Varieties grown: Evergreen Hardy White, Guardsmen, Nabechan, White Spear
Scallions are quick-growing members of the onion family. We love their mild flavor and find that they go with just about any savory dish we serve. Some folks only use the white part of the plant, but we consider that sacrilege—the green tops are flavorful and tender.
How to use them:
Sliced, as a garnish on top of soups, meats, salads, and sandwiches
Chopped and added towards the end of stirfries; we also love them in peanut-sesame noodles
As an integral addition to kimchi and other ferments
Cooked into egg dishes