Just been given a bunch and I'd like to know more. Can't find anything in books. Just told that thay are a permanent spring onion type of thing, grown like shallots and you pull a few off at a time. And all year round.
I've always known it as an alternative name for shallots, but apparently it can also apply to Welsh onions.
As I understand it, scallion is the American term for Spring Onion. Like cilantro is coriander and egg plant is aubergine. ::)
agree with redclanger - spring onions
they sound like a good deal!
Scallions is the Irish name for shallots. Here in wales we call them Gibbons, as for welsh onions we call them Welsh Onions
A form of multiplier onion, like shallots and welsh onions, that propagate by splitting and so can be eaten most of the year once you have established a clump!
???
http://www.onelook.com/?w=scallion&ls=a (http://www.onelook.com/?w=scallion&ls=a)
QuoteQuick definitions (scallion)
# noun: young onion before the bulb has enlarged
# noun: plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum
# name: A surname (very rare: popularity rank in the U.S.: #78670)
# Word origin info is available (http://www.onelook.com/?lang=all&bypass=1&bpl=ety&w=scallion)
Quotescallion
c.1300, from Anglo-Fr. escalone, O.N.Fr. escalogne, or O.Fr. eschaloigne, all from V.L. *escalonia, from L. (cæpa) Ascalonia "(onion) from Ascalon," seaport in southwestern Levant (modern Ashkelon). Cognate with shallot.
All right ;D
Unless this has a bearing:
QuoteQuick definitions (cognate)
# noun: a word is cognate with another if both derive from the same word in an ancestral language
# noun: one related by blood or origin; especially on sharing an ancestor with another
# adjective: having the same ancestral language
http://en.wikipedia.org/wiki/Scallion (http://en.wikipedia.org/wiki/Scallion)
QuoteScallion
From Wikipedia, the free encyclopedia
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Scallion
A common scallion
A common scallion
Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Liliopsida
Order: Asparagales
Family: Alliaceae
Genus: Allium
Chopped spring onion
Enlarge
Chopped spring onion
Allium ascalonicum with some flowering
Enlarge
Allium ascalonicum with some flowering
The common name scallion is associated with various members of the genus Allium that lack a fully-developed bulb. They tend to be milder tasting than other onions and are typically used raw in salads in western cookery. Diced scallion are often used in soup, noodle, seafood, and sauce in eastern cookery.
Scallions are also sometimes known as green onions in the U.S. and spring onions in England and some Commonwealth countries. In parts of Australia they are known as either 'eschallots' (silent 'e') or 'spring onions' depending on the region. In Scotland, they are referred to as 'Cibies', and Northern Ireland adheres to 'scallion'. The Republic of Ireland and Jamaica use the term "scallions". Confusingly, the term "green onion" can also be used for immature specimens of the ordinary onion Allium cepa.
The species most commonly associated with the name is the Welsh onion, Allium fistulosum. The name can also be used for Allium ascalonicum, better known as the shallot. The words "scallion" and "shallot" are related and can be traced back to the Greek askolonion as described by the Greek writer Theophrastus; this name, in turn, seems to originate from the Philistine town of Ascalon (modern-day Ashkelon in Israel). The shallots themselves apparently came from farther east. [1]
Spring Onions - since childhood days in the pit villages of Northumberland.
Thanks for your help everyone. Saddad seems to on the right lines. Although I am told they are STRONG.
The Irish have called them scallions for 400 yrs thats 200 yrs before amercia They oringinaly came for Palestine and was introduced into this county in 1546 and they are named after the town of Askolon
:o :o :o
Love this thread!
;D ;D ;D
I've got scallions, everlasting onion ( allium cepa perutile ), tree onion, Welsh onion, shallots and spring onion. Each is a completely different plant
TREE ONION Allium cepa proliferum P E 60cm. An intruiging herb which bears clusters of small onions on the tips of its stems; delicious in salads or as pickles. The foliage may be cut throughout winter.
WELSH ONION Allium fistulosum P E 30cm. Use the green leaves like chives for flavouring, especially in the winter. Has a milder flavour than the tree onion.
ONION, EVERLASTING Allium cepa perutile P 30cm. A non flowering perennial which produces profuse clumps of leaves, standing well through the winter. Cut and use like chives.
Shallots, as we all know, bunch and bulb, and look like small onions.
Spring Onions don't bunch and do develop bulbs ( even Ishikura if overwintered )
Scallion seems to be a name used for all different things around the world, but what I've got, and have always known as scallions, are a bunching onion that doesn't bulb. They look very similar to everlasting onion, but instead of cutting the leaves you split what you want from the clump. Each onion looks like a spring onion.
In the Scottish Borders we called spring onions cybies ( sybeas, ciebies) - never saw it written down
They probably came via Askalon but the original plant is very widespread; my eschallot grise are supposed to be similar to a wild Afghan form. I haven't checked that out, but it's possible.
Where did you get it from Robert, and what's it like - sounds interesting.
Which bit? Askalon was an important medieval port, but has no real connection with shallots. So if the plant's associated with the port, the likelihood is that it was brought from there. I picked up the link between eschalotte grise and Afghanistan from a catalogue, and since it is a pretty widespread plant in that area (can't remember where I found that out) then it's reasonable to suppose that it was first domesticated by one of the great Middle Eastern civilisations. Palestine, Canaan, Israel, Judea, or whatever name you want to use was rarely any more than an obscure backwater on the road between Egypt and Mesopotamia, so the chances are they gained it from one of their neighbours.
These: eschallot grise
Googled them and could not find out anything about them.
Try googling echalote grise.
I'm always misspelling that one.
I thought I knew how to spell it but had to have 2 goes LOL
I think I got mine a couple of years back from the garlic farm on the isle of wight.
That's where mine came from. They're looking pretty healthy, I'm looking forward to trying them.
:)