Green onion is a spice original from East Asia. It is one of the most commonly used spice in oriental cuisines. Its taste and flavor is similar to common onion.
This perennial plant has hollowed leaves and can be multiplied by forming clumps. With a common name Welsh onion (or scallion) does not refers to Wales, but instead refers to “foreign, not native” while the species is native to China.
Green onion is an ingredients for many Asian cuisines, particularly in China, Japan and Korea. In Japan, green onion will be minced and put into miso soup as garnish. In northern China, minced green onion is mixed into a dough along with salt and oil. It is then pan fried to form pancakes with a little crispy outside but soft and chewy inside. It can be made in several layers in restaurant, called scallion pancake.
Green onion is also used as herbal medicine, it helps to ease cold and flu. To your surprise it helps blood clogging as well with vitamin K within. Green onion also has plenty of vitamin A, a cup of green onion gives a full daily needed vitamin A for woman and 95% for men. With virtually no calories makes it one of the top choice for healthy diet.