Green Onions

Green onions, also called scallions or green garlic, are the immature stalks of the onion plant (Allium fistulosum). They are harvested before the bulb fully develops, resulting in long, hollow green leaves and a small, white stem. They are grown and consumed worldwide.

Green onions are used as a fresh aromatic vegetable and flavoring agent in a wide variety of dishes. Manufacturers include them in savory products like frozen dinners, deli salads, and pre-packaged vegetable mixes to add a mild onion flavor and fresh garnish.

Green onions are a natural food ingredient and not typically subject to the same regulatory oversight as food additives. They are generally recognized as safe (GRAS) by the FDA when used as a food. They contain vitamins and minerals and are a source of fiber. No specific health concerns are associated with their consumption at typical dietary levels. International bodies like JECFA and EFSA have not specifically evaluated green onions as a food additive.