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of finely chopped scallions including 2 inches of the green stems

ProducePeak season is spring through early summer (April–June), though scallions are available year-round in most markets due to consistent cultivation and import availability.

Scallions are low in calories and provide vitamin K, vitamin C, and dietary fiber, along with beneficial allicin compounds typical of the allium family that contribute antioxidant and antimicrobial properties.

About

Scallions, also known as green onions or spring onions (Allium fistulosum), are immature onion bulbs harvested before significant bulb development, consisting of a white base and hollow green leafy tops. The plant is a member of the allium family, native to Central and East Asia, and is characterized by its mild, fresh onion flavor that is more delicate than mature bulbing onions. The white base contains slightly more concentrated onion flavor, while the green stems offer a more subtle, herbaceous character with aromatic qualities. The ingredient is used fresh in its entirety or in parts, depending on culinary application.

When specifying "2 inches of the green stems," this refers to a preparation method where the tender, pale green portions immediately above the white base are preserved while trimming the darker green tops, balancing visual presentation with flavor intensity and texture.

Culinary Uses

Finely chopped scallions with green stems are used as a fresh garnish and flavor component across numerous cuisines, particularly in East Asian, Southeast Asian, and American cooking. The white and pale green portions contribute a sharp, onion-forward bite, while the darker green stems add herbaceous notes without overwhelming delicate dishes. Common applications include topping soups (especially Asian broths and chowders), grain bowls, roasted vegetables, and egg dishes; incorporating into dumpling fillings, spring rolls, and fried rice; and finishing cold noodle dishes and ceviche. The finely chopped form distributes flavor evenly throughout dishes while providing textural contrast. For optimal flavor and texture, scallions are typically added at the end of cooking or used fresh to preserve their crisp quality and bright flavor.

Forms & Preparations

Finely chopped, white and pale green combined — The most common preparation combining both white base and 2 inches of tender green stems, chopped into fine rounds or bias cuts for even distribution.
Sliced on the bias — Cut at an angle to expose more surface area and create an elegant presentation, often used for garnishing plated dishes.
Julienned (thin strips) — Cut lengthwise into thin matchsticks, used as a textural garnish that maintains structural integrity on plates or in cold dishes.
Whole or halved lengthwise — Kept intact and grilled, roasted, or briefly cooked, where scallions become tender and mildly caramelized.
Darkest green tops separated — Tender dark green portions reserved for fresh garnishes and milder flavor, while white and pale green bases are used in cooked applications.