scallions; chopped
Low in calories but rich in vitamin K, vitamin A, and folate; provide dietary fiber and contain sulfur compounds with potential anti-inflammatory properties.
About
Scallions, also known as green onions or spring onions, are the immature bulbs and long green stalks of Allium fistulosum, a species of onion cultivated for its tender, edible shoots rather than bulb development. Native to Asia, scallions are characterized by a white to pale green basal section that transitions to dark green leafy tops, with a flavor profile that combines mild onion pungency with a fresh, herbaceous quality. Unlike mature onions, scallions are typically harvested before significant bulb formation, making them tender enough to consume raw or with minimal cooking.
The plant grows rapidly and is available year-round in most temperate climates. Common varieties include the Welsh scallion, Japanese negi varieties, and the evergreen bunching onion. The entire plant—from white base to green tips—is edible, with the white section offering more pronounced onion flavor and the green tops providing a lighter, more herbaceous taste.
Culinary Uses
Scallions are versatile aromatics used across Asian, Latin American, and contemporary Western cuisines. They function as both a cooking ingredient and fresh garnish, commonly used in stir-fries, soups, grain bowls, tacos, and egg dishes where they add flavor without the aggressive bite of mature onions. In East Asian cooking, they are essential in Chinese chow mein, Japanese miso soups, and Korean banchan; in Latin American cuisine, they feature prominently in salsas and chimichurri. The white sections can be cooked for deeper flavor development, while the tender green tops are best added at the end of cooking or used raw to preserve their fresh quality. Raw scallion rings make an excellent garnish for baked potatoes, deviled eggs, and cream-based soups.