Green onion, also known as scallion or spring onion, is a versatile vegetable characterized by its long, slender green stalks and small white bulb. It offers a mild, slightly pungent flavor with a crisp, tender texture that adds freshness to a variety of dishes. Commonly used in salads, salsas, garnishes, and cooked dishes across many cuisines—including Chinese, Korean, Mexican, and Middle Eastern—green onions provide a subtle onion taste without overwhelming other flavors. Historically, green onions have been cultivated for thousands of years in Asia and the Middle East, where they hold cultural significance and are valued for their culinary and medicinal qualities.