Scallions (green onions)
A mild, fresh onion flavor. Cooked soft and chopped fine, it livens up family food.
Checked against official guidance on October 18, 2026 · How we review
Quick answer
Babies can eat scallions (green onions) from around 6 months, once they show signs of being ready for solids. Prepare it as shown below.
How to serve scallions (green onions) by age
6 months+
Soft-cooked scallion mashed or blended into food
Slice scallions thinly across, cook them gently until very soft, then chop very finely or blend them into foods your baby is already eating. Don't offer whole scallions or long strips: the green parts are stringy and slippery.
- Size
- Very finely chopped or blended into soft foods, such as lentils, potato, rice or soup.
- Check before serving
- Squash some of the cooked scallion between your thumb and finger. It should fall apart, with no tough strings left.
US and UK advice differ here. The AAP suggests mashed food or soft pieces no larger than ½ inch; the NHS suggests soft finger-sized pieces your baby can hold in their fist. Both agree the food must squash easily.
9 months+
Finely chopped in cooked dishes
Slice scallions thinly across, then cook them until soft in rice, lentils or pasta sauce. Scrambled egg and noodles are fine once wheat and egg have each been introduced on their own.
- Size
- Pieces no bigger than about 1 cm (just under ½ inch), finely chopped.
- Check before serving
- Each piece should squash flat between your thumb and finger, with no stringy bits.
12 months+
Finely chopped in family meals
Cook thinly sliced scallions into fried rice, omelets, soups, noodles and stir-fries until soft. Take your toddler's portion out before you add salt, soy sauce or stock cubes.
- Size
- Small soft pieces about 1 cm (just under ½ inch), finely chopped.
- Check before serving
- Still do the squash test, and check for strings.
18 months+
Soft-cooked scallion in family dishes
Keep serving scallions cooked until soft and chopped into family meals. Skip raw scallion rings sprinkled on top for now: they're crunchy, stringy and hard to chew.
- Size
- Bite-sized pieces about 1 cm (just under ½ inch), or finely chopped into dishes.
- Check before serving
- Still do the squash test and the string check, even in stir-fries.
Always have your child sit upright in a high chair or at the table, and stay with them the whole time they eat. Keep to the size and texture for their stage. Every baby develops on their own timeline.
How to prepare scallions (green onions)
- 1
Rinse the scallions under running water, rubbing off any soil. Trim off the roots and any wilted or damaged tops.
- 2
Slice them thinly across the stalk, then chop finely.
- 3
Cook them gently in a little oil or water for about 5 to 8 minutes, stirring, until very soft. Don't add salt or stock cubes.
- 4
Do the squash test and check for strings, then mash or mix them into your baby's food and let it cool before serving.
How much to offer
Start with a spoonful of cooked scallion mixed into a food your baby already knows. Your baby decides how much to eat: stop when they turn away or close their mouth. Scallions are mostly a flavor, so there's no amount to aim for.
Common mistakes
Sprinkling raw scallions on top
Raw scallion rings are crunchy and stringy, and hard for a baby to chew. Cook them until soft and stir them into the food.
Leaving long strips
Long pieces of the green tops are stringy and slippery. Slice them thinly across, then chop them finely.
Using salty sauces
Soy sauce, stock cubes and many seasoning mixes contain salt, and babies shouldn't have added salt. Let the scallions add the flavor.
Seasoning the family pot first
Take your baby's portion out before adding salt, soy sauce or stock to stir-fries, soups and noodles.
Questions parents ask
Can scallions (green onions) be a choking hazard for babies?
Raw scallions are crunchy, and the green tops are stringy, even after light cooking. The CDC lists pieces of hard raw vegetables as a choking hazard for young children. Serve scallions cooked until very soft, then finely chopped or blended into food. Stay with your child during meals.
Can babies be allergic to scallions (green onions)?
Scallions are not a common allergen.
Is scallions (green onions) healthy for babies?
Scallions are used in small amounts, so they add flavor more than nutrients. Per 100 g raw, they have about 207 mcg of vitamin K and some vitamin C and folate. They aren't eaten in large enough portions to count as an iron source.
Can babies eat green onions?
Yes, from around 6 months, cooked until very soft and finely chopped or blended into other foods. They're a good way to add flavor to your baby's food without salt.
Can babies eat the green part of scallions?
Yes, if it's cooked until soft and chopped finely. The green tops are the most stringy part, so slice them thinly across and check for strings before serving.
Can babies eat raw green onions?
Keep scallions cooked for babies and young toddlers. Raw scallions are crunchy and stringy, and the AAP advises cooking most vegetables until soft for babies.
If your baby refuses scallions (green onions)
- Many babies need 10 or more tries before they accept a new food. Keep offering it alongside foods they already like.
- Mix a little soft-cooked scallion into a food your baby already enjoys, such as scrambled egg or rice.
- Eat some yourself at the same meal. Babies copy what they see.
- Funny faces don't mean they dislike it. They're getting used to a new taste and texture.
Never force or pressure your baby to eat. Some days they'll eat more, some days less, and that's normal.
Buying and storing scallions (green onions)
- Keep fresh scallions in the fridge, at or below 40°F (4°C).
- Cooked scallions, or dishes made with them, keep for 3 to 4 days in a covered container in the fridge. Rice dishes are the exception: cool them within 1 hour, keep them in the fridge for no more than 1 day, and reheat them only once.
- Dishes made with cooked scallions can be frozen for 3 to 4 months. Reheat only once, to 165°F (74°C), until steaming hot, then let them cool before serving.
- Throw away any food left out at room temperature for more than 2 hours (1 hour if it's hotter than 90°F / 32°C).
When to talk to your doctor
Contact your pediatrician, GP or health visitor if:
- You notice mild signs of an allergic reaction after eating, such as a few hives or a little vomiting. See signs of a reaction.
- You're worried about how much your baby eats, their growth, or they refuse most solid food for weeks.
Call 911999your local emergency number (such as 112 in Europe or 000 in Australia) now if your baby has trouble breathing, wheezing, can't cough or cry, has lips, mouth, tongue or throat that suddenly swell, or becomes pale, bluish, floppy or unresponsive. Also call if hives come with repeated vomiting.
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Helpful guides
Sources
- CDC: Choking hazards
- AAP: When can babies start solid foods?
- NHS: Foods to avoid giving babies and young children
- NHS: Your baby's first solid foods
- NHS: Help your baby enjoy new foods
- USDA FoodData Central: Onions, spring or scallions (includes tops and bulb), raw
- FDA: Selecting and serving produce safely
- FDA: 7 tips for cleaning fruits and vegetables
- Food Standards Agency: Home food fact checker
- USDA FSIS: Leftovers and food safety
- NHS Best Start in Life: Storing and reheating food
More first foods
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