Also known as scallions or green onions, spring onions are in fact very young onions, harvested before the bulb has had a chance to swell. Both the long, slender green tops and the small white bulb are edible, and are good either raw or cooked.
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What Part of the Scallion Should You Use If the Recipe Doesn’t Specify?NameEmail AddressRecipient NameRecipient Email AddressPersonal Message
When you’re cooking with scallions, also known as green onions, oftentimes the recipe won’t specify whether you’re supposed to use the green part or the white part. It was no surprise, then, that the question surfaced on the call-in portion of Milk Street Radio recently, and hosts Sara Moulton and Christopher Kimball were at the ready.
The white end of the scallion is more pungent and benefits from cooking, Moulton and Kimball agreed, whereas the greens, more grassy and peppery in flavor, are best as a garnish.
So if the recipe calls for cooking the scallion and doesn’t otherwise specify, you can assume it’s calling for the white part. If you’re simply to sprinkle chopped scallion on top of the dish, it’s a safe bet that the greens are best.
Some recipes will specify, as in our Stir-Fried Chicken with Snap Peas and Basil, Chinese Chili and Scallion Noodles and Cardamom-Lime Chicken and White Beans. Otherwise, follow the rule of thumb that as the scallion progresses from light to dark in color, the flavor becomes milder and less in need of cooking. If you want to cook the whole scallion, add the white to the heat first, before the green.
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How to Dice Green Onion
FAQ
Do you eat the white or green part of green onion?
Do you eat the roots of scallions?
Can you eat the stem of a scallion?
What do you eat with scallions?
You’ll often see scallions in dishes like ramen and stir-fry. They can also be used to top soups, add a slight onion flavor to a sweet dish like orange chicken, or in cheesy dishes like loaded baked potatoes.
How are scallions different from green onions and shallots?
Scallions, also referred to as green onions, are simply immature bulbs that are harvested before an onion is fully formed, while shallots are fully matured onions that grow as bulbs and, much like garlic, are divided into cloves.
Which part of Scallion is best for cooking?
Because the white part of the scallion is thicker and tougher (and has a more intense and concentrated flavor), it’s better for cooking long-term as it allows the flavor to dissolve into the cooking. The soft, green part of the scallion is almost always used as a garnish.
Can you eat scallions raw?
Scallions, which can be eaten raw or cooked, are perfect for adding flavor, color, and texture to your favorite dishes. Scallions have a sharp flavor that’s similar to normal onions. However, they aren’t as intense—and they certainly won’t make you tear up! If you love Asian cuisine, you’ve probably eaten your fair share of scallions.