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Scallions
Jul 30, 2013 17:24:50 GMT -5
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Post by littleminnie on Jul 30, 2013 17:24:50 GMT -5
I saved the seed on my over wintered scallions last week. Is there anything that can be done with the plants now?
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Post by steev on Jul 30, 2013 20:05:35 GMT -5
If they're scallion-looking plants, eat 'em. If they're all dried-up looking, they may well sprout new pups. For years, the only way I planted scallions was the cut-off root-ends of green onions.
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Post by littleminnie on Jul 31, 2013 21:45:00 GMT -5
They must be quite hot though.
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Post by steev on Jul 31, 2013 22:11:19 GMT -5
Quite hot? Why?
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Post by littleminnie on Jul 31, 2013 22:29:49 GMT -5
Because they are overwintered and huge. Other times when I have eaten them they were very hot.
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Post by steev on Jul 31, 2013 23:42:58 GMT -5
Sounds to me like they weren't really scallions, but perhaps other (bulb) onions sold young, as green onions. Well, hot has its uses, more cooked than raw, perhaps.
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Scallions
Aug 1, 2013 7:15:22 GMT -5
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Post by littleminnie on Aug 1, 2013 7:15:22 GMT -5
No scallions. I know what I grow: a. Fist... Can't remember spelling right now. Slept like crap; market today. Well anyway hub loves spicy, real spicy stuff. I will put one in his lettuce wraps tonight.
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Post by Joseph Lofthouse on Aug 1, 2013 8:14:00 GMT -5
No scallions. I know what I grow. Looks like you are in the same boat as I was a year ago... I told a lady at the farmer's market that I didn't have any scallions for sale: Even though I had a whole table full of allium greens including A. fistulosum, A. cepa, A. ×proliferum, green shallots, baby leeks, and baby garlic. Then I went home and looked up the definition of scallions. Ooops. Today all of my allium greens get the scallion label. |
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Post by blueadzuki on Aug 1, 2013 8:38:12 GMT -5
I guess the situation has reversed from the days of Stan Freberg's Christmas Dragnet/Yulenet, now it's "Most folks call 'em "scallions" , but they're really green onions (or green garlic, or shallots, or whatever).
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Post by billw on Aug 1, 2013 8:52:41 GMT -5
If you grow multiplier onions, this is a great use for the tiny ones. Every year, we take all the unusably small potato onions and throw them in the scallion bed. Some go on producing for years if you don't cut them too many times.
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Scallions
Aug 3, 2013 2:11:21 GMT -5
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Post by littleminnie on Aug 3, 2013 2:11:21 GMT -5
I feel a. Fistulosum are scallions and young a. Cepa are green or spring onions. Scallions will never bulb.
Hub wouldn't exactly call these fat scallions hot but said they tasted aged or something like that. I cooked some but wouldn't give them to customers.
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Post by Joseph Lofthouse on Aug 3, 2013 3:40:08 GMT -5
I let my customers decide what they want to buy. Some people really do like their scallions "The hotter and more robust flavored, the better". I'll say something like, "I have 7 flavors of scallions today: Leeks, garlic, Welsh onion (mild), Egyptian onion (robust flavor without the bite), yellow onion (what the grocery store sells), white onion (very mild), and red onion (quite hot)."
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