scallions chopped

Scallions, also known as green onions or spring onions (Allium fistulosum), are immature bulbing onions harvested before significant bulb development. They are characterized by long, slender green leaves attached to a white or pale green base, with minimal bulbing at the root end. The entire plant—both white base and green tops—is edible, offering a mild, sweet onion flavor that is considerably less pungent than mature bulbing onions. Scallions are distinguished from true spring onions (which have a small bulb) and Welsh onions (a non-bulbing variety) by their slender form and tender texture throughout.

Chopped scallions serve as a versatile garnish and flavoring ingredient across numerous cuisines. The white and light green bases provide mild onion sweetness when cooked, while the dark green tops add fresh, herbaceous notes when used raw or added at the end of cooking. Scallions appear prominently in Asian cuisines—from Korean pajeon to Chinese egg fried rice—and in Latin American, Middle Eastern, and North American dishes. They are commonly used as a finishing garnish for soups, stews, and grain bowls; incorporated into omelets, salads, and dips; and used as a component in compound butters and marinades. Their mild flavor makes them suitable for both raw and cooked applications.