Photo by Scot Nelson on Wikimedia Commons (CC0 1.0)

green onions*

ProduceGreen onions are available year-round in most markets due to consistent cultivation and importation, with peak seasons in spring and early summer when local production peaks in temperate regions.

Green onions are low in calories and provide vitamin K, vitamin C, and folate, along with beneficial sulfur compounds characteristic of alliums that have been associated with anti-inflammatory properties.

About

Green onions, also called scallions or spring onions, are the tender, immature shoots of the onion plant (Allium fistulosum and other Allium cepa varieties) harvested before significant bulb formation. They feature an elongated structure with white to light green bases transitioning to vibrant green tops, and are available in two principal types: bunching onions (which produce minimal bulbs) and bulbing varieties harvested early. The white basal portion provides a mild, pungent onion flavor, while the green leafy tops offer a fresher, more delicate allium character with subtle sweetness.

Culinary Uses

Green onions function as both a primary ingredient and a finishing garnish across numerous culinary traditions, from Asian stir-fries and dumplings to Latin American salsas and Middle Eastern salads. The white and pale green bases contribute assertive but balanced allium flavor when cooked, while the darker green tops add visual appeal and a milder, herbaceous note when used raw or added at the end of cooking. They pair seamlessly with eggs, potatoes, seafood, and legumes, and are essential in dishes such as Chinese scallion pancakes, Korean pajeon, and French potato dishes. Both raw and cooked preparations are common; raw applications emphasize crispness and freshness, while gentle cooking mellows the pungency.

Forms & Preparations

Whole — Intact with white base and green tops, used whole or halved for grilling, roasting, or as a fresh vegetable side.
Sliced — Cut crosswise into rings, separating white and green portions for differential cooking times or unified presentation as garnish.
Chopped — Minced finely for even distribution in dressings, scrambled eggs, or as a delicate garnish; white and green may be chopped separately.
Bias-cut — Cut at an angle for visual presentation in Asian cuisine and stir-fries, increasing surface area for flavor absorption.
Grilled — Whole or halved lengthwise and charred to caramelize natural sugars and intensify sweetness, often served as a side dish.
Dried or freeze-dried — Dehydrated for extended storage; rehydrate or use directly in cooked dishes, though less desirable than fresh for garnish applications.