garnish: sliced green onions

Green onions, also called scallions or spring onions (Allium fistulosum), are a species of bulbing onion harvested before the bulb has formed significantly, typically when the plant is young and tender. They are characterized by a long white base that transitions to pale green, with dark green hollow leaves. The white and light green portions have a mild onion flavor with slight sweetness, while the darker green tops are more herbaceous and sharp. Green onions are used fresh and raw, prized for their dual-texture quality—crisp white bases and tender leafy greens—and their subtle, less pungent onion flavor compared to mature bulbing onions.

Green onions function both as a primary ingredient and as a finishing garnish across Asian, Latin American, and global cuisines. The white and light green portions are often minced or sliced and cooked into soups, stir-fries, fried rice, and pancakes, while the green tops are typically reserved raw as a fresh garnish to add color, crunch, and mild onion notes to finished dishes. They appear as a classic topping on baked potatoes, chili, tacos, and East Asian noodle dishes. Green onions are particularly important in Chinese, Vietnamese, and Korean cooking, where they are sliced into rings or lengthwise cuts and scattered over soups and composed dishes. The green tops require minimal cooking and should be added at the end of preparation to retain their color and crisp texture.