green onions -- sliced

Green onions, also known as scallions or spring onions (Allium fistulosum), are immature bulbing onions harvested before the bulb develops significantly. They feature long, hollow green leaves and white or pale green bases, with a mild onion flavor that is considerably less pungent than mature onions. The entire plant—both white base and green tops—is edible, though they vary in intensity, with the white and light green portions offering sharper flavor and the dark green leaves providing a milder, slightly grassy note. Varieties include common scallions, Chinese varieties like cu-ho, and Welsh onions, all distinguished by their tender texture and fresh appearance.

Green onions are valued for their fresh, mild onion flavor and attractive visual presentation. Sliced green onions are commonly used as a finishing garnish on soups, stews, rice dishes, and Asian noodle preparations, where they add color and a subtle allium bite. They feature prominently in Asian cuisines—particularly Chinese, Japanese, and Korean cooking—as both a garnish and ingredient in dumplings, stir-fries, and fried rice. In Western cooking, they finish baked potatoes, tacos, salads, and egg dishes. The white and light green portions can be gently cooked or raw for more substantial onion flavor, while the dark green tops are best used fresh or added at the end of cooking to preserve their delicate texture and appearance.