green onions - sliced
Low in calories with modest amounts of vitamin K and folate; green onions provide beneficial sulfur compounds characteristic of the allium family with mild anti-inflammatory properties.
About
Green onions, also known as scallions or spring onions, are the immature shoots of Allium fistulosum or Allium cepa harvested before bulb formation. They consist of a white to pale green base (the pseudostem) and hollow green leaves. The white and light green portions have a mild, slightly pungent onion flavor, while the dark green tops offer a more delicate, grassy note with less pungency. Green onions are harvested at approximately 6-8 inches in length and are sold fresh year-round in most markets. Unlike bulbing onions, they lack a developed underground bulb, making them suitable for consumption in their entirety.
Culinary Uses
Green onions are employed fresh and raw as a garnish, finishing element, and flavor component across Asian, American, and European cuisines. They are sliced and added to soups, stir-fries, fried rice, tacos, baked potatoes, salads, and grain bowls, providing a crisp texture and mild allium bite. The white base can be cooked gently in braised dishes or stir-fries, while the green tops are best added at the end of cooking to preserve their fresh flavor and color. They are also used in compound butters, mixed into dips, and incorporated into Asian condiments such as scallion oil.