Season Twelve, Episode Eight. Orchard and Vine
Discover the history of scallions and how these flavorful green onions became kitchen favorites.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: Living the gold leaf life. You good, Amiyah?
Amiyah: Could not be better, let us get into it.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Scallions!
Amiyah: The wheel clicked to a stop on scallions, the slender green onions that brighten dishes everywhere. The hosts explored a humble kitchen favorite.
Poke: Buckle up, folks. We are doing scallions today.
Amiyah: Let us go back in time. What is the story of scallions?
Poke: Scallions have been grown for thousands of years across Asia and the Mediterranean. They are young onions harvested before a large bulb forms.
Amiyah: I did not know that at all.
Poke: Mild and quick to grow, scallions became a everyday ingredient in kitchens around the world, used from root to tip.
Amiyah: Okay, hit me with the fun facts.
Poke: Scallions are also called green onions or spring onions.
Amiyah: Wait, really?
Poke: Both the white base and the green tops are eaten.
Amiyah: Okay, that is so good to know.
Poke: They have a milder flavor than mature onions.
Amiyah: I did not know that at all.
Poke: You can regrow them in water from the roots.
Amiyah: Break down the different types for me.
Poke: Scallions and their close kin share a fresh, mild onion flavor.
Amiyah: Tell me more.
Poke: Common scallions have slim white bases and green tops.
Amiyah: Spring onions have a small rounded bulb.
Poke: Okay, that is so good to know.
Amiyah: Chinese scallions are larger and bolder.
Amiyah: Take me around the globe with this one.
Poke: In China, scallions flavor crispy scallion pancakes.
Amiyah: That tracks.
Poke: In Korea, they fill savory pancakes called pajeon.
Amiyah: Wait, really?
Poke: In Mexico, grilled scallions are served with tacos.
Amiyah: Okay, that is so good to know.
Poke: Around the world, scallions garnish soups, rice, and noodles.
Amiyah: Let us bust a myth. What have we got?
Poke: A lot of people think some think only the white part of a scallion is worth using.
Amiyah: See, this is why I love this show.
Poke: Here is the truth. The whole scallion is delicious. The white base is a little stronger, and the green tops are mild and fresh, so use both.
Poke: We have a Fan Question of the Week. Here it is.
Poke: Can you really regrow scallions at home?
Amiyah: Great question.
Amiyah: Yes, place the white root ends in a glass of water on a sunny sill and the green tops will grow back for you to snip again.
Amiyah: Here is where I land on this one, no sugar coating.
Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
Poke: Bold words from someone who once tried to put pineapple on everything.
Amiyah: Amiyah loves scallions folded into crispy pancakes.
Poke: Poke prefers them sprinkled fresh over a warm bowl of rice.
Poke: I am just a palm tree, but even I think that is a spicy take.
Amiyah: Okay, quick facts, lightning round style.
Amiyah: Scallions are young onions.
Poke: The whole plant is edible.
Amiyah: They are milder than big onions.
Poke: They regrow in water.
Amiyah: So what did we take away from this one?
Poke: The hosts learned that scallions are slender, mild green onions used from root to tip, quick to grow and beloved in pancakes, garnishes, and dishes around the world.
Amiyah: And now my favorite part, the recipe.
Poke: Today we are making Scallion Pancakes. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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