– 6 green onions
Green onions are a low-calorie vegetable rich in vitamin K and vitamin C, and provide modest amounts of folate and fiber, particularly in the green portions.
About
Green onions, also known as scallions or spring onions, are young onion plants (Allium fistulosum) harvested before bulb formation, typically consisting of a white base and green stalks. They are distinct from mature bulbing onions in that they are eaten whole—both the tender white portion and the leafy green tops—rather than developed into a dry-storage bulb. The flavor profile ranges from mildly onion-like in the white base to fresh and herbaceous in the green portions, with far less pungency than mature onions. Green onions are available in numerous cultivars worldwide, with regional names including Welsh onions, ciboule, and negi in Japanese cuisine.
Culinary Uses
Green onions are used extensively as both a cooking ingredient and garnish across global cuisines. The white and light green portions are often sliced and incorporated into stir-fries, soups, fried rice, and potato dishes, contributing a mild onion flavor that softens with heat. The dark green tops are typically used raw as a garnish for finished dishes—soups, tacos, grain bowls, and Asian noodle preparations—adding fresh color and herbaceous bite. In Asian cuisines, they feature prominently in Chinese, Japanese, and Korean cooking; in Western cuisines, they appear in egg dishes, seafood preparations, and as a simple side vegetable. Green onions pair well with eggs, potatoes, seafood, soy sauce, and ginger.