A lot of recipes will often call for scallions, but sometimes only one part of it. A scallion, or green onion, has two parts to it: the upper green part and the lower white part. Although they combine to make one vegetable, how is it that the flavors are so different that recipes have to specify which parts they need? If you’re curious about this yourself, you’re not alone.
Green
The upper green part of the scallion has more of a mild flavor, and is therefore used more of a garnish. This is the part of the green onion that you want to use if you’re not cooking something but still want just a hint of an onion taste. It’s also really pretty and green, so even more of a reason to use it on top of your favorite meals.
White
The lower white half of the green onion has a more onion-y flavor to it, probably because it’s closer to the root s in the ground which provides the flavor of the vegetable. This part of the scallion should be used more when you’re cooking as it a much stronger flavor. If you do use it raw, think of it as using a raw white onion.
