bunch scallions

Scallions (Allium fistulosum), also known as green onions or spring onions, are immature bulbing onions harvested before significant bulb formation. The plant consists of a slender white base that transitions into long, hollow green leaves. Scallions have a mild onion flavor with slightly sweet undertones, less pungent than mature onions. The white and light green parts are more piquant, while the dark green leaves are sweeter and more delicate. They are botanically distinct from true shallots and differ from European spring onions in that they develop minimal bulbing even at maturity.

Scallions are versatile garnishes and flavor components used across Asian, European, and American cuisines. The white and light green portions are often minced and used raw in dressings, salsas, and dips, or cooked gently into soups and stews. The dark green tops serve as aromatic garnishes for soups, grain bowls, tacos, and baked potatoes. In Chinese cooking, scallions are essential to stir-fries and are served as raw condiments alongside dishes. Japanese cuisine incorporates them into ramen and grilled preparations (negi yakitori). They pair well with fatty proteins, soft cheeses, and egg-based dishes. Scallions can also be grilled whole as a side dish.