bunch of green onions

Green onions, also called scallions or spring onions, are the immature bulbs and leaves of Allium fistulosum or young plants of Allium cepa, harvested before significant bulb development. They consist of a white to pale green base with hollow green leaf tops that extend 6-12 inches, featuring a mild onion flavor with sweet, slightly grassy notes. The white and pale green portions provide more pungent onion character, while the dark green leaves are more delicate and herbaceous. Green onions are grown in most temperate and subtropical regions worldwide, with major production in Asia, North America, and Europe.

The texture transitions from tender and crisp at the base to progressively softer toward the leaf tips. Unlike mature onions, green onions lack a papery skin and are eaten whole rather than requiring peeling. They are typically sold in bunches tied together, with the roots sometimes still attached.

Green onions function as both a primary ingredient and garnish across numerous cuisines. They are essential in Asian cooking, particularly in Chinese, Japanese, Korean, and Southeast Asian dishes, where they appear in stir-fries, soups, and noodle preparations. In Western cuisines, they are primarily used as a finishing garnish for baked potatoes, soups, tacos, and egg dishes. The white and pale green portions can be sliced and cooked with other vegetables for subtle onion flavor, while the dark green tops are typically sliced thinly and added raw or briefly heated as a garnish to preserve their fresh character. Green onions pair well with garlic, ginger, soy sauce, sesame oil, and appear frequently in dumpling fillings, pancakes, and compound butters.