White vs. Green Scallions
Pankaj Singh
| 21-02-2025
· Nature Team
Not all parts of a scallion are created equal! Here's how to decide when to use the white, green, and light green parts for stir-fries, soups, and more.
Scallions, also known as green onions, are small but mighty in the kitchen. These alliums are like a combination of herbs and onions, offering a mild, grassy, and slightly sweet flavor that works perfectly in dishes like scallion pancakes, sesame soba bowls, and honey-garlic shrimp.
Available year-round, scallions are especially appealing in the spring when they start appearing at farmers' markets.
While you can eat the entire scallion (except for the root), you might have noticed that some recipes suggest separating the white and green parts. Confused about which part to use when? Let’s break it down.
Quick Tips:
Use the white and light green parts of the scallion for sautéing or cooked dishes.
Use the green part of the scallion as a raw garnish.
When using both parts, sauté the white part first before adding the green part.
When to Use the White and Light Green Parts of a Scallion
The white and light green parts of a scallion have a sharper, onion-like flavor (though milder than regular onions). They’re often briefly cooked and can be swapped for other delicate alliums like shallots, spring onions, or leeks.
Sauté them in oil to build flavor for soups, stir-fries, sauces, or condiments. While you can use these parts as garnishes, they pack a bit more of an onion punch compared to the green part.
When to Use the Green Part of a Scallion
The green part of a scallion has a milder, peppery, chive-like flavor. It’s best used raw as a garnish for soups, stir-fries, dumplings, salads, and more.
You can also use it as an aromatic, but it’s best added toward the end of cooking since it doesn’t need much time to soften.
How to Tell When the Green Part Begins
There’s no strict line dividing the white and green parts of a scallion, but a simple way to tell them apart is by shape: the white part has layered rings, while the green part is hollow.
When to Use the Entire Scallion
You can use the whole scallion in any recipe! Keep in mind that the white part will give a stronger bite, while the green part adds a subtler, grassy flavor. A delicious way to use the whole scallion is by grilling it.
Simply heat a grill to medium-high, drizzle the scallions with oil, sprinkle with salt, and grill for 1-2 minutes, turning often until lightly charred.
How to Buy and Store Scallions
When selecting scallions, look for firm bulbs and bright green tops. Avoid ones that are slimy or wilty. If the outer leaves of a scallion look a little limp, simply remove them and use the firmer inner stalks.
For storage, place scallions in a jar with their root side down, adding about an inch of water to cover the roots. Then, place a plastic bag over the top. Stored this way in the fridge, they’ll last about four days.
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Video by Jerry James Stone