scallion or green onion
Scallions are low in calories and rich in vitamin K, vitamin C, and folate, with quercetin and other antioxidant compounds present in the green portions.
About
Scallions, also known as green onions, spring onions, or bunching onions (botanical name Allium fistulosum), are a close relative of the common onion with an underdeveloped or absent bulb. Native to Central Asia, scallions are characterized by their long, slender green leaves that transition to a white or pale green base, with a mild onion flavor that is more delicate than mature bulbing onions. The entire plant—both the white and green portions—is edible, though they contribute distinct flavor profiles. Scallions are typically harvested before bulb formation occurs, which distinguishes them from other Allium species.
Culinary Uses
Scallions are among the most versatile alliums in global cuisine, serving as both a foundational aromatic and a finishing garnish. The white and light green bases are used as aromatic bases in stir-fries, soups, and braises, particularly in East Asian cooking, while the darker green tops are reserved for fresh garnishes to add color and mild onion flavor. They appear prominently in Asian cuisines (Chinese scallion pancakes, Korean pajeon, Japanese gyoza), Latin American dishes (Mexican salsa and ceviche), and Mediterranean preparations. Scallions are typically used raw as a garnish or lightly cooked; when raw, they provide a sharp, fresh bite, while cooking mellows their flavor significantly.