green onions or sesame seeds

Green onions, also known as scallions or spring onions (Allium fistulosum), are immature onions harvested before bulb formation, consisting of a white to pale green base and long, slender green tops. The plant is native to Central Asia and has been cultivated for thousands of years across East Asia, Europe, and beyond. The entire plant—both white and green portions—is edible, with the white base offering a sharper, more pungent onion flavor and the green tops providing a milder, herbaceous quality. The texture ranges from tender to slightly fibrous depending on maturity.

Green onions lack the sulfurous compounds of mature onions, instead offering a fresh, clean allium character with subtle sweetness. Unlike bulbing onion varieties, scallions develop minimal sulfur compounds that trigger tears when cut, making them gentler in raw applications. They are available in many regional varieties, from the thin Japanese negi to thicker varieties preferred in Mediterranean and American cuisines.

Green onions serve as both a finishing garnish and a foundational aromatic in cuisines worldwide. In Asian cooking—particularly Chinese, Japanese, and Korean—they are essential in stir-fries, dumpling fillings, soups, and noodle dishes, often added at the end for a bright, fresh finish. In Mexican cuisine, they appear in salsas and ceviches. Western kitchens use them as a garnish for baked potatoes, soups, and salads. The white and pale green portions can be minced and used in dressings, compound butters, and cooked preparations, while the dark green tops are best reserved for raw applications or gentle heating to preserve their delicate flavor. They pair well with soy sauce, sesame oil, citrus, and garlic.