Green Onion

Green onions, also known as scallions or spring onions, are a versatile and flavorful vegetable characterized by their slender green stalks and small white bulbs. They offer a mild, fresh onion flavor with a subtle peppery bite, making them an ideal addition to a variety of dishes. The green parts are slightly more pungent than the white bulbs. Their crisp texture adds a pleasant crunch to salads and garnishes. Look for firm, bright green stalks without any wilting or yellowing for the freshest flavor and optimal quality. Explore adding green onions to your cooking as a flavorful and aromatic enhancer.

What sets green onions apart from a regular bulb onion is how gentle they are. There's no long caramelizing needed and no eye-watering sharpness once they hit the pan. The white ends carry most of the punch and hold up well to heat, while the delicate green tops are best kept for the very end of cooking or scattered on raw. That split personality is exactly why they show up in so many cuisines: the whites build the base of a stir-fry or soup, and the greens finish the plate with a fresh, grassy lift.

Botanically, green onions belong to the same allium family as garlic, leeks, and shallots, so they play nicely alongside those flavors rather than fighting them. You'll find them at the heart of dishes from Chinese scallion oil noodles to Mexican tacos to a simple loaded baked potato. If you like their brightness, it's worth exploring the wider world of alliums and other vegetable options, since a swap between them can completely change the character of a dish.

Vegetable

Common uses of green onion

Chopped raw as a vibrant garnish for salads, soups, tacos, and Asian-inspired dishes, adding a fresh onion flavor and visual appeal.
Sautéed or stir-fried with other vegetables or meats to impart a mild onion flavor and create a savory base for stir-fries and other dishes.
Grilled or roasted whole, offering a sweeter, more mellow flavor and a tender texture, perfect as a side dish or addition to grilled platters.
Finely diced and incorporated into dips, sauces, and dressings to add a subtle oniony zest and enhance the overall flavor profile.
Used as a key ingredient in scallion pancakes or other savory pancakes, providing a distinct onion flavor and aroma.
Added to egg dishes, such as omelets and frittatas, for a burst of fresh onion flavor and a touch of color.
Simmered into homemade scallion oil or steeped in hot oil to pour over noodles, steamed fish, and rice, drawing out a deep, savory-sweet allium flavor with none of the raw bite.
Swapped in when a recipe calls for a milder onion note: use them in place of a white onion when you want brightness without long cooking, or reach for a chive if you only need the delicate green tops.

Nutrition (per serving)

Calories31.0kcal (1.55%)

Protein1.8g (3.66%)

Carbs7.3g (2.67%)

Sugars2.4g (4.8%)

Healthy Fat0.1g

Unhealthy Fat0.0g

% Daily Value based on a 2000 calorie diet

Health benefits of green onion

Good source of vitamin K, important for bone health and blood clotting.
Rich in vitamin C, an antioxidant that supports immune function.
Contains allyl sulfide, which may contribute to cardiovascular health.
Provides dietary fiber, aiding digestion and promoting gut health.
Low in calories and fat, making it a healthy addition to meals.
Source of antioxidants that help protect against cell damage.
Naturally gluten-free, vegan, and low in carbohydrates, so they fit easily into keto, plant-based, and gluten-free eating; the same is true of close relatives like the shallot if you're building an allium-friendly pantry.

Substitutes for green onion

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Storage tips for green onion

To keep green onions fresh in the fridge, trim the roots and stand them upright in a glass or jar with about an inch of water, loosely covering the tops with a plastic bag; change the water every couple of days.
Alternatively, wrap them loosely in a damp paper towel and store them in a plastic bag or container in the crisper drawer, where they'll typically stay crisp for one to two weeks.
For longer storage, chop the whites and greens, spread them out to dry off any surface moisture, then freeze in an airtight container or bag; they'll keep for several months and can be added straight to hot dishes without thawing.
Watch for spoilage signs like sliminess, yellowing or darkening tips, a sour smell, or a mushy texture near the white bulbs, and trim away any affected parts before using the rest.
Keep them away from strong-smelling foods, since green onions can both absorb and give off aromas in a closed fridge.
If the white root ends still have their base intact, you can replant them in water or soil and regrow fresh green tops for weeks, cutting what you need as you go.

Green Onion

Common uses of green onion

Nutrition (per serving)

Nutrition (per serving)

Health benefits of green onion

Substitutes for green onion

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Storage tips for green onion

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