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Red Tip Scallion
Inventory, 48 ct : 0
This item was last sold on : 08/18/18
Red Tipped Scallions are small in size, averaging 12-15 inches in length and 1-2 centimeters in diameter, and have elongated, slender leaves with a straight base. The thin, green leaves are long, hollow, tender, and stiff with a crunchy texture. Connecting into the leaves, the base is firm, juicy, and crisp with a white tip that transitions into a red-purple hue. There are also fine, white-brown root hairs at the bottom of the base. Red Tipped Scallions are crisp, grassy, and slightly pungent with a mildly sweeter flavor than mature onions.
Red Tipped Scallions are available year-round, with a peak season in the late winter through early summer.
Red Tipped Scallions, botanically classified as Allium fistolsum, are a bunching onion that can grow up to sixty centimeters in height and is a member of the Amaryllidaceae family. Also known as the Red Beard onion and the Red Bunching onion, Red Tipped Scallions are one of the first onions to appear in the spring and are the early shoots of the granex red onion. All parts of the immature onion including the leaves and base can be used in culinary dishes, and the deep purple-red hues remain when cooked. Red Tipped Scallions are favored for their mild, sweet flavor and bright hues and are popularly used in Asian cuisine in both raw and cooked preparations.
Red Tipped Scallions are an excellent source of vitamin A, beta-carotene, vitamin C, calcium, folate, and antioxidants.
Red Tipped Scallions are best suited for both raw and cooked applications such as grilling, sautéing, stir-frying, and roasting. When used fresh, the onions can be sliced and tossed into salads, soups, beans, or added as a garnish to cooked vegetables. When cooked, Red Tipped Scallions can be sautéed into stir-fries, grilled and dressed in lime juice, thyme, salt, and pepper, baked in casseroles, cooked in braises, or mixed into pasta. The onion’s mild, sweet flavor is also suited for breakfast items such as omelets or quiches. Red Tipped Scallions pair well with snap peas, swiss chard, collard greens, broccoli, carrots, radishes, bell pepper, citrus, eggs, meats such as pork chops, poultry, turkey, and seafood, and umeboshi vinegar. The leaves and bulb will keep up to five days when wrapped in paper towels and stored in the crisper drawer of the refrigerator.
Red Tipped Scallions are popular in Asia, especially in Japan, Thailand, Taiwan, and China, and are favored for their sweet and mild flavor. Most commonly used in stir-fries and cooked vegetable dishes, Red Tipped Scallions have been grown in Asia for thousands of years. In addition to raw and cooked preparations, the onions are commonly pickled and served with grilled fish, curries, or as a simple side dish to add acidity and crunch to main dishes. Red Tipped Scallions are also a favorite home garden variety as the plant is hearty, fast-growing, can be trimmed and regrown, and offers an unusual color and mild flavor to dishes.
Red Tipped Scallions are believed to be native to Asia and have been cultivated for over two thousand years. The onions were then spread to Europe in the 17th century, and today Red Tipped Scallions can be found at farmers markets, specialty grocers, and supermarkets in North America, Europe, and Asia.
Recipes that include Red Tip Scallion. One is easiest, three is harder.
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