The term green onion is usually used interchangeably with spring onion and scallion.
All are onions that don’t have a large bulb, either because they don’t grow that way or because they are harvested before the bulb forms.
Green onions deliver a lot of the flavor of mature bulb onions, with a little less of the bite. And the green leaves are edible, which offers some different nutrients from bulb onions.
Green onions are often eaten raw, but can also be roasted, grilled, or sauteed, whole or chopped. Use to garnish soups, salads, or dips, or to spice up tuna or chicken salad. You can also use a food processor and combine green onions, garlic, ginger, and olive oil to make a pesto-like sauce or spread that can be added to meat dishes or used on top of other vegetables.
Tomato & onion salad – from the BBC Good Food website
- 1 green onion, thinly sliced
- 4 tomatoes, sliced
- 1⁄2 cucumber, sliced (optional)
- 1 green chilli, deseeded and finely chopped
- 2 garlic cloves, finely chopped
- 2 tbsp white malt vinegar
- 1 tsp caster sugar
Pour boiling water over the onion and leave for 10 mins.
Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.
Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.
This can be prepared and chilled up to 1 hr ahead, but dress just before serving.