bn green onions

Green onions, also known as scallions or spring onions (Allium fistulosum), are immature onions harvested before bulb formation, belonging to the Amaryllidaceae family. They feature long, slender green tops and white to pale green basal portions, with a mild onion flavor that becomes slightly sweeter and more delicate than mature bulbing onions. The entire plant—both white and green portions—is edible, with the green tops offering a fresh, grassy character and the whites providing a more pronounced onion bite. Green onions are available in various cultivars worldwide and are grown year-round in temperate and tropical climates.

Green onions serve as a versatile garnish and ingredient across numerous cuisines, particularly in Asian, Latin American, and American cooking. They are commonly used fresh as a finishing garnish for soups, rice dishes, tacos, and grain bowls, adding color and sharp onion notes. The white bases can be sliced and cooked into stir-fries, fried rice, and braised dishes, while the green tops are best used raw or lightly cooked to preserve their delicate flavor. They are essential in Asian cuisines—featured in dumpling fillings, pancakes (Chinese scallion pancakes), and as condiments for noodle dishes.