-- into 1-inch lengths
Low in calories with good vitamin K content and moderate vitamin C; also provide dietary fiber and small amounts of folate and manganese.
About
Green onions, also known as scallions or spring onions (Allium fistulosum), are immature onion plants harvested before bulb formation. They consist of a white to pale green base (the shank) and elongated green leaves (the blade), both of which are edible. Native to Central Asia, scallions are characterized by a mild, fresh onion flavor that is less sharp than mature bulbing onions, with a slightly sweet undertone. The white portions are more pungent, while the green tops are delicate and herbaceous. Unlike true onions, scallions do not develop underground bulbs and are typically sold as bunched stalks.
Culinary Uses
Green onions are used extensively in Asian, Mexican, and American cuisines as both a primary ingredient and garnish. The white and light green portions are commonly minced or sliced for raw applications, stir-fries, soups, and egg dishes, while the dark green tops are reserved as fresh garnishes or incorporated into stocks for flavor. They appear in Chinese stir-fries, Mexican salsas, Japanese miso soups, and as a classic topping for baked potatoes and chili. Their mild flavor makes them suitable for raw consumption in salads and as a table condiment, while cooking mellows them further. Green onions are often cut into rings or bias-sliced for visual appeal and even cooking.