Description

Green onions, also known as scallions, are young onions harvested before their bulbs have fully formed. They offer a dual flavor profile: the crisp white base provides a sharp, concentrated onion bite, while the hollow green tops are mild, fresh, and herbaceous. They are the ultimate culinary garnish, adding a bright pop of color and flavor to stir-fries, tacos, loaded baked potatoes, and fresh salads.

Green onions are native to Central and Southeast Asia and have been cultivated for over 5,000 years. They were a staple in the diets of ancient Chinese and Egyptian civilizations, prized for their fast growth and medicinal properties. Because they are easy to grow in almost any climate, they traveled quickly along trade routes to Europe and the Americas, eventually becoming a foundational ingredient in nearly every global cuisine, from Mexican salsas to French omelets.

Green onions are available year-round, but they are at their peak during Spring and Summer. They are cool-hardy plants that are often among the first greens to appear in the garden as the soil warms in early spring. Because they grow rapidly, farmers can plant and harvest them in continuous “successions” throughout the warmer months.