Calçots
Latin name: Allium cepa
Other Names: calsot
Calçots, similar to scallions, were first produced in Spain in the 19th century by continuously hilling up the spring shoots that emerge from overwintered white onions as they grow. The word ‘calçot’ translates roughly to “having been shoed or hilled up,” since just like leeks, calçots must be hilled up to grow a nice tall white stalk.
Calçots are a very sweet, mild flavored spring onion that’s much juicier than a leek. While there are specific heirloom varieties to grow the “true” calçot and usually it’s a white onion, any home gardener or farmer can replant their onions that start sprouting in the spring and hill them up to encourage the growth of long, tender, and sweet edible shoots.
Calçots are beloved throughout Spain and Catalan particularly, traditionally celebrated each spring at a calçotada where tons of calçots are roasted over a flame and often served as a finger food dipped into a roasted pepper romesco sauce. To cook with calçots in the home kitchen, you can slice them up and use them like a scallion, or roast them whole as they are traditionally. Asparagus is in season around the same time and is about the same thickness, and both can be roasted on a sheet pan together.
Digging Deeper
Calçots | Culinary Backstreets
Calçots in Barcelona (& Why We’re Obsessed With Calçotadas) | Devour Tours
Calçot Cultivation Guide by Toni Busquets | Cultivers
