Photo by Scot Nelson on Wikimedia Commons (CC0 1.0)

green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths

ProducePeak season spring through early summer (April–June in Northern Hemisphere), though cultivated year-round in most temperate regions and available year-round in most markets.

Low in calories with moderate vitamin K and folate content; provides dietary fiber and compounds with potential anti-inflammatory properties characteristic of alliums.

About

Green onions, also known as scallions or spring onions, are immature bulbing onions (Allium cepa var. cepa) harvested before bulb formation, or non-bulbing varieties bred specifically for their elongated green shoots. The plant features a white to pale green base with progressively deeper green hollow leaves extending upward. The flavor is milder and fresher than mature onions, with a slight onion bite in the white and pale green portions and increasingly herbaceous, grassy notes toward the dark green tops. Common varieties include 'Evergreen' and 'White Lisbon', distinguished primarily by white bulb length and green leaf prominence.

Culinary Uses

Green onions function as both a flavor base and garnish across cuisines. The white and pale green portions provide a mild, clean onion flavor suitable for stir-fries, soups, and raw applications, while the dark green tops contribute a fresh, onion-grass essence best appreciated raw or added at the end of cooking to preserve their delicate flavor. They are essential in Asian cuisines (Chinese stir-fries, Japanese miso soups), Latin American cooking (Mexican salsas and tacos), and as a finishing element in American dishes. Chopped raw green onions garnish baked potatoes, soups, and grain bowls; cooked portions integrate into fried rice, scrambled eggs, and potato dishes.

Forms & Preparations

Whole — Intact with white base and green tops, used fresh in salads, as edible garnish, or sliced for cooking.
Halved lengthwise and cut on diagonal — White and pale green portions split lengthwise then bias-cut into 2-inch lengths; standard preparation for Asian stir-fries and presentations highlighting the cut surface.
Chopped (rough) — Coarsely cut into irregular 1-inch pieces; used as garnish for soups, baked potatoes, and grain bowls.
Thinly sliced rounds — Cut perpendicular to the stalk into thin rings; separates white from green portions and maximizes surface area for distribution in dishes.
Minced — Finely chopped to a near-paste consistency; incorporated into dips, compound butters, sauces, and egg dishes for even flavor distribution.
Blanched and frozen — Briefly boiled and rapidly cooled, then frozen in portions; used in cooked applications to extend shelf life without significant flavor loss.