green onion springs
Low in calories but rich in vitamin K, vitamin C, and folate; contains beneficial compounds including quercetin and allicin from the allium family.
About
Green onions, also known as scallions or spring onions (Allium fistulosum), are immature onions harvested before bulb formation with intact green shoots. These plants are members of the lily family (Liliaceae) and are cultivated worldwide, with origins in Central Asia. The plant consists of a white to pale green base (the pseudostem) and long, slender dark green leaves. The flavor is milder and more delicate than mature bulbing onions, with a subtle sweetness in the white portions and a fresher, grassier profile in the green tops. Green onions lack the pungent sulfur compounds that develop as onions mature, making them suitable for raw consumption and finishing dishes.
Culinary Uses
Green onions are used throughout world cuisines as both a primary ingredient and garnish. The white and light green base provides a mild onion flavor suitable for stir-fries, soups, omelets, and potato dishes, while the green tops add color, freshness, and a delicate onion character to raw applications. They are essential in Asian cuisines (Chinese, Japanese, Korean, Thai), North American cooking, and Mediterranean traditions. Commonly sliced into rounds and scattered over finished dishes, grilled whole as a side, or minced into dressings and salsas. The entire plant is edible and should be used shortly after purchase for optimal texture and flavor.