Natural form

Whole scallions showing white root base, pale stalks, and long dark green tops.

Shows the full plant structure — white base, green tops, and fine roots — so readers can identify scallions on sight.

Produce

Scallion

Mild green onions for garnishing and a fresh, oniony bite

Gentle and fresh, scallions sprinkle raw over almost anything and lend a mild onion note to stir-fries. Both the white and green parts are useful. Keep them cold.

Scallions — also called green onions or spring onions — are young onions harvested before a bulb forms, giving you a crisp white base and long hollow green tops. Their flavor is mild and fresh, far gentler than a mature onion, with a clean bite raw and a soft sweetness when cooked. They're indispensable across East and Southeast Asian cooking and make the fastest, brightest garnish in any kitchen.

Measured in: piece
Storage: Refrigerate
Shelf life: 7 days

Find it in

Produce

Types & varieties

Common scallion

Slender, no bulb; the everyday green onion

Spring onion

Slightly more developed small bulb; a touch stronger

Chinese chives / garlic chives

Flat-leaved relative with a garlicky note

How to choose

Want firm, bright-white bottoms and stiff, vivid green tops with no sliminess, browning, or wilting. The whole stalk should feel crisp. Thinner scallions are more tender; thicker ones have a stronger bite.

How to use both ends

The white and pale-green base is firmer and more pungent — best cooked, or finely sliced raw. The dark hollow greens are milder and softer — best raw as a garnish or stirred in at the very end so they keep their color and freshness.

Whites: build flavor early, stir-fry, braise
Greens: finish and garnish
Cut on a sharp bias for elegance

How to store (and regrow)

Keep scallions in the fridge, roots wrapped in a damp paper towel or standing in a glass with a little water, loosely bagged — they'll last over a week. Stand the leftover root ends in water on the windowsill and they'll regrow more greens for weeks.

Common uses

Scallion pancakesStir-fry aromaticsRamen and noodle garnishScallion oilLoaded baked potatoesGuacamole and salsasOmelets and scramblesDumpling fillings