half a bunch of green onions
Low in calories but rich in vitamin K and vitamin C; provide beneficial compounds including quercetin and allicin, which possess antioxidant and anti-inflammatory properties.
About
Green onions, also known as scallions or spring onions, are immature bulbing onions (Allium cepa) harvested before significant bulb development. They consist of a white to pale green basal section with green leafy tops, offering a milder flavor profile than mature onions. The entire plant—both white base and green tops—is edible, with the white portion providing a more pungent, onion-forward taste and the green tops contributing a fresher, more herbaceous quality. Green onions are cultivated worldwide and are staple ingredients in Asian, American, and European cuisines.
Culinary Uses
Green onions serve as a versatile finishing ingredient and flavor base in countless cuisines. They are commonly used as a garnish for soups, stir-fries, and grain bowls, with their fresh bite adding textural contrast and visual appeal. The white portions can be minced and incorporated into dressings, salsas, and compound butters, while the green tops are often sliced and reserved as a fresh garnish. In Asian cuisines—particularly Chinese, Korean, and Japanese—green onions are fundamental to dishes such as scallion pancakes, dumpling fillings, and ramen toppings. They pair well with eggs, seafood, potatoes, and Asian sauces.