Green Onions (Scallions)

Fresh green onions, also known as scallions or spring onions, bring a mild, crisp bite and vibrant color to countless dishes across global cuisines. These slender vegetables feature bright green hollow tops and small white bulbs at the base, offering a gentler onion flavor than their mature counterparts. Unlike regular onions, green onions can be enjoyed both raw and cooked, with both the white and green portions being completely edible and packed with fresh, slightly peppery taste. Green onions are culinary workhorses that shine in Asian cuisines, particularly Chinese, Japanese, and Korean cooking, where they're used as garnishes, stir-fry ingredients, and flavor enhancers in soups and noodle dishes. They're equally at home in Western cooking, adding fresh flavor to omelets, baked potatoes, salads, and Mexican dishes like tacos and quesadillas. The white portions offer a sharper bite similar to regular onions, while the green tops provide a milder, herb-like flavor perfect for finishing dishes. When cooking with green onions, add the white parts early in the cooking process to build flavor foundations, and reserve the green tops for the final minutes or as fresh garnishes to maintain their bright color and crisp texture. They're essential in dishes like fried rice, miso soup, potato salad, and countless dips and sauces. Store green onions in the refrigerator with their roots in water, or plant them in soil where they'll continue growing, providing you with a continuous supply of fresh scallions for weeks.