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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Saturday, June 8, 2013

How to Make Curly Green Onion Garnish

How many times have you just pushed aside that little sprig of herb garnish the chef throws on? The garnish provides a little flair and color to a dish (and if I’m paying $24 for an entree, it better have flair).


Thrifty Asians know better than to just flick off the garnish, we eat it! Carrot cut with Japanese vegetable cutters, radishes carved into chrysanthemums or daikon artfully chiseled into a swan are all eaten. The exception would be the fake green grass that separates your wasabi from your sushi (ewww).


One of the most popular Asian garnish is green onion – which adds crunch and a hint of onion-y spiciness to a recipe. I really shouldn’t call it garnish – it’s more a “topping” than anything.

To make super-curly green onion, the secret is ice water.

How to Make Curly Green Onion Garnish Video

shrimp-avocado-bites-featured-9227Now that you know how to make these curly guys, try out this recipe for Wasabi Shrimp and Avocado Bites!


17 Responses to “How to Make Curly Green Onion Garnish”

  1. This is terrific! Never knew how those curly green onions got that way (even though I know quite a bit about cooking!). Thanks for sharing…and a great video tutorial. Are there any other garnishes (or “toppings”) that have little tricks like this one that are great / easy to use to give a dish flair that you like to recommend?

  2. love this!!! — 6/8/13 @ 8:00 pm

    what fun things to do

  3. Tuty — 6/8/13 @ 10:32 pm

    Hi Jaden,
    I saw this gadget at the Wandering Chopstick’s site:

    This should make the curly green onion job a lot easier don’t you think? Now… if only I can source this in Long Island, NY :-(

    Hey, Jaden, perhaps this could be one of your fantastic list of giveaways ;-)

  4. Rhia Halili — 6/8/13 @ 11:30 pm

    Wow! It’s so awesome and incredible! Thank you for this great post and video Ms. Jaden! So helpful! :)

  5. Chris — 6/9/13 @ 4:14 pm

    LOVE that tip! I’m always looking for easy garnishes that make an impact!

  6. Betty — 6/11/13 @ 9:25 am

    Jaden, I always like curly green onion on top of steamed fish or with mushu pork wrap and pork belly with steam buns.

  7. dena @ohyoucook — 6/12/13 @ 12:01 pm

    Talk about great timing! Just came back from a vacation in Las Vegas, where at one of those horrendously expensive restaurants (not sure if I’m bragging or complaining here) I had sea bass topped with curly green onions. Was wondering how they made them. Thank you for sharing!

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  10. Fusspflege — 8/16/13 @ 3:04 am

    Remarkable! Its truly awesome article, I have
    got much clear idea regarding from this article.

  11. Maggie — 8/16/13 @ 7:17 am

    This method is amazing! I already tried several times, and it does let every dish look fancy!!
    Thank you for sharing :)

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  14. David Kane — 5/14/14 @ 11:53 am

    This is a good tip, it’s pretty simple but many people do not know. My mother still do it this way, I’ve learned since I was younger. It helps a lot in cooking and food decoration.

  15. James — 8/14/14 @ 1:17 pm

    Wow! It’s incredible! Thank you for the post and video, Very helpful…

  16. Shirley — 9/24/14 @ 1:40 am

    Another tip for cutting up the onion. Use a needle instead of knife.

  17. Leslie — 10/1/14 @ 10:05 am

    Hey – cool idea – and here is the science behind the curling. Each strip of onion green has cells with thick cell walls on one side, and cells with very thin and pliable cell walls on the other side. In the water, the thin-walled cells expand, but the thick-walled cells cannot (because of their thick cell walls). This introduces an asymmetry that results in the curl!

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