Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note


green onions

What is it?

A member of the onion family, scallions have a white base that’s an immature bulb and tall, stalk-like green leaves; both parts are used in cooking. Scallions’ dark-green ends have a delicate sharpness reminiscent of chives and a light, crisp texture, but they wilt and discolor when cooked too long, so are often added to a dish just before serving. The white parts have an oniony punch, and because their texture is more substantial, they withstand longer cooking times.

Kitchen math:

5 scallions = about 1/3 cup sliced (white and light green)

Don’t have it?

You can often substitute chives in recipes calling for chopped scallion greens; substitute onion or shallot for recipes calling for chopped scallion bulbs.

How to choose:

Choose scallions with firm white bulbs and fresh-looking green tops. Avoid those with slimy, wilted, or browned green parts.

How to prep:

Always use a sharp knife when cutting scallions to avoid bruising them. Cut off any dried-out ends from the dark green tops (usually the top 1/4 inch or so), trim the root ends, and rinse just before using.

How to store:

Wrap whole scallions in damp paper towels and store in a zip-top bag in the crisper drawer of the refrigerator, where they should keep for about a week.


  • soba with peas

    Cold Sesame Soba Noodles with Snap Peas and Herbs

    With its Asian noodles and flavors, this dish makes a satisfying vegetarian dinner. Because you want the snap peas to be tender but also to offer a bit of crunch,…

  • fried rice-style freekeh

    Snow Pea and Freekeh Fried “Rice”

    Freekeh—roasted wheat kernels—has a delightfully nubby texture and a hint of smoky flavor. You can find it in most supermarkets these days, usually cracked. It makes a healthful and utterly…

  • ginger soy chicken

    Spicy and Sweet Chicken Thighs with Seared Scallion

    Deeply flavored chicken thighs are a perfect match with this gingery, chile-spiked soy marinade. If you like things really spicy, add another teaspoon of sambal oelek to the marinade.

  • Recipe

    Chicken Saag

    My husband and I were saddened when our favorite Indian restaurant switched from making their saag with chicken thighs to making it with chicken breasts. What had been a deeply…

  • Recipe

    Quick Marinated Vegetables and Pasta

    Ribbony mafalda pasta captures briny ricotta salata, tangy vegetables, and nutty roasted chickpeas for great flavors in every bite.

  • creamed spring onions and potatoes

    Creamed Potatoes and Spring Onions

    For best results, look for potatoes with a uniform 2- to 2-1/2-inch diameter. Cooking them whole with the skins until just tender helps them keep their shape when they’re added…

  • Recipe

    Chashu Ramen

    The key to the success of this traditional ramen is the slow-cooked, intensely savory Japanese-style broth. Paired with the full-flavored braised pork belly, marinated eggs, and noodles, it makes a…

  • Recipe

    Steamed Sea Bass Fillets with Black Sesame Seeds and Scallions

    In this genius cooking method, the fish slowly cooks in a little oil. The steaming comes not from water added to the pan but from the fish’s own juices. While…

  • Recipe

    Roasted Chestnuts and King Oyster Mushrooms with Herbs

    This super-simple side makes a fabulous addition to a holiday feast. If you can't find king oyster mushrooms, you can substitute shiitakes.

  • Recipe

    Green Beans with Miso and Sesame Seeds

    Savory miso butter adds quick umami flavor to simple roasted green beans. Serve alongside Steamed Sea Bass, topped with sesame seeds if you like, or serve with roast chicken or…


Leave a Comment


  • tpmike | 03/10/2016

    Its very good for health.

  • User avater
    chatrooms | 02/01/2014

    What are some of the best entree's to add scallions to?

  • User avater
    Celebrine | 10/06/2013

    A storage note - If you put your green onions in water on a sunny windowsill, they will keep growing new leaves and can be used for months. Plant your anemic bulbs outside in the spring and you'll have lush healthy growth again in a few months.
    Be sure to freshen their water regularly.

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Bologna, Italy (512)

Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks