How to Cut Green Onions

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Green onions are a staple that I always have on hand in my refrigerator for a great garnish and topping for so many great weeknight dishes. Having them cleaned and stored beforehand makes chopping them even simpler on those busy weeknights where I need to get dinner on the table quickly.

green onions on a wooden cutting board with a knife.

Knowing how to wash, chop, and store fresh herbs is a simple task that you can easily master as a home cook.

Proper storage will ensure that you will limit food waste and get the most out of your fresh herbs.

I find that if I wash and store my fruits, vegetables, and herbs when I get home from the grocery store, they will keep for up to 1 week in the refrigerator, saving me time and money and limiting my food waste.

Green onions are a more mild variation of onion that my entire family seems to love.

Learn how to cut other vegetables or herbs, such as chopping cilantro, how to dice an onion without crying, or how to chop parsley!

What are green onions?

Green onions are a variety of allium, or onion.

They are known for their mild flavor and dark green leaves, or stalks, and are sometimes referred to as scallions.

Available year round at the grocery store or your farmers’ markets, green onions are a great staple to have on hand for so many different dishes.

They are a great source of vitamin C, antioxidants, and provide other health benefits as well.

How to Use Green Onions

Because green onions have a mild onion flavor, they can be fully cooked inside a dish or served on top like a garnish.

Sautéing green onions makes the flavor even more mild and is a great choice for cooking stir-fry dishes, baking inside of warm fluffy biscuits, or using as an ingredient in quiche.

A popular way to serve baked potatoes is to top them off with freshly cut scallions, or as a fresh topping for soups and salads.

Asian cuisine and Chinese restaurants use a lot of green onions in their recipes as well.

Also known as scallions, green onions have a mild flavor and are an easy way to add to your favorite recipes.

Tips for chopping green onions

Having a sharp chef’s knife is an essential tool that I think everyone should invest in. The sharper the knife, the quicker and more efficiently you are able to chop ingredients, including green onions.
You will want to remove any discolored or damaged parts of the green onion prior to chopping them. Make sure that they are a dark vibrant green at the top. It will fade into white at the bottom of the onion.
Make sure that you wash your green onion stalks thoroughly to remove any dirt and pat excess moisture off with a paper towel.
There are several ways you can chop your green onions. For a more decorative garnish you can chop the scallion at an angle to create a diagonal thin strip. You can do a more rough chop for thicker pieces that need to hold up when being cooked. This method is great in a quiche or casserole. The most popular way to chop a green onion is in small pieces, which will be covered in more detailed instructions below.

What are the different types of green onions ?

Leeks– Leeks are a larger, more mild version of a green onion. These vegetables add an onion flavor and can be a great base for any dish, especially soups and stocks.
Chives– Chives are a smaller, thin stalk that are typically used for garnish or as a topping. You can add finely minced chives to softened butter to spread on bread, potatoes, or even on the top of a steak.
Green onions– Green onions are also known as scallions. They are known for their long tubular green leaves, and have a mild flavor. You can eat the entire plant.
Spring onions– These onions have green stalks as well, but they have a more intense flavor than green onions. The bulb is also larger on the spring onion. They can also be cooked in a variety of ways and can also used in place of a pearl onion. Again, you can eat all of the separate parts.
Tokyo Negi onions– These onions can be used in place of green onions, or scallions. They have a milder flavor, with a bit of sweetness. They do not have a bulb on the root end, although they are white. They look very much like green onions.

How to chop green onions in 3 simple steps

Before you begin chopping your green onion, remove any damaged or dying stems and wash under cool water. Dry excess water completely with a dry paper towel.
Gather the stems together and remove the white bulb at the end and the top of the green onion that appears wilted.
Using the tip of your knife in a rocking motion, preferably a sharp chef’s knife, move the blade in a circular motion and dice the onion into thin slices. Make sure you hold the bunch of onions with your non-dominant hand. Use a cutting board as a firm surface and to protect your counters.

How do you store green onions?

Green onions can last up to a week in the refrigerator if stored properly.

The preferred method is to wash and dry your green onions first.

Then, the best way to store them is to place the onions, bulb side down in a jar filled with about an inch of cold water.

You will want to make sure that the entire bulb is submerged in water for the best results.

Place it in the refrigerator and replace the water daily, or when the water turns brown and murky.

You can also remove the bulb and store the stems in an airtight container or plastic bag with a damp paper towel.

This is the best method for when you are going to use the green onions right away.

Frequently Asked Questions

Which part of the green onion do you chop?

Green onions can be used from stem to stalk, so you will want to chop the entire onion based on your preferences.
Some recipes only ask for the green part of the onion, so just take care as each part of the green onion will have a different flavor profile.
Typically, green onions are chopped in thin strips, however, you can cut them in larger pieces if that is your preference.

Which part of the green onion do you use ?

Since whole green onions are edible, you will find different recipes that ask for either the white or green part of the onion.
The green stem at the top should be very vibrant in color.
The green part has a more delicate onion taste, which is great to use as a topping or garnish.
The white part of the green onion is at the root end of the onion.
It is going to have a more intense flavor than the green tops, so this part is best when cooked in a recipe.
Use the same knife skills to cut the white base of the onion as when you cut the green leaves.