bundle green onions

Green onions, also known as scallions or spring onions (Allium fistu­losum), are immature bulbing onions harvested before the base has significantly enlarged. They are characterized by long, slender green stalks and a small white to pale green bulb at the base, with a fresh, mild onion flavor that is less pungent than mature bulb onions. The entire plant—both white base and green tops—is edible, offering distinct flavor profiles: the white and light green portions provide a more pronounced onion flavor, while the dark green leaves contribute a fresher, grassy note. Green onions are available in cultivated varieties that range slightly in diameter and length, though all share the characteristic slender form and tender texture that distinguishes them from thick-bulbed onion varieties.

Green onions serve as a versatile garnish and flavoring ingredient across numerous cuisines, from Asian stir-fries and soups to Mexican salsas and American side dishes. Both the white base and green tops are utilized in cooking: the white portions are often minced or sliced for raw applications, dressings, and as a base for sautéing, while the green tops are commonly used as a fresh garnish, added to salads, or incorporated into finished dishes for color and flavor. They appear in dishes such as Chinese egg fried rice, Korean banchan, Mexican ceviche, and American potato salads. Green onions are typically used raw or added at the end of cooking to preserve their fresh flavor and crisp texture, though the white bases can withstand longer cooking in soups and braises.