Green Onion / Scallion
Green onions (also called scallions, spring onions, or bunching onions) are young alliums harvested before the bulb develops. The entire plant is edible — the white base has a mild onion flavor and the hollow green tops are fresh and grassy. Universally used as a garnish across Asian, Mexican, American, and Middle Eastern cuisines.
Long, slender, and elegant — typically 12–18 inches with a small white to pale green bulb at the base and dark hollow green tops. Bright, vivid green color indicates freshness. Sold in bunches, usually 6–8 stalks per bunch.
White/Light Green Bottom: More pungent and onion-flavored — best cooked or used as an aromatic. Use in stir-fries, soups, and anywhere you want a mild onion flavor in cooked applications.
Dark Green Tops: Mild, fresh, and grassy — almost herb-like. Best used raw as a garnish or finishing element. Add at the very end of cooking to preserve their fresh flavor and bright color.
Garnish
The most universal use — sliced thin on the diagonal over virtually any Asian, Mexican, or savory dish.
Stir-Frying
The white parts added early for aromatics, the green tops tossed in at the very end for freshness.
Korean Pajeon
The defining ingredient of Korean green onion pancakes — whole scallions embedded in batter and pan-fried.
Grilled Whole
Brush with oil and grill whole until charred — a Spanish calçot tradition, served with romesco sauce.
• Regrow in water — stand trimmed roots in a glass of water on a windowsill and they'll regrow green tops in days
• Use both the white and green parts — separating them is common in Asian cooking (whites in early, greens at the end)
• Slice on the diagonal for maximum surface area and more elegant presentation
Refrigerate wrapped in a damp paper towel in a bag or stand upright in a glass of water (covered with a bag) in the fridge — the latter keeps them fresh up to 2 weeks. Use within 5–7 days if stored flat.
In-Season Recipes with Green Onion
Seasonal recipes featuring Green Onion right now
Chinese Vegetable Stock
A rich, aromatic vegetable stock that forms the foundation of Chinese vegetarian cooking. Two traditional variations are provided - one with Chinese preserved dates and buckthorn seeds, and a simpler version with preserved figs and sweet dates.
Mushrooms with Broccoli
A deceptively simple Chinese stir-fry with accessible ingredients. The Chinese love it, and so will you.
All Other Recipes with Green Onion
1 recipe featuring Green Onion
