Green onions, also known as scallions or spring onions in some contexts, are a type of edible vegetable from the Allium genus. They consist of a long, delicate green stem with a white base near the root but typically do not have a fully developed bulb like mature onions. The terms green onions and scallions are often used interchangeably, though technically scallions may refer to varieties that never develop a bulb, while green onions can sometimes be immature onions harvested before the bulb fully forms. They have a mild, sweet onion flavor and both the white and green parts are used in cooking. Green onions are commonly eaten raw or cooked and are popular in salads, soups, stir-fries, and as garnishes. Nutritionally, they provide benefits such as vitamin C, vitamin K, chromium, and antioxidants, which contribute to immunity, bone health, and may reduce risks of certain diseases. They should be stored in the refrigerator and used within about a week for best freshness. In summary:
- Green onions = scallions (usually the same thing)
- They have a mild flavor, and a white base without a large bulb
- Used raw or cooked in many dishes
- Provide vitamins and antioxidants beneficial to health
This clarifies what green onions are and their culinary and nutritional significance.
