green onion. cut ½ inch length
Low in calories with notable vitamin K and vitamin C content; also contains folate and small amounts of minerals including manganese and potassium.
About
Green onions, also called scallions or spring onions (Allium fistulosum), are immature onion plants harvested before significant bulb formation. Native to East Asia, they feature a long white base that transitions to hollow green leaves, offering a milder, fresher onion flavor than mature bulbs. The entire plant is edible, though the white and light green portions near the base provide more pungency, while the darker green tops contribute a delicate, grassy sweetness. Key varieties include Tokyo Long, Nabechan, and Evergreen varieties, selected for consistent length and bulb minimization.
Culinary Uses
Green onions function as both a vegetable component and a finishing garnish across global cuisines. In Asian cooking, they are essential in stir-fries, soups, noodle dishes, and as a component in dumpling fillings. Western cuisines employ them in potato dishes, omelets, salads, and as a fresh topping for soups and baked potatoes. The white bases can be sliced and cooked with other aromatics, while the green tops are typically used raw or lightly warmed to preserve their fresh flavor. When cut into ½-inch lengths as specified, they disperse evenly throughout dishes, providing textural interest and gentle allium notes.