green onions finely chopped

Green onions, also known as scallions or spring onions, are the immature shoots of Allium fistulosum or young plants of Allium cepa harvested before bulb formation. They consist of a white base and hollow green leaves, with a mild onion flavor considerably less pungent than mature bulb onions. The white portion possesses a slightly sharper taste, while the green tops are delicate and sweet. Green onions are characterized by their slender, elongated form and are available year-round in most markets, though the term "scallion" typically refers to varieties bred specifically for leaf production without significant bulbing.

The ingredient exhibits a fresh, grassy aroma and a crisp texture when raw, becoming softer and milder when cooked. Various cultivars exist, including the common white-based varieties and the increasingly popular red or purple-tinged selections.

Green onions finely chopped function as both a flavor component and garnish across numerous cuisines. Raw, they provide a sharp, fresh onion bite to salads, salsas, sushi, and cold dishes. They are integral to East Asian cuisines—appearing in Chinese stir-fries, Japanese noodle dishes, and Korean side dishes (banchan). Finely chopped green onions are scattered over soups, risottos, and grain bowls as a finishing garnish, contributing brightness and textural contrast. The white and light green portions can be cooked gently in dishes to impart subtle onion flavor, while the dark green tops are best used raw or added at the end of cooking to preserve their delicate character.