[green [onion]]s
Green onions are low in calories and provide vitamin K, vitamin C, and folate. They also contain quercetin and other antioxidant compounds characteristic of alliums.
About
Green onions, also called scallions or spring onions (Allium fistulosum), are immature onion plants harvested before bulb development. The plant consists of elongated white and pale green bases and dark green hollow leaves, all of which are edible. Green onions have a mild, onion-forward flavor with subtle sweetness, less pungent than mature bulbing onions due to their immaturity and higher water content. They belong to the Allium genus alongside garlic, leeks, and shallots, and are believed to have originated in Central Asia.
Different cultivars vary slightly in their degree of bulbing and leaf thickness. Some varieties form small bulbs at maturity, while others remain purely stalked. The white and light green portions offer a more pronounced onion flavor, while the dark green tops contribute a fresher, herbaceous quality.
Culinary Uses
Green onions are used across numerous global cuisines as a fresh aromatic and textural element. They are commonly chopped and used as a raw garnish in Asian noodle dishes, soups, and stir-fries. In Mexican cuisine, they accompany grilled meats and appear in salsas. French cooking utilizes them finely minced in omelettes and compound butters. Both the white/pale green bases and dark green tops serve distinct purposes: the bases can be cooked with other aromatics or pickled, while the tops are typically used raw or lightly cooked as a finishing garnish. They pair well with eggs, fish, potatoes, and grain-based dishes.