each green onion

The green onion, also known as scallion or spring onion (Allium fistulosum), is a thin-bulbed variety of onion harvested before bulb maturation, typically featuring long, slender green leaves and a white to pale green base. Unlike storage onions, green onions lack a fully developed bulb and are characterized by their mild, sweet onion flavor with subtle grassy notes. The white and light green portions are more pungent, while the darker green leaves are milder and herbaceous. Multiple varieties exist, ranging from thin bunching types to Japanese negi varieties, each with slight variations in flavor intensity and bulb development.

Green onions serve as a versatile finishing ingredient and flavor component across numerous cuisines, from Asian stir-fries and rice dishes to Latin American salsas and North American salads. The white and light green bases are minced or sliced for cooked dishes where their mild onion flavor adds aromatic depth, while the darker green tops are typically sliced thinly as fresh garnish for soups, curries, and grain bowls. In raw applications, they provide a fresh, crisp bite; when cooked briefly, they retain their texture while their flavor mellows. Grilled or roasted whole, they become sweet and tender, serving as a side dish or flavor component in composed plates.