green onions optional

Green onions, also known as scallions or spring onions (Allium fistulosum), are immature bulbing onions harvested before the bulb develops significantly. They consist of a white to pale green basal portion (the pseudostem) and dark green hollow leaves, with a mild onion flavor that is fresher and less pungent than mature bulb onions. The entire plant—from root to leaf tip—is edible, though culinary applications often separate the white and green portions due to their differing flavor intensities and textures. Green onions are cultivated year-round in temperate and tropical regions, with varieties selected for either slender white sections or thicker, more tender bases.

Green onions are primarily used as a fresh garnish and flavor accent in Asian, Latin American, and contemporary cuisines. They appear raw in salads, salsas, and poke bowls, where their crisp texture and mild pungency provide brightness. The white and pale green portions are often minced and used as a base flavor in soups, stir-fries, and grain dishes, while the darker green leaves are sliced and scattered over finished dishes for color and a subtle onion note. In Asian cuisines, particularly Chinese, Japanese, and Korean cooking, green onions are integral to dumpling fillings, noodle soups, and as a final garnish for soups and rice dishes.