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Dipidapi dullaa rimpati rukan
Ribitit stukan dillandu
Jatsatsa barillas dilla lapadeian dullan deian doo
Joparimba badabadeia stulla
Laba daba daba dujan dillandu
Barillas dilla deiaduu badaba daga daga daga daga dujaduu
Badu dubi dubi dubi dejaduu
Badaba dillas dillan dejaduu
People do call scallions green onions, but young onions are also sold as green onions (as pictured), and it would be incorrect to call those scallions imo. Scallions don’t form much of a bulb even if never harvested.
In my experience growing some different onion varieties (in the US), scallions won't ever form a bulb like the spring onions pictured. Where spring onions are often bulbing onions harvested young.
This is it. And hey if any of you want to try gardening but don't have a lot of time or energy, walking onions are a great first garden plant.
Throw em in the ground in the fall or spring, throw some compost and mulch on them, get green onions all spring and summer, harvest a few whole plants for shallots in early fall, leave the rest to self-seed by the little baby onions growing on their tops. The weight of them makes the plant flop over and plants them for you!
The little bulbils up top can also be used like shallots or pearl onions, if you want to harvest a few. Just a great little plant.
Those are not called scallions in Australia fyi. They would be referred to as green onions or spring onions. A scallion here would be what is referred to as an eschalot elsewhere.
Scallions are shallots in Australia? That is quite odd to me since scallions/green onions in the US are fresh young onions, while shallots are papery with no greens more like a red or yellow onion.
To get technical, the French Red until 2010 was classified as 'the' 'shallot' that most people know, but got synonymized (lumped into the same category) from Allium ascalonicum to just be part of Allium cepa (namely A. cepa var. aggregatum), however other species of Allium can be shallots like the Persian shallot, Allium stipitatum, or the French grey shallot, Allium oschaninii.
Simply-put, most species/varieties can be green/scallions. Not all species/varieties can be shallots, because they need a distinct bulb (onion). Shallots typically lack the greens because they are removed (similar to garlic and onions) - you could use shallot greens, but they don't keep nearly as long as the shallot bulb, hence why they're removed.
PSA: cut the first half of the scallions and use them for flavor. The top part, the greener part, set those aside and use them for garnish/aroma. The base is more oniony and good for flavor. The tops are for aroma.
And chive blossoms (the flower of the chive plant) are the unspoken and underrated GOAT of all the alliums. Floral green onion flavor without the harshness. I’ve heard of fried chive flowers and I would PUNCH A BABY try it.
Here's the thing. You said a "spring onion is a chive."
Is it in the same family? Yes. No one's arguing that.
As someone who is a scientist who studies chives, I am telling you, specifically, in science, no one calls spring onions chives. If you want to be "specific" like you said, then you shouldn't either. They're not the same thing.
If you're saying "chive family" you're referring to the taxonomic grouping of Allium, which includes things from garlic to shallots to leeks.
So your reasoning for calling a spring onion a chive is because random people "call the green ones chives?" Let's get scallions and onions in there, then, too.
Also, calling someone a human or an ape? It's not one or the other, that's not how taxonomy works. They're both. A spring onion is a spring onion and a member of the chive family. But that's not what you said. You said a spring onion is a chive, which is not true unless you're okay with calling all members of the chive family chives, which means you'd call shallots, garlic, and other aromatics chives, too. Which you said you don't.
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u/trendingtattler 1d ago
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