Talk:Scallion/Archive 2

Archive 1

Archive 2

Archive 3

E. Coli outbreak

I'm removing the tidbit about the e. coli outbreak. I'm sure it's important and all, but really, it's a one time event that most people will forget about. And further, why on the scallion page? 71.109.177.203 02:15, 10 January 2007 (UTC)

• I've seen several instances where outbreaks of hepatitis A were linked to scallions. I believe it's the handling of the scallions that are the problem, not something about the scallions themselves. Still it might be good to have a section on scallions and food-bourne illnesses to try to clear up any misinformation. --208.204.155.241 20:52, 11 January 2007 (UTC)

I think it'd be okay to have a small list of diseases that scallions might carry or something like that, just not a full blown passage about the Taco bell incident that takes up 50% of the article. 128.97.149.30 16:53, 12 January 2007 (UTC)

i would like to add to this page that i was very pissed off when i decided to find out what a scallion was and how bloody bored was i to find out its jus a common spring onion sometimes i wonder why i bother!!!!!!!! —Preceding unsigned comment added by 90.201.167.213 (talk) 22:03, 2 February 2008 (UTC)

I came here looking for the e.coli info. What about green onions has been in the news in your lifetime besides the e.coli scare? —Preceding unsigned comment added by 69.120.17.232 (talk) 22:44, 30 December 2008 (UTC)

Pictures

It feels to me like there are too many pictures right at the front. It feels too busy. I suggest that the middle picture (chopped scallions) be removed. Absent any objections, I'll do it tomorrow. Carl.bunderson 02:21, 19 June 2006 (UTC)

Findland—leeks and scallions

Somewhat related to the previous issue, the standard translation of "leek" in Finnish seems to be "purjo" or "purjosipuli" (a compound noun, with "sipuli" denoting "onion"; in Finnish quite a number of vegetable names seem be compound and to mirror the botanical heritage). However, judging by the images, at least what I buy as purjosipuli is a scallion, not a leek.

Given the preceding, the huge numbers of edible species in the Allium family, and their prominence in most gastronomic cultures around the world, I think there should be an organized verification effort to make it sure we really cross-link these plant names correctly. Decoy (talk) 03:32, 2 January 2010 (UTC)

When trying to provide the missing references for the section on other languages and regions, I found that the foreign translations were frequently for other plants such as leeks or chives. I have tried to correct these a much as possible by altering the links to other languages manually. I only did this if I found an article in the other language that seemed a more accurate translation or a closer species to those associated with 'scallion' or 'spring onion' in English, as well as doing an Internet search in that language and looking for photographs illustrating the article. Mike Hayes (talk) 08:03, 11 August 2014 (UTC)

Nutritional information?

Does anyone have a source for this? I think it would be very desirable to have this information added to the article, but I don't have the data at my disposal, and am thus unable to add it personally. KevinOKeeffe (talk) 06:14, 10 February 2012 (UTC)

It's very simple. Do a search on "nutrition-facts scallion". Why should other people do your work for you? Mike Hayes (talk) 08:06, 11 August 2014 (UTC)

Scallions / Spring Onions / Green Onions

Which names should be given prominence in the lead, and not demoted to the other associated names at the end of the beginning of the article? All terms seem to be regional. Is Scallion the technical way to describe the allium? Perhaps a renaming of the article itself, or some sources would help here. I will look into it myself, but would welcome some help on this issue. — Preceding unsigned comment added by Lightgodsy (talk • contribs) 09:46, 6 January 2015 (UTC)

I felt a wording that failed to say that this vegetable is a spring onion wasn't helpful for an English speaker from somewhere other than North America. The fact that "spring onion" was listed among the fourteen different definitions, some very uncommon, didn't really clarify things either because often one common biological name can refer to several species (like robin, buffalo, or the term baby onion used in this article, which is generally applied to a pearl onion). Personally I doubt anyone requires the term "scally onion" to understand what this article is about but people probably do require one of spring onion, scallion or maybe green onion. I would be in favour of moving some less formal dialect terms to a section on the name. I'm not usually in favour of renaming articles on things that lack a single common name that will satisfy everyone, except that this one seems to use the North American name and be written in British English, which seems a bit strange. --Lo2u ^{(T • C)} 19:40, 6 January 2015 (UTC)

@Lo2u Yes I agree, this article has interesting/strange parts. I think I'll go ahead and move those other names for the onion down a bit. As a North American, I'd have been lost personally if the article had been called Spring Onions, having never used or heard the term myself. However, I understand that it is a very common name in other places. I agree that three at the lead of the article now are adequate. — Oh btw added a "n" to the last word of the last sentence of your comment. You previously had "strage" there. Just adding this note in good faith, in case you were trying to convey something else. I wouldn't want to change your comment in any way without your knowledge. Lightgodsy (talk) 11:33, 7 January 2015 (UTC)

Edited the Preview making it two paragraphs instead of one. Changed the wording a bit as well. I'm content with it for now. Though if it being its own section or being moved to the "Regional and other names" section, would make the article better, the change would be welcome. Lightgodsy (talk) 12:09, 7 January 2015 (UTC)

@Lightgodsy: I think the article does need some more editing to explain, with sources, (a) where the different names are used (b) whether they are actually referring to the same food. For example, this article in the Illinois Times says "In the mid-Atlantic coastal states and New England they’re more likely to be called scallions; everywhere else, they’re green onions" which doesn't imply that "scallion" is used by "most" English speakers as the article now says.. "Scallion" seems to be used in Northern Ireland, but not in England in my experience – there they are called "spring onions". Peter coxhead (talk) 19:45, 18 February 2015 (UTC)

@Peter coxhead: Yes, I agree. Scallion is chiefly north America, spring onion is used in Britain, and green onion is also used sporadically, they are used sort of in a colloquial fashion to refer to young onions of several different onion alliums. The terms can be used to refer to onion age, or certain onion types that differ regionally. I found this source of particular interest. Depending on the source the explanation/definition differs and varies greatly. One way would be technical about it would be to refer to the alliums of onions that encompass the spectrum of which these terms refer, and note that they sometimes are used to refer to young onions.

I guess really what needs to happen first is it needs to be determined what the words in question are meant to categorize, onion types, age, or both and if this varies by which term is being used.
—Lightgodsy^(TALK_CONT) 21:42, 18 February 2015 (UTC)

At least in the UK, it seems to me that "spring onion" refers both to a use and to particular cultivars. The use is to be eaten when immature, "in the green" (i.e. as "green onions"), rather than waiting until bulbs have formed and allowing these to dry off before eating them. Seed companies sell particular cultivars for use in this way, presumably because they are more suited to this mode of use, and these cultivars are called "spring onions" or whatever name is current in the country of sale, e.g. I usually grow 'White Lisbon'. I think the article needs to bring out this "dual definition" which may account for some of the variability in definitions found in sources. Peter coxhead (talk) 15:17, 19 February 2015 (UTC)

I find myself trending towards the opinion as of late, that they are all (scallion, green onion, spring onion, etc.) regional colloquial references to the same thing, certain varieties of allium. So they are for all encyclopedic purposes one and the same topic belonging in one article. I'd personally be interested in which alliums are favored in which regions, and that might be a good addition/expansion to the article. —Lightgodsy^(TALK_CONT) 10:46, 18 March 2015 (UTC)

Based on the "Regional and other names" section, it seems use of the name "scallion" is largely confined to the USA. The names "spring onion" or "green onion" are more widely used globally, so it seems odd that this article is named Scallion and generally refers to them as scallions.202.180.97.40 (talk) 03:44, 22 November 2017 (UTC)

On a point of grammar

In the opening, there is "All of the Allium have hollow green leaves (like the common onion), but which lack a fully developed root bulb.". Grammatically, this doesn't make sense to me. As most of these species are used before bulb development takes place, shouldn't there be something like "these are used while they" instead of "which"? But then that causes an upset with A. fistulosum which never has a fully developed bulb. And while I'm at it, shouldn't "more mild" be "milder"? {Personally, I detest onions, chives and all the rest except garlic, which I adore...) Peridon (talk) 18:30, 16 March 2015 (UTC)

I concur, I think those would be good alterations to the lead. Feel free to make the changes, I don't think they will be controversial at all or really warrant any more discussion or consensus here.—Lightgodsy^(TALK_CONT) 01:27, 17 March 2015 (UTC)

Done, and changed 'it is' to 'they are' for consistency. Peridon (talk) 09:40, 17 March 2015 (UTC)

"Uses" section: What parts of te plant are used?

It should be made clear what parts of the plants are used, in what country. --84.147.34.158 (talk) 17:57, 5 June 2015 (UTC)

French name?

Is it by any chance "ciboulette"? Some expert has to confirm or correct.--ROO BOOKAROO (talk) 16:41, 25 December 2015 (UTC)

Ciboulette is "chive", not "scallion". I am not an expert on French cuisine, but in my experience it's most commonly called "oignon vert". The French page (for some reason the editor doesn't like the internal link) also lists "Cébette" but I have never heard it used. BruceME (talk) 08:31, 12 April 2016 (UTC)

The EU has been known to call it oignon de printemps in French (see for instance council directive 90/642/EEC). -- Vinguru (talk) 06:14, 14 April 2016 (UTC)

Cultivation Section?

I assume that there is no cultivation section only because no one has written it yet? Just asking before I dig out a couple of gardening references and write it. RamblingChicken (talk) 01:18, 22 April 2016 (UTC)

The scientific classification.......

needs to be addressed in more detail as the example of Apple — Preceding unsigned comment added by 203.38.105.161 (talk) 00:24, 30 September 2016 (UTC)

Language Link

I wanted to add the link to the German article but Wikipedia did not let me link it. This article should link to Winterzwiebel. — Preceding unsigned comment added by Mjh (talk • contribs) 14:23, 11 February 2019 (UTC)