scallions or green onions diced
Scallions are a good source of vitamin K and vitamin C, with negligible calories and useful quantities of dietary fiber and antioxidant compounds, particularly in the green portions.
About
Scallions, also known as green onions, spring onions, or bunching onions, are immature allium plants (Allium fistulosum) harvested before bulb formation, characterized by a white to pale green base and elongated green tops. Unlike bulbing onions, scallions develop minimal to no underground bulb development and are prized for their mild onion flavor and tender, edible leaves. The entire plant—from white base through green tops—is edible, with the white and light green portions offering a more pungent onion taste, while the darker green leaves provide a fresher, more delicate onion flavor with grassy notes.
Culinary Uses
Scallions appear across global cuisines as a finishing garnish, flavor component, and textural element. Diced scallions are commonly scattered over Asian noodle dishes, soups, and stir-fries, where their mild heat and freshness cut through rich or heavy flavors. They are essential in dishes such as Chinese egg fried rice, Mexican guacamole, and Middle Eastern labneh, and serve as a traditional garnish for baked potatoes, deviled eggs, and seafood preparations. The white and light green portions can be braised or stir-fried as a vegetable component, while the darker green tops are typically used raw to preserve their fresh flavor and appealing color.