green onions or scallions

Scallions (Allium fistulosum), also called green onions, are a species of onion cultivated for their tender leaves and underdeveloped white bulbs. Native to Asia and widely naturalized throughout temperate regions, scallions are harvested before the bulb fully matures, typically at 4-6 weeks of growth. They possess a mild, sweet onion flavor with subtle herbaceous notes. The plant consists of both edible white and light green basal portions and darker green leaves, with the white parts being more pungent and the green tops milder and more delicate. Unlike bulbing onions, scallions do not form a substantial underground bulb, making them ideal for harvesting at the immature stage.

Scallions serve as a versatile aromatic and garnish across global cuisines, particularly in Asian cooking where they appear raw, charred, or cooked. The white and pale green portions provide a milder onion flavor to soups, stir-fries, and fried rice, while the darker green tops offer a fresh, herbaceous accent as a finishing garnish. They are essential in Chinese, Japanese, Korean, Vietnamese, and Thai cuisines, appearing in everything from noodle dishes to dumplings. In Western cooking, scallions feature in potato dishes, salads, and sour cream-based condiments. Both raw and cooked preparations are common; raw scallions bring brightness to grain bowls and tacos, while cooked versions mellow and integrate into braises and grain pilafs.