Aromatic
Spring onion
Also called scallion, green onion, green onions, salad onion, spring onions
Young alliums sold with white bases and long green tops, eaten as one plant. They are milder than a bulb onion and they are not baby leeks.
Origin
East Asian cooking made the green onion a daily seasoning rather than a garnish, and the habit is now global.
Flavour
The white is onion without the tears; the green is grassier and fresher. Slimy, yellowing tops taste of the fridge.
How to use it
Split the jobs. Slice the whites and cook them with garlic at the start of a Korean stew, pad thai or ramen tare. Cut the greens on a sharp angle and throw them on at the end of bibimbap, mapo tofu or tteokbokki so they wilt but stay green. In Chinese and Korean cooking they are a main aromatic, not a sprinkle you could skip. Salt late on the greens or they weep.
Storage
Fridge, wrapped in a damp cloth or standing in a jar of water. Ice water can revive slightly wilted greens.
Recipes using it
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