Green onions may be any variety of onion and are simply harvested before they bulb. Each green onion plant produces a singular underground bulb, known as the plant's roots, with multiple vertical green leaves that evolve above ground during the plant's growing process.

Green onions differentiate themselves from bulbing onions in not just appearance, but also taste. Their sleek linear shape is a reflection of the flavor that they represent. Their slightly sharp savoriness, grassy undertones and succulent crunch allow them the favor of adapting to many culture's cuisines and seasons beyond that of the common onion.

Serving Ideas

Green onions are most often utilized raw. Though that is their most common application, the whole onion can be flash blanched and grilled, which brings out more the robust and sweet elements of the onions, and makes them a bolder pairing for grilled and roasted fish and meats. Green onions pair well with other ingredients that reflect their optimal Spring season such as morels, chanterelles, sweet peas, young lettuces, brassicas, radishes and citrus. Green onions can be added to vinaigrettes, cream based sauces, soups, pastas, pizzas and risottos.

Ethnic/Cultural Info

Green onions are one of the most widely used ingredients in Chinese cooking and the principle onion used within Japanese cuisine.

Geography/History

Onions, historically, has been cultivated for over 5000 years. As they have grown wild in various regions, it is widely documented that they were consumed for thousands of years and domesticated simultaneously all over the world. They are one of the earliest cultivated crops regardless of their perishable tendencies. Via trade routes they were transportable, easy to grow and adapted to a variety of soils and climates. Onions, as a species, are now the most widely cultivated and distributed allium in the world, adapting to a variety of climates from cold to temperate, semi-tropical and dry.

Seasons/Availability

Green onions are available year round.