– 2 scallions

Scallions, also known as spring onions, green onions, or bunching onions (Allium fistulosum), are mild-flavored members of the allium family that are harvested early before the bulb develops significantly. Unlike standard storage onions, scallions lack a distinct bulbous base and consist of long, slender white and light green stalks topped with flat, deep green leaves. The white and light green portions have a subtle, sweet onion flavor with slightly peppery notes, while the green tops are more herbaceous with grassy undertones. Scallions are cultivated worldwide and are particularly central to Asian cuisines, where they serve both as a primary ingredient and a garnish.

Scallions function as both a flavor component and a garnish across numerous cuisines. The white and light green portions are used raw in salads, salsas, and as a finishing touch to soups and noodle dishes, while the entire stalk can be grilled, roasted, or stir-fried as a vegetable side. In Asian cooking, scallions are essential to dishes like Chinese egg fried rice, Korean pajeon, and Japanese gyoza fillings. The green tops are commonly sliced and scattered over finished dishes for color, freshness, and mild onion flavor. They pair well with eggs, potatoes, seafood, and acid-forward dressings.