommended Storage

How Do I Store It?

Short Term

Scallions are best stored in the refrigerator, where they can last for up to two weeks. There are a few ways to store scallions in the fridge, depending on your preference and space. Here are some options:

  • In a jar of water: Place the scallions root-side down in a tall and heavy-bottomed jar. Fill the jar with enough water to cover the roots, and change the water every few days. Cover the jar with a plastic bag and store it in the fridge. This method can also help the scallions regrow.
  • In a damp paper towel: Wrap the scallions in a damp paper towel and place them in a plastic bag or container. Make sure the paper towel is not too wet, as it can cause spoilage. Store them in the crisper drawer of the fridge.
  • In a plastic bag: Place the scallions in a perforated plastic bag or a bag with holes in it. This allows some air circulation and prevents moisture buildup. Store them in the crisper drawer of the fridge.

Long Term

  • Freezing: Scallions can be frozen, but they will lose their crispness and become soft after thawing. They are best used in cooked dishes, such as soups and sauces. To freeze scallions, wash and dry them well, then chop them as desired. Spread them on a baking sheet and freeze until firm, then transfer them to a freezer bag or container. Use them within six months.
  • Pickling: Scallions can be pickled, which enhances their flavor and extends their shelf life. They are great for adding a tangy crunch to salads, sandwiches, or cheese boards. To pickle scallions, wash and trim them, then pack them into a sterilized jar. Bring a mixture of vinegar, water, sugar, salt, and spices to a boil, then pour it over the scallions. Seal the jar and let it cool, then refrigerate for at least a day before eating. Use them within a month.
  • Dehydrating: Scallions can be dehydrated, which reduces their moisture and concentrates their flavor. They are ideal for making seasonings, soups, or dips. To dehydrate scallions, wash and dry them well, then chop them finely. Spread them on a baking sheet and bake in a low oven (150°F) for about two hours, or until dry and brittle. Alternatively, you can use a dehydrator and follow the manufacturer’s instructions. Store them in an airtight container in a cool and dark place for up to a year.

How Do I Cook It?

Scallions are very versatile and can be used in a variety of cuisines and dishes. They can be chopped and sprinkled as a garnish, or sliced and sautéed as a base for sauces and soups. They can also be roasted, grilled, or fried to bring out their sweetness and char.

  • Roasting: Roasting scallions in the oven brings out their natural sweetness and char. You can roast whole or halved scallions with some oil, salt, pepper, and your favorite herbs and spices. Roast them at 425°F for 15 to 20 minutes, or until browned and tender. Roasted scallions are great as a side dish, a salad topping, or a sandwich filling.
  • Grilling: Grilling scallions over high heat creates a smoky and crisp flavor and texture. You can grill whole or halved scallions with some oil, salt, pepper, and your favorite marinade or glaze. Grill them for 5 to 10 minutes, turning occasionally, or until charred and soft. Grilled scallions are perfect as a snack, a condiment, or a sauce.
  • Stir-Frying: Stir-frying scallions in a wok or a skillet over high heat creates a quick and easy dish that can be seasoned with garlic, ginger, soy sauce, vinegar, or sesame oil. You can stir-fry sliced or chopped scallions with some oil, salt, pepper, and your favorite vegetables, meat, tofu, or noodles. Stir-fry them for 5 to 10 minutes, or until crisp-tender and fragrant. Stir-fried scallions are delicious as a main course, a side dish, or a topping.
  • Frying: Frying scallions in hot oil creates a crispy and golden snack or garnish that can be sprinkled with salt, sugar, or spices. You can fry whole or sliced scallions with some flour, cornstarch, or batter. Fry them in a deep-fryer or a large pot with enough oil to cover them. Fry them for a few minutes, or until golden and crisp. Drain them on paper towels and serve them hot or cold. Fried scallions are tasty as a snack, a garnish, or a salad ingredient.

What Goes Well With It?

Scallions have a mild and adaptable flavor that can pair well with many ingredients. Some of the best flavor pairings for scallions are:

  • Ginger: A spicy and aromatic root that complements the freshness and bite of scallions. They are often used together in Asian dishes, such as stir-fries, dumplings, and soups.
  • Soy sauce: A salty and savory sauce that adds depth and umami to scallions. They are often used together in dipping sauces, marinades, and dressings.
  • Cheese: A creamy and tangy ingredient that balances the sweetness and grassiness of scallions. They are often used together in dairy-based dishes, such as gratins, quiches, and dips.
  • Bacon: A smoky and savory ingredient that contrasts the mild and crisp scallions. They are often used together in potato-based dishes, such as hash, salad, and soup.

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