green onions

Green onions, also known as scallions or spring onions, are immature bulbing onions (Allium cepa) harvested before the white base forms a substantial bulb. They are characterized by long, tender green shoots and a small white base, with a flavor profile ranging from mild to moderately sharp depending on variety and maturity. The edible portions include both the green tops and white lower portions, each contributing distinct qualities: the white bases offer greater pungency reminiscent of mature onions, while the green tops provide a fresher, more delicate onion character. Green onions are cultivated worldwide and are distinct from bunching onions (Allium fistulosum), which do not form bulbs at all, though the terms are sometimes used interchangeably in culinary contexts.

Green onions serve as both a primary ingredient and a finishing element across numerous cuisines. In Asian cooking, they feature prominently in stir-fries, soups, noodle dishes, and dumplings, often added at the final stages to preserve their crisp texture. Western cuisines utilize them as a garnish for soups, baked potatoes, and egg dishes, while their mild flavor suits raw applications such as salads and salsas. The white bases can be incorporated into stocks and mirepoix-style aromatics, whereas the green tops are best used fresh or briefly heated to maintain their vibrant color and delicate crunch. They pair well with butter, cream, eggs, fish, and Asian seasonings including soy sauce, sesame oil, and ginger.