Fresh Scallions: Sourcing, Types, and Buying Tips for 2025


Fresh scallions, also known as green onions, are a versatile ingredient used in cuisines worldwide. Whether you're a chef, retailer, or home cook, understanding how to source, select, and use them can elevate your dishes. This guide covers everything from reliable suppliers to practical buying tips.


How to Find Reliable Fresh Scallions from China in 2025


China is a leading exporter of fresh scallions, offering competitive prices and high-quality produce. To find reliable suppliers:

  • Check certifications like GAP (Good Agricultural Practices) and organic labels.
  • Verify supplier reviews on platforms like Alibaba or Global Sources.
  • Request samples to assess quality before bulk orders.

Top regions for scallion production include Shandong and Fujian, known for their fertile soil and ideal climate.


What Buyers Should Know Before Buying Fresh Scallions from China


Before placing an order, consider:

  • Seasonality: Peak harvest seasons (spring and autumn) ensure fresher produce.
  • Logistics: Opt for suppliers with cold chain logistics to preserve freshness.
  • Minimum Order Quantities (MOQs): Negotiate MOQs to match your needs.

For example, a restaurant chain reduced spoilage by 30% by partnering with a supplier offering vacuum-packed scallions.


Types of Fresh Scallions


Common varieties include:

  • Welsh Onions: Thicker stems, mild flavor.
  • Japanese Bunching Onions: Slimmer, slightly sweeter.
  • Red Scallions: Vibrant color, peppery taste.

Each type suits different dishes, from stir-fries to garnishes.


Functions and Features of Fresh Scallions


Scallions add:

  • Flavor: A mild onion taste without overpowering dishes.
  • Texture: Crispness in salads or crunch in soups.
  • Nutrition: Rich in vitamins A, C, and K.

Their versatility makes them a kitchen staple.


Scenarios of Fresh Scallions


Use scallions in:

  • Asian Cuisine: Toppings for ramen or dumplings.
  • Western Dishes: Baked potatoes or omelets.
  • Salads: Fresh, chopped for extra zest.

A food truck in Texas boosted sales by 15% after adding scallion-infused sauces to their menu.


How to Choose Fresh Scallions


Look for:

  • Bright Green Tops: Avoid wilted or yellowing leaves.
  • Firm Stems: Bend gently—fresh ones snap crisply.
  • No Sliminess: Moisture is fine, but sticky surfaces indicate spoilage.

Store in a damp paper towel inside the fridge for up to a week.


Fresh Scallions Q & A


Q: How do I store scallions long-term?
A: Chop and freeze in airtight bags for up to 3 months.

Q: Can I regrow scallions at home?
A: Yes! Place roots in water, and they’ll regrow in days.

Q: Are scallions and chives the same?
A: No—chives are thinner with a milder taste.

Q: What’s the price range for bulk scallions?
A: $0.50–$2 per pound, depending on season and quality.

Q: Do scallions lose nutrients when cooked?
A: Light cooking preserves most vitamins; avoid overcooking.