scallions for garnish

Scallions, also known as green onions or spring onions (Allium fistulosum), are a species of onion cultivated for their edible green leaves and white bulbs. Unlike mature bulbing onions, scallions are harvested young before significant bulb formation, resulting in a slender, elongated form with a mild, fresh flavor. The white and light green basal portions are sweeter and more pungent, while the dark green tops are more delicate with herbaceous notes. Scallions are widely cultivated across temperate and subtropical regions and are fundamental to Asian, European, and American cuisines.

Scallions are prized as a garnish for their fresh appearance, mild onion flavor, and textural contrast. In Asian cuisines—particularly Chinese, Japanese, Korean, and Vietnamese—they are scattered over soups, stir-fries, rice bowls, and noodle dishes. The white portions are often incorporated into dipping sauces and pastes, while the green tops provide visual appeal and a subtle bite when used raw as finishing touches. In Western cooking, they garnish baked potatoes, soups, tacos, and grain bowls. Both raw and lightly charred scallions contribute brightness to dishes without the sharpness of raw onions.