Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Martin Fisher

Martin Fisher

On 10/6/2016 at 1:15 PM, blue_dolphin said:

...scallions, "are either harvested very young from the regular bulb-forming onions we are familiar with, or they can come from other varieties that actually never form bulbs,"

 

There are also cultivars—used as scallions—that are sort of in between. They form an enlarged base, but not as much as a common globe onion.

Martin Fisher

Martin Fisher

On 10/6/2016 at 1:15 PM, blue_dolphin said:

...scallions, "are either harvested very young from the regular bulb-forming onions we are familiar with, or they can come from other varieties that actually never form bulbs,"

 

There are also cultivars—used as scallions—that are sort of in between. They have an enlarged base, but not as much as a common globe onion.

Martin Fisher

Martin Fisher

On 10/6/2016 at 1:15 PM, blue_dolphin said:

...scallions, "are either harvested very young from the regular bulb-forming onions we are familiar with, or they can come from other varieties that actually never form bulbs,"

 

There are also varieties—used as scallions—that are sort of in between. They have an enlarged base, but not as much as a common globe onion.

×
×
  • Create New...