green onions with tops

Green onions, also known as scallions or spring onions (Allium fistulosum), are immature bulbing onions harvested before significant bulb development. Characterized by slender white bases transitioning to hollow green shoots, they belong to the same genus as common onions and garlic. The white basal portion has a mild onion flavor, while the green tops exhibit a fresher, more delicate allium taste with herbal notes. Unlike mature onions, both the white base and tender green leaves are entirely edible and commonly used together.

Green onions are versatile garnishes and flavor components across cuisines, particularly in Asian, Latin American, and North American cooking. The white and light green sections are chopped and added to stir-fries, soups, and raw applications, while the dark green tops provide bright, grassy flavor and visual appeal as a garnish over completed dishes. They are essential in dishes such as Chinese dumpling fillings, Vietnamese pho, Mexican salsas, and American baked potatoes. The green tops, often discarded, are equally valuable and can be sliced for garnish or incorporated into stocks and compound butters.