Scallions

When can babies have scallions?

Scallions can be offered once baby is ready for solids, from about 6 months. They belong to the allium family with chives, garlic, leeks, shallots and other onions. They are usually used as a seasoning. The white part near the root is sharper, and the green tops add a mild grassy taste.

Nutrition

They contain fiber, folate, vitamins A, C and K, and trace calcium, copper and iron. They also carry plant compounds such as kaempferol, carotenoids and polyphenols.

Preparation basics

Chop finely, raw or cooked, and add to baby's food. Raw scallion can be sharp, so start with a small amount. Cooking mellows both the taste and any allergic reaction.

Choking risk

Scallions carry a low risk when prepared for the child's age and development. In theory any food can cause choking, though. Stay within arm's reach during meals.

Allergen status

Scallions are not a common allergen. Reactions are rare, but allergy to other onion-family members has been reported. People sensitive to garlic or onion may react to scallions too. Those sensitive to mugwort and birch pollen and to carrot-family foods such as carrot, fennel and celery can have the 'mugwort-celery-spice syndrome'.

People with pollen food allergy syndrome, especially grass and mugwort pollen, may feel short-lived itching or burning in the mouth. This is unlikely to be dangerous. Cooking can reduce it. Start with a small amount for the first few servings.