Green Onions

Green onions are young shoots of bulb onions, and are milder tasting than large bulb onions. They have a small, not fully developed white bulb end with long green stalks. Both parts are edible. Scallions are considered younger than a green onion because they should not have a bulb, while green onions should have a miniature bulb.

Storing and Cooking

To store green onions, remove any rubber bands or damaged leaves, wrap in a plastic bag and store in the vegetable crisper section of the refrigerator for up to 5 days. Store away from odor-sensitive foods such as corn and mushrooms, which will absorb the odor of the onions.

Green onions are often eaten raw, but you can also grill or saute them.

Here are some easy ways to use up some of that yummy green onion!

• Salads: Dice some up and sprinkle them in your favorite salads.
• Soups: Chicken noodle soup, chowders, stews, etc.
• Nachos: Make some nachos with corn chips, meat and/or beans, diced tomato, nacho cheese, sour cream, and diced green onion.
• Baked potatoes: A baked potato with sour cream and green onion is very similar to a sour cream and chive potato. Yum!
• Dips: Make some creamy dips for veggies with some sour cream, ranch dressing powder, and some diced green onions. Be creative!
• Corn bread: Bake some corn bread with green onion mixed in, and topped with sour cream.
• Sandwich spreads: Add green onion bits to “salad sandwiches,” such as as tuna salad, egg salad, or chicken salad.
• Sprinkle some on some tacos.
• Mix them in with your ground beef when you make things like hamburgers, meatloaf, meatballs, sloppy joes, etc.
• Try mixing in some of your favorite pastas.