Suspicious about Scallions


An interesting fact I recently learned from my Cooks Illustrated is that scallions grow back if you cut them down to where the green meets the white root end.  I was skeptical yet intrigued so I decided to try it out.  Conveniently we had a small bundle of them wilting in the bottom of our refrigerator.  I trimmed them down and placed them in a glass of water.  Sure enough they grew back! It was not very apparent the first two days but after day three they were sprouting up an inch per day! Once they grow back from an existing root, they have a more concentrated and potent flavor.

You might be saying well this is cool but why do you need so many scallions and what can you use them for? Well scallions are part of the onion family and are high in antioxidants. Therefore, like onions they enhance the flavor of many dishes. Scallions also make a great garnish; personally I like to top my soups with them.  If you enjoy scallions or want to just try them out here is a simple recipe for scallion hummus.

Scallion Hummus

Modified from

Combine all ingredients in a food processor/blender until smooth. Then enjoy with raw veggies, pretzels or pita chips.


15 oz can of chickpeas (drained, rinsed)

3 tbs. of garlic

4 scallions

1/3 cup of parsley

1 lemon (juiced and zested)

2 tbs. of tahini paste

2 tbs. of soy sauce

2 tbs. of olive oil

Dash of red pepper flakes

Dash of cayenne

Salt and pepper to taste

*Freezes well.