- 3/4 cup sliced green onions
Low in calories with notable vitamin K content and moderate amounts of vitamin C and folate. Contain sulfur compounds that provide antioxidant and anti-inflammatory benefits similar to other alliums.
About
Green onions, also called scallions or spring onions (Allium fistulosum), are immature onions harvested before bulb formation, consisting of long green leaves attached to a white or pale green base. Native to Central Asia, they are characterized by a mild onion flavor with subtle sweetness, and both the white base and green tops are edible, though the greens are more delicate. The white portions provide a more assertive onion bite, while the tender green leaves contribute a fresher, slightly grassy note that intensifies when raw.
Culinary Uses
Green onions are used globally as a fresh garnish, flavor accent, and side vegetable. In Asian cuisines—Chinese, Japanese, Korean, and Thai—they are essential in stir-fries, soups, noodle dishes, and as condiments. They appear in Western cuisines in salads, baked potatoes, omelets, and as a finishing garnish for soups and casseroles. The white bases can be minced and cooked for depth, while the sliced green tops are typically added raw or at the end of cooking to preserve their fresh character. They pair well with eggs, potatoes, Asian broths, and are particularly complementary to soy sauce-based dishes.