– 3 green onions
Low in calories, green onions are a good source of vitamin K, vitamin A, and folate. They also contain beneficial sulfur compounds common to the Allium family, which have potential anti-inflammatory properties.
About
Green onions, also known as scallions or spring onions (Allium fistulosum), are young onion plants harvested before the bulb develops significantly. They belong to the Allium family, which also includes garlic, leeks, and shallots. The plant consists of white and pale green basal portions (the "white" parts) that transition to darker green hollow leaves. Green onions have a mild, fresh onion flavor with sweet undertones, considerably less pungent than mature bulbing onions. Unlike their bulbous relatives, green onions are typically harvested when 6-12 inches tall and feature tender, edible greens throughout.
Culinary Uses
Green onions are used throughout world cuisines as both a primary ingredient and garnish. The white and light green portions provide a mild onion flavor suitable for cooking, while the dark green tops are best used raw or added at the end of cooking to preserve their delicate texture and bright flavor. They feature prominently in Asian cuisines (Chinese, Japanese, Korean, Vietnamese), where they are used in stir-fries, soups, noodle dishes, and as table condiments. In Western cooking, they garnish soups, baked potatoes, tacos, and salads. Both parts are edible: the whites can be sliced and sautéed with aromatics, while the greens are chopped for finishing dishes.