What part of green onion to use when cooking?

Green onions, also known as scallions, are a versatile kitchen ingredient that can be used in various dishes. While all parts of the green onion are edible, some parts may be more suitable for certain cooking applications. Here's a breakdown of the different parts of green onions and their best culinary uses:

1. White Part (Lower Stem):

The white part of the green onion, which is located near the roots, has a mild flavor and is often used as a base ingredient in various recipes. It can be chopped and used as a base for stir-fries, soups, stews, sauces, and gravies. Due to its milder flavor, the white part is suitable for dishes where you don't want an overpowering onion taste.

2. Light Green Part (Middle Stem):

The light green part, located in the middle of the green onion, has a slightly more pronounced onion flavor compared to the white part. It can be used in a variety of dishes such as salads, sandwiches, wraps, omelets, and scrambled eggs. This section is often used as a garnish due to its vibrant color and mild onion flavor.

3. Dark Green Part (Upper Leaves):

The dark green part, closer to the top of the green onion, has a strong, pungent onion flavor and is often used as a finishing touch or garnish in many cuisines. It's commonly used in dishes like soups, stews, noodles, rice, and pasta to add a final burst of oniony flavor.

4. Green Onion Tops:

The green onion tops, which are the very tips of the leaves, are delicate and have a slightly sweet flavor. They can be chopped and used as a colorful and flavorful garnish in salads, soups, and other dishes.

Remember that the flavor of green onions can vary depending on the specific variety and freshness. Taste the different sections to assess the intensity and decide which part best suits the dish you're preparing.