root of green onion
Low in calories and rich in vitamin C, vitamin K, and folate; contains compounds related to garlic and onions that may have antimicrobial and anti-inflammatory properties.
About
The root of the green onion (scallion), belonging to the Allium fistulosum species, is the white to pale green basal portion and root system of the plant. Unlike bulbing onions, green onion plants do not develop large underground bulbs; instead, they form a slender white base with fine, fibrous roots. The root system is delicate and serves as both the anchoring structure and water-absorption mechanism for the plant. When separated from the green tops, the root retains the characteristic sharp, pungent onion flavor with subtle sweetness, though it is considerably milder than the white bulb of storage onions.
Culinary Uses
Green onion roots are used primarily in Asian cuisines, particularly Chinese, Japanese, Korean, and Southeast Asian cooking. They are commonly infused into broths, stocks, and soups to impart a delicate onion flavor without the intensity of mature onions. The roots are often added whole to simmering broths or finely minced into sauces, dressings, and condiments. In Korean cuisine, they feature in banchan (side dishes) and are sometimes pickled. They can also be grilled or charred whole as a garnish. Green onion roots are economical as they represent an often-discarded part of the plant, making them valuable for sustainable kitchen practices.