x green onions

Green onions, also known as scallions or spring onions, are the immature stalks and bulbs of Allium species, most commonly Allium cepa var. viride or Allium fistulosum. They consist of slender, hollow green leaves above a narrow white bulb, with tender fibrous roots. Unlike mature onions, green onions are harvested before significant bulb formation, resulting in a milder flavor profile that combines gentle onion notes with a fresh, slightly peppery undertone. The white and light green portions are slightly more pungent, while the dark green tops remain delicate and are typically reserved for garnishing.

Green onions are used throughout world cuisines as both a flavoring ingredient and garnish. The white and light green bases provide a subtle onion flavor to stir-fries, soups, fried rice, and sauces, while the dark green tops are sliced and scattered over finished dishes for color and a fresh, mild flavor. They are essential in Asian cooking (particularly Chinese, Japanese, and Vietnamese cuisines), where they appear raw in noodle soups and spring rolls, grilled alongside meats, or incorporated into dumpling fillings. In Western cooking, they garnish chili, baked potatoes, and seafood dishes. Both raw and cooked applications are common; raw consumption preserves their crisp texture, while brief cooking mellows their bite.