How is Green Onion used in Thai cooking?

Green onion - scallion or spring onion - has lanky dark-green tops and a white stem that holds the sharpest flavour. It's fresher and gentler than a bulb onion, which is why Thai cooks reach for it so often: chopped raw over soups and salads, scattered on stir-fries, or curled as a garnish. The white part goes in earlier for a mellow base; the green tops go on at the end for colour and lift. Both halves earn their place.

Can I cook with Green Onion in a Chiang Mai cooking class?

Yes - we use Green Onion in our hands-on classes. Explore them on our Cooking Classes page.

Green Onion - Fresh Thai Vegetables | Thai Akha Kitchen

Green onion - scallion or spring onion - has lanky dark-green tops and a white stem that holds the sharpest flavour. It's fresher and gentler than a bulb…

Green Onion - Fresh Thai Vegetables | Thai Akha Kitchen Green onion - scallion or spring onion - has lanky dark-green tops and a white stem that holds the sharpest flavour. It's fresher and gentler than a bulb…