Green Onions

Green onions sometimes are known as scallions or spring onions in the United States and Canada. The term green onion can also be used for immature specimens of the ordinary onion.

Green onions are harvested while their tops are still green and before the bulb takes its full shape. Green onions can be eaten raw or cooked and have a milder flavor than their onion relative. The entire plant can be eaten from the white base to the tip of the green shafts. The flavor is milder in the green tips.

Selection
Purchase only green crisp tops and white bottoms. In general, the more slender bottoms will have a sweeter taste.

Storage
Green onions wilt within a couple days, so it's best to use them immediately. However, if you must store them, refrigerate them in a tightly closed plastic bag up to 5 days.

Preparation
Rinse the green onions thoroughly as dirt may be lodged between the leaves. Trim any wilted parts and the tip of the white root. The entire scallion can be chopped or sliced and added to any of your recipes for added flavor.

Uses
If cooked too long green onions will loose their green color and flavor. Use them in a stir-fry, scrambled eggs, tossed into hot pasta dishes or added to salads.

Take a look at our Versatile Green Onion Dip recipe