What is Cebollin and How Do You Cook With It?

The term “cebollin” is a frequent sight in recipes, particularly within Latin American cuisine. For many home cooks, its exact identity can be puzzling, as the name is often used for what appear to be different types of onions. This can lead to confusion when shopping, with translations suggesting it could be a scallion, green onion, or even a chive. These alliums, while related, have distinct characteristics and culinary applications.

Cebollin Explained

In most culinary contexts, “cebollin” is the Spanish word for what are commonly called scallions or green onions in English. For cooking purposes, the terms are largely interchangeable, referring to a young onion harvested before a large bulb has formed. These onions belong to the genus Allium and are characterized by long, hollow green stalks and a slender, non-bulbous white base.

Its flavor profile is milder than a mature onion, yet it carries a more pronounced sharpness than chives (Allium schoenoprasum). Chives are classified as an herb and are much thinner, more delicate, and possess a mild, herbaceous taste, making them better suited as a fresh garnish that wilts under high heat. Cebollin also differs from what are known as spring onions. While very similar in appearance, spring onions are simply more mature scallions that have been left in the ground longer, which allows them to develop a small, rounded bulb and a slightly stronger flavor.

Culinary Uses of Cebollin

Cebollin’s flavor profile lends itself to a wide range of applications, both raw and cooked. The entire plant is edible, but the white and green parts are used differently due to their varying intensity. The white and light green lower portions have a more pungent onion flavor and hold up well to heat, making them ideal for building a flavor base. The darker green tops are more delicate with a milder taste, perfect for use as a fresh garnish.

In many Latin American kitchens, finely chopped cebollin is a component of sofrito, a foundational aromatic sauce made by sautéing ingredients like garlic, onions, peppers, and tomatoes. This flavor base is used in countless stews, rice dishes, and beans. Cebollin is also a popular topping for finished dishes, providing fresh flavor and color to tacos, soups, and grilled meats. In Venezuelan and Colombian cuisine, it is frequently sprinkled over arepas, which are cornmeal cakes.

How to Grow and Store Cebollin

Cebollin is one of the easiest vegetables to grow at home, and you can regrow them from store-bought scraps. Take the white root ends, leaving about an inch of the bulb attached, and place them root-down in a jar with enough water to cover the roots. New green shoots will emerge within days. While they will continue to grow in water, their flavor and vigor will diminish as they need nutrients from soil.

For a more sustainable supply, these rooted ends can be planted in a pot with standard potting soil. Plant them in a sunny location and water when the soil feels dry to the touch. This method provides a continuous harvest, as you can snip the green tops as needed, and they will regrow from the base.

To keep store-bought cebollin fresh, proper storage is needed. One technique is to stand the bunch upright in a glass jar with an inch or two of water covering the roots. This jar can then be placed in the refrigerator and loosely covered with a plastic bag, which keeps the stalks crisp for about a week. Another method involves wrapping the unwashed scallions in a slightly damp paper towel and placing the bundle inside a plastic bag in the refrigerator’s crisper drawer.