– 5 green onions

Green onions, also known as scallions or spring onions, are immature onions (Allium fistulosum and Allium cepa varieties) harvested before the bulb fully develops. They consist of white and light green bases with elongated hollow green leaves that extend upward. Green onions have a milder, fresher flavor than mature onions, with grassy, slightly sweet notes and a gentle pungency that increases toward the white base. The entire plant—both white base and green tops—is edible, though the white and light green portions are more tender and peppery, while the dark green leaves offer a delicate onion flavor with herbaceous undertones.\n\nOriginally domesticated in Central Asia, green onions are now cultivated worldwide and available in most markets year-round. Some varieties, such as bunching onions, are bred specifically for scallion production and never form bulbs.

Green onions are a versatile finishing garnish and ingredient across global cuisines. The white bases are commonly minced or chopped for use in soups, stir-fries, fried rice, potato dishes, and as a base aromatics. The green tops provide a fresh, mild onion flavor and visual appeal when used raw as garnish on soups, tacos, baked potatoes, and Asian noodle dishes, or lightly cooked in stir-fries and scrambled eggs. In Asian cuisines—particularly Chinese, Japanese, and Korean—they are essential to dumpling fillings, miso soups, ramen, and braised dishes. They are also raw in salads, salsas, and compound butters, or charred whole as a side dish. Green onions pair well with eggs, potatoes, dairy, fish, and Asian seasonings.