Scallion
Also called green onion, spring onion
Scallions offer a mild onion flavor and fresh color, great for garnish or light cooking.
Scallions, also called green onions or spring onions in many places, are young onions harvested before they form a bulb. They have a slim white base and long hollow green leaves, with a mild, fresh onion flavour that is gently pungent and a little sweet.
Cooks love scallions because the whole plant is useful: the white part cooks down like a gentle onion, while the greens add crunch and colour scattered raw over noodles, eggs, tacos and soups. Charred whole on a grill, they turn sweet and smoky.
Flavor profile
Aroma: mild, oniony
Good to know
Origin: Central Asia
Forms: fresh
Season: Available year-round; local scallions are at their best in spring and early summer.
Nutrition: Mostly used in small amounts, so scallions add flavour and colour more than nutrition.
Storage: Wrap scallions loosely in a damp paper towel and keep them in a bag or container in the fridge, where they last about 1–2 weeks. Or stand them roots-down in a jar with a little water in the fridge, changing the water every couple of days. Sliced scallions freeze well spread on a tray, then bagged, for up to 6 months; use them from frozen in cooked dishes, as they turn limp once thawed. Throw out any that turn slimy or smell sour.
How to use scallion
Raw Garnishing
Slice thinly. Their natural flavor is fresh and bright when raw.
In Stir-fries
Add near the end to keep them crisp and flavorful.
The science of scallion
- Like all onions, scallions store sulfur compounds that react with the enzyme alliinase when the cells are cut, creating the sharp, pungent aromas. Scallions make far less of these compounds than mature bulb onions, which is why they taste milder and rarely make you cry.
- The green tops are rich in chlorophyll. Long cooking or acid dulls them to olive-drab, so add sliced greens at the end of cooking or as a raw garnish to keep them bright.
- The white base holds more sugars than the greens. Gentle frying or charring caramelises those sugars and softens the sulfur bite, making the bulbs taste sweet and mellow.
- In Chinese scallion oil, hot oil pulls fat-soluble aroma compounds out of the scallions, carrying their flavour through a whole dish.
How to choose scallion
Look for bright green, crisp leaves with no yellowing, slime or wilting, and firm white bases with fresh, pale roots. Thinner scallions are milder and more tender; thicker ones have a stronger onion bite and are good for grilling.
Substitutes for scallion
| Swap | Amount | What changes |
|---|---|---|
| Chives | 1:1 for the greens | Milder and more delicate; best raw as a garnish rather than cooked. |
| Leek, thinly sliced | 1:1 | Similar gentle onion flavour for cooking; wash well and cook until soft. |
| Shallot, finely minced | 1 small shallot per 3–4 scallions | Sweeter and stronger; best for cooked dishes and dressings. |
| Red onion, finely chopped | use about half as much | Much sharper; soak in cold water for 10 minutes to tame it if serving raw. |
What goes with scallion
- Ginger. Scallions add a crisp bite to ginger's spice.
- Tofu. Scallions bring a fresh, pungent note to the neutral backdrop of tofu.
- Lamb Shoulder. Scallion acidity cuts lamb's fat, providing a fresh contrast.
- Sesame Oil. Shared sulfury aroma compounds create a savory note.
- Soy Sauce. Soy's umami deepens scallion’s sharp, fresh notes.
- Miso. Scallions add a sharp freshness that contrasts nicely with miso's savoriness.
- Sesame Seed. Scallion's sulfur compounds contrast sesame's mild nuttiness.
- Duck. Scallion's fresh bite cuts duck's richness in Peking-style dishes.
- Lemongrass. Scallion adds fresh onion bite to lemongrass's citrusy perfume.
- Mayonnaise. Scallion's fresh bite cuts mayonnaise's richness in dips.
Mistakes to avoid
- Cooking too long ruins their crispness and flavor.
- Too much white part means a stronger onion taste.
Ideas for tonight
- Sprinkle over fried rice.
- Mix into salads for crispness.
- Add to egg dishes for a mild onion taste.
Scallion: questions
Are scallions and green onions the same?
Yes. Scallion and green onion are two names for the same young, bulbless onion. In the UK and Australia they are usually called spring onions, though true spring onions sometimes have a small, rounder bulb.
What part of the scallion do you use?
Use both. The white and light green parts are firmer and more oniony, good for cooking. The dark green tops are milder and best sliced thin and added at the end or raw. Just trim off the roots and any wilted tips.
Can you regrow scallions?
Yes. Stand the white root ends in a glass with about 2–3 cm of water on a sunny windowsill, change the water every few days, and new greens grow within a week. They regrow a few times before losing flavour.
What can I use instead of scallions?
Chives are the closest swap for raw garnishes, while leeks or shallots work well in cooked dishes. Red onion works in a pinch but is much stronger, so use less.
Can you eat scallions raw?
Absolutely. Raw scallions are crisp, fresh and gently sharp, and they are a classic topping for noodles, soups, tacos, salads and fried rice.
How do you keep scallions fresh longer?
Wrap them in a damp paper towel inside a bag in the fridge, or stand them in a jar of water. Both methods keep them crisp for 1–2 weeks.
What does scallion taste like?
Scallions offer a mild onion flavor and fresh color, great for garnish or light cooking., with an aroma that is mild, oniony.
What goes well with scallion?
Scallion pairs best with ginger, tofu, lamb shoulder, sesame oil, soy sauce. Scallions add a crisp bite to ginger's spice.
How do you use scallion in cooking?
Raw Garnishing: slice thinly. Their natural flavor is fresh and bright when raw.
How should you store scallion?
Refrigerate wrapped in damp paper towels or in water to maintain freshness.
What is the most common mistake with scallion?
Cooking too long ruins their crispness and flavor.
Onion
Shallot
Leek
Ginger
Soy Sauce
Sesame Oil
Garlic
Rice
