Green onions

Green onions, also known as scallions or spring onions, are a type of onion that is harvested before the bulb has fully developed. They are known for their mild flavor and are commonly used in a variety of culinary dishes around the world.

Description

Green onions have a long, slender green stalk that leads to a small, white bulb. The entire plant is edible and is often used in cooking. The green part of the onion has a mild, grassy flavor, while the white bulb has a more intense onion flavor.

Cultivation

Cultivation of green onions is similar to that of other onion varieties. They are typically planted in the early spring and harvested in the late summer or early fall. However, because they are harvested before the bulb fully develops, green onions have a shorter growing season than other onions.

Culinary Uses

Green onions are used in a variety of cuisines around the world. They can be eaten raw in salads, cooked in stir-fries, or used as a garnish. In Asian cuisine, they are often used in soups, noodle dishes, and stir-fries. In Western cuisine, they are commonly used in salads, sandwiches, and as a garnish for soups and stews.

Nutritional Value

Green onions are low in calories and high in vitamins A and C. They also contain small amounts of calcium, iron, and fiber.

See Also

• Onion
• Chives
• Leek
• Shallot