They're sold in grocery stores all year round, so it's easy to take scallions for granted, but you absolutely shouldn't. Members of the onion family, these edible bulbs are from the genus known as葱, and they're relatives of shallots, garlic,ramps,leeks，韭菜，和所有人洋葱常见的洋葱。与黄色或白洋葱不同，葱味，味道较高，可以在沙拉中食用或用作装饰。他们也适用于各种烹饪技术。虽然葱也被称为葱花，但重要的是要注意它们与春天的洋葱不同。（你可以通过视线讲述差异：葱气一般都是相同的厚度，而葱是根端的白色灯泡。）
What to Look for When Shopping for Scallions
Scallions are sold in grocery stores year round, but for the freshest varieties, look for them atfarmers' markets从早春(they are among the first vegetables to appear in the calendar year) throughout the summer. Look for scallions with firm, stiff green leaves and bright, glossy white stalks; avoid those with wilted or dry-looking tops, and skip any with tips that look yellow or brown. Purple-bulb scallions are sometimes sold at farmers' markets in the spring; they taste the same as garden varieties, but make especially appealing garnishes.
How to Store Scallions
If your scallions have papery skins (known as tunics), scrape them off with the edge of aparing knife。Cut away the roots and, depending on the recipe, slice crosswise or lengthwise.
Scallions are often described in two parts: The stronger tasting white ends and the milder greens. Many recipes call for the whites and greens to be chopped and kept separately, then added to the other ingredients at different stages in the cooking process. If the ingredients list simply calls for "scallions," you don't need to separate them.