Green Onions / Scallions (Allium fistulosum)

Mild, fresh allium with bright green leaves and tender white bases that add clean onion flavor without overpowering a dish. Perfect raw for crisp bite or lightly cooked for mellow sweetness.

Flavor & texture: Mild onion heat; crisp white bulb, tender grassy greens.
Looks: Slender white stalk transitioning to hollow green leaves.

Best uses: Eggs, potatoes, soups, stir-fries, noodles, tacos, grain bowls, dips, salads, compound butter, garnishes.
Pairings: Ginger, soy, sesame, lime, cilantro, eggs, potatoes, tofu, seafood, rice, avocado, miso, chili oil.

How to use:
Slice white and green parts; add whites earlier in cooking and greens at the end. Use raw for brightness or sauté lightly for sweetness. Great as a finishing sprinkle on almost anything.

Harvest/storage:
Harvest when stems reach 6–12 in. Store wrapped in a damp towel or upright in a jar with a little water (greens up). Keeps 5–7 days in the refrigerator.

Notes & cautions:
Allium family—may cause sensitivity in those prone to onion/garlic intolerance. Avoid eating if bulbs develop significant slime or odor.