Scallions: A Spring Vegetable To Consider

  • By Lauren Antonucci
  • Published Mar 19, 2013

What spring vegetable is at the top of your grocery list?

Run, don’t walk, to your nearest farmers’ market and buy some spring onions! Spring onion (aka scallions) is a small, immature root vegetable of the allium family, and it packs a big nutritional punch for its small size. It is one of the richest sources of vitamin K, an important vitamin for bone health and blood clotting, and is also a good source of vitamin A and other flavonoid antioxidants, important for immunity, muscle recovery and overall health. It contains anti-fungal and anti-microbial properties. Health benefits notwithstanding, a few tablespoons of chopped, fresh scallions will provide a delightful light onion flavor that adds depth to many veggie recipes, yet is not overpowering (read: you can enjoy them at lunch, even at work!). I love to add them to salads, stir-fry dishes, soups, eggs and omelets.

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