Green Onion

Green onions, also known as scallions or green garlic, are the immature stalks of the *Allium fistulosum* plant. They are harvested before the bulb fully develops, retaining their long green leaves and slender white or pale green stalks. Green onions are grown year-round and are a common vegetable in many cuisines.

Green onions are primarily used to add a mild, fresh onion flavor and a bit of crunch to dishes. They are often used raw as a garnish or cooked in stir-fries, soups, salads, and casseroles. Manufacturers use them as a flavoring ingredient in packaged foods like soups, sauces, and frozen meals.

Green onions are a natural food ingredient and are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of vitamins and minerals. International bodies like the WHO/FAO Joint Expert Committee on Food Additives (JECFA) have evaluated green onions as a food ingredient. No significant health controversies are associated with the consumption of green onions at typical dietary levels.