Jamaican Red Stalk Scallion: Why the "Skellion" is Worth $1000 a Pound

Close-up of fresh, vibrant Jamaican red-stalk scallions with deep magenta bottoms and green leaves, showcasing their distinct color and quality.
The real skellion (scallion)

Growing up in Jamaica in the 90s, there was only one kind of scallion we knew: the glorious red stalk scallion, what we always called skellion. It was in every pot, every seasoning, and every dish. But in the last six years or so, something changed. The markets started getting flooded with another variety; a white stalk scallion that, to me, is simply useless

Why the White Stalk Just Doesn't Cut It

I don't like those white stalk scallions, and for good reason. They have no flavour! When you try to cook with them, they just "spring water like cabbage." It's like adding watery grass to your pot instead of a potent aromatic. You're left with a diluted mess instead of that rich, fragrant base that real Jamaican food demands

The Shift in the Market

This change happened because of a few things. Firstly, there were outbreaks of armyworms that loved to eat our traditional red stalk. To help farmers recover faster, many started planting the white variety because it grows much quicker. Also, supermarkets prefer them because they look "cleaner," but for true home cooks, it was a culinary downgrade

The Superiority of the Red Stalk Skellion

The red stalk scallion is where the flavour lives. It's truly a powerhouse of taste and aroma. Farmers say it's harder to maintain because those pesky armyworms absolutely love to munch on it. As a result, the red stalk scallion isn't as plentiful as it used to be, and trust me, it can be very pricey. I paid $1,000 for a pound just recently, compared to the white ones which go for a mere $250 per pound. But for that authentic taste, it's a price I'm often willing to pay.

Why It's More Flavorful

So, what makes it so much better? This specific variety, often called a Welsh Onion, takes its sweet time to mature. This slow growth allows it to develop a much higher concentration of those pungent, spicy essential oils that give it its strong, unmistakable skellion scent. The white ones are fast-growing and mostly filled with water, which explains why they "spring water" in your pan.

A Taste of Tradition: Skellion's Healing Power

Back in the day, our grandmothers knew the power of the red stalk skellion went beyond just cooking. I remember my grandmother would fry up some of the red stalk in a small amount of oil and give it to us kids for coughing. It wasn't just a seasoning; it was a natural remedy, showing just how deeply rooted this plant is in our culture.

The Jamaican red stalk scallion isn't just an ingredient; it's a piece of our heritage and a symbol of authentic flavor worth every penny..


 

About the Author

I’m a Jamaican home cook who believes that real flavour starts with the right ingredients. Born and raised on the island, I grew up in a time when "skellion" meant one thing: the potent, red stalk variety that makes our food world-famous. I’m passionate about preserving our traditional cooking methods and calling out the "useless" substitutes that don't belong in a real Jamaican pot.

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