How to Chop Green Onions in 3 Steps

Green onions (Allium cepa), also called scallions, are fresh young onions identified by their slender shape and mild flavor. The white part of the green onion has the same sharp, sulfuric taste typical of other alliums, albeit with less bite. Many people confuse green onions with spring onions, but the white bulb of the latter is larger and more bulbous than the former.

Green onions’ long, dark green leaves hold plenty of fresh, grassy flavor. They give off a strong smell (similar to regular onions) following their harvest that’s noticeably bright and earthy, with notes of garlic and apple.

People sometimes use the terms “scallion” and “green onion” interchangeably to refer to clump-growing allium plants with stringy roots, long green leaves, and thin, bulb-less white stalks. Green onions sometimes go by the name “bunching onions.”

The entire scallion plant is edible, from its green ends to its bearded white ends, though its stringy roots are typically too tough to enjoy. The green and white parts of the scallion are mild enough to eat raw as a garnish or a featured ingredient in a dish. You can also grill or roast whole green onions to yield wilted, charred leaves and tender, toasted white ends. If you store green onions properly, they can last up to five weeks.

Many stir-fry recipes direct you to separate the scallion whites from the greens. This method mellows out the sharp flavor of the bulb while allowing the raw greens to stay fresh. The scallion whites are usually the first ingredient in the wok, infusing the cooking oil with their aromatic qualities and flavoring the rest of the stir-fry.

Learning to cut green onions is the best way to infuse your favorite recipes with the best onion flavor. It’s also a great way to practice your knife skills. Follow this step-by-step tutorial to learn how to cut scallions. (You can even use this method to cut similar veggies like leeks or chives.)

1. 1. Clean thoroughly. Strip away any damaged, slimy, or rotten outer leaves from the green stems of your scallions. Wash the scallions under cold running water and dry them off with a paper towel.
2. 2. Prep on a cutting board. Place the green onions lengthwise in a bunch on top of a cutting board. Line up the scallions so that the green parts and white-bearded ends align. Cut off the first inch of the green tops and the root ends.
3. 3. Chop along the length. Using a sharp knife in your dominant hand, place the tip of the knife blade against the cutting surface over your scallions at a forty-five-degree angle. Using a rocking motion, slice the scallion into small rings. Once you’ve finished cutting your scallions, separate the pieces so that they don’t stick together.

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