green onion tops

Green onion tops, also called scallion greens or spring onion greens, are the leafy aerial portions of the Allium fistulosum species (Welsh onion or Japanese bunching onion). These tender, hollow leaves emerge from white or light-colored basal sections and are distinguished by their tubular shape, bright green coloration, and mild onion flavor. Unlike mature onions, green onions do not form bulbs and are harvested when young, typically 6–8 inches tall. The green tops constitute the most flavorful and aromatic portion of the plant, containing volatile sulfur compounds that provide a fresh, slightly sweet onion taste with herbaceous notes.

Green onion tops are used primarily as a garnish and flavoring agent across Asian, North American, and European cuisines. They are commonly scattered fresh over soups, stir-fries, rice dishes, tacos, baked potatoes, and egg-based preparations such as omelets and fried rice, where they contribute color and a fresh onion bite. In Asian cooking, they feature prominently in Chinese, Japanese, and Vietnamese cuisines as both a raw garnish and a cooked component in vegetable dishes. The tops can also be incorporated into herb butters, compound oils, or infused into stocks, though their delicate nature is best preserved through minimal cooking or raw application.