Scallions are closely related to veggies like shallots, garlic, chives, and leeks. They can be enjoyed cooked or raw and are ideal if you’re looking to add color, texture, and flavor to your dishes. They’re also used in many popular Asian dishes like stir-fry.
One thing I’ve noticed, though, is that it can be confusing to know just how many scallions you should add to your recipes. In particular, it isn’t obvious to everyone just how much one scallion is.
That’s the question I’m going to answer in this article, while also discussing other scallion-related matters.
How Much Is One Scallion?
A scallion, as it is referred to in recipes, is typically one bulb and as many stems as it has. If you need to know how much one scallion is when it has to be finely chopped, this would amount to about two to three tablespoons.
What Is a Whole Scallion?
Okay, so what exactly is a scallion? You probably already know but are more familiar with the other name also given to this root vegetable, which is green onion.
Scallions are a variety of onions but are milder than the onions most of us use in cooking. They have white bases and are sold despite not having fully developed into bulbs because that’s how they’re used.
You can use the green and white parts of the scallions. The green parts are mild and especially good for garnishing dishes.
How Much Is a Bunch of Scallions?
You will find that a bunch of scallions typically contains about six to eight medium bulbs. A bunch will weigh about 3.5 to 4 ounces in general.
Substitutes for Scallions
Cooking with scallions is a lot of fun and adds great flavor, but sometimes you have to find replacements because you don’t have any. But you still need to have the ability to add flavor, right?
Chives can easily replace scallions because they’re so similar, and spring onions are a good idea too. Spring onions can also increase the flavor in any dish that calls for scallions.
Leeks can be used to replace the scallion whites you need, and shallots can add a bit of sweetness to your dish. Scapes are great for enhancing the garlic flavor in any meal, and brown onions can serve well if you’re in a pinch.
Scallion Taste: Just Like Brown Onions?
No, scallions do not taste just like the typical onions we are sold at supermarkets. They have a mild flavor that makes them better suited to use in dishes.
The white stalk of scallions has the same sharp taste you would expect, but its bite isn’t as intense. The green leaves have a fresh and grassy flavor that adds uniqueness to any recipe.
Storing Scallions The Right Way
If you’re anything like me, you don’t like wasting food, and buying fresh scallions every time you need them isn’t always feasible. So, storing them properly is important, and if you follow my advice, you can store them for up to two weeks.
To store your scallions for more than a few days, you can put them in the refrigerator. First, place them with their root sides down in a tall jar that can hold them without tipping over. Next, fill the jar with enough water to cover the roots – an inch or two will do.
Now cover the tops of the scallions with a plastic bag and place the jar in your refrigerator. Use a rubber band to cinch the bag a bit and retain humidity.
Be sure to put the jar in a safe spot so it won’t get knocked over. You can store the scallions for a long time if you change the water every couple of days.
Damp Paper Towel
For this storing method, wrap your leftover scallions in a paper towel that has been damped slightly. Make sure that you don’t make the towel too wet; you need it for humidity but too much moisture will result in rotting.
Once the scallions are wrapped, put them in a plastic bag and store them in a safe place. You have to moisten the paper towel again as soon as it dries.
If you would prefer to store your scallions on a windowsill, you should place them in a heavy-bottomed jar with their roots down. Add an inch or two of water to cover the roots. Put the jar on your kitchen windowsill.
As long as you change the water every few days, your scallions will stay fresh and also continue to grow.
Cutting Scallions Into Different Shapes
You can cut scallions in different ways to add excitement to your dishes. First, wash them and remove any parts that are wilted or damaged. Then, cut the top one or two inches off.
The first way you can cut scallions is pretty simple: you’ll get tiny coins. This can be used to flavor dishes or as garnishing.
To cut the coins, put your scallions on a cutting board and hold them in place with one hand. Slide a sharp knife back and forth with your other hand, and be sure not to press down or you’ll crush the veggies.
If you want something a bit fancier, you can slice the scallions at an extreme slant with a sharp knife. Your knife should be almost parallel with your scallions so you can cut off ‘ hair’. You can cut them as thin or thick as you want.
The last way to cut scallions is also simple and you’ll get larger pieces. Cut off chunks of about ¼-inches or ½-inches from the scallions.
Scallions Are Awesome
Both parts are used in recipes, so you can use all of them except the roots, which aren’t edible. The green part is mild in flavor and the white part tastes more like an onion with its sharp taste, but it’s not as sharp as the taste of brown onions.
Because scallions are milder than typical brown onions, they’re really great for making a wide variety of dishes taste a little bit better. You can use them in dishes and as a garnish. That will take your meals to the next level.
Frequently Asked Questions to How Much Is One Scallion?
How Much Is One Scallion?
One scallion is typically a bulb and the green stalks that grow with it. When finely chopped, one scallion is about two to three tablespoons.
How Much of the Scallion Do You Use?
Both parts are used in recipes, so you can use all of them except the roots, which aren’t edible. The green part is mild in flavor and the white part tastes more like an onion with its sharp taste,but it’s not as sharp as the taste of brown onions.
Daniel Iseli (Head Chef)
Hi, my name is Daniel and I am passionate about cooking. I have been cooking for the past 20 years and am happy to share my best recipes and cooking-related knowledge with you.