– 8 green onions
Green onions are low in calories while providing vitamin K, vitamin C, and folate. They also contain compounds such as quercetin and allicin, which have been studied for potential anti-inflammatory properties.
About
Green onions, also known as scallions or spring onions, are the immature shoots of *Allium fistulosum* or *Allium cepa* (common onion) harvested before bulb formation. These slender, elongated vegetables feature white and pale green basal sections that transition to darker green tops, with a mild onion flavor that is considerably less pungent than mature bulbs. The entire plant—both white base and green tops—is edible, though the white and light green portions offer a more delicate onion taste, while the darker green leaves provide subtle herbaceous notes. Varieties differ slightly in bulb development and leaf width, but all share the characteristic hollow, tubular leaf structure typical of the Allium genus.
Culinary Uses
Green onions function as both a flavor base and a fresh garnish across numerous cuisines. In Asian cooking, particularly Chinese, Korean, and Thai preparations, they are sliced and incorporated into stir-fries, soups, and noodle dishes, or used as a finishing element for visual appeal and textural contrast. Western culinary traditions employ them raw in salads, as toppings for baked potatoes and soups, or finely minced into cream cheese and dips. They can be grilled whole for a smoky side dish or pickled for extended preservation. The white portions are often separated from the green tops and cooked longer as a mild flavor base, while the tender green tips are reserved for raw applications or last-minute additions to preserve their fresh quality.