green onions - chopped
Low in calories but provide vitamins K and C, along with folate and antioxidants. A source of dietary fiber and minerals including manganese and potassium.
About
Green onions, also known as scallions or spring onions (Allium fistulosum), are immature onions harvested before bulb formation, consisting of a small white base and elongated green stalks. Unlike mature onions, they feature a mild, fresh onion flavor with subtle sweet notes and are rarely pungent. The entire plant—from white base through green tops—is edible, with the white and light green sections offering more pronounced onion flavor, while the dark green tops provide a fresher, more herbaceous quality. They are ubiquitous in Asian cuisines and increasingly common in Western cooking.
Culinary Uses
Green onions are used as both a primary ingredient and garnish across numerous cuisines. The white and pale green bases are sliced or chopped for stir-fries, soups, fried rice, and noodle dishes, contributing mild onion flavor and textural interest. Dark green tops are reserved for raw garnishing on finished dishes—from Asian noodles and tacos to omelets and cream soups—where their fresh, grassy notes brighten presentations. They can be grilled whole or added to compound butters. When chopped, green onions should be added toward the end of cooking or used raw to preserve their delicate flavor and crisp texture.