Green Onions 101
The green onion or “scallion” is originally from southwestern Siberia. The green onion has a slight bulge at its base; the white part is fleshy and the long, green leaves are narrow and hollow. It has a slightly pungent flavor.
BUYING GREEN ONIONS
Choose: Scallions with fresh, green leaves and a pleasant smell.
STORING GREEN ONIONS
In the Fridge: A few days
In the Freezer: As is
PREPARING GREEN ONIONS
Finely chop scallion stems using scissors or with a knife.
SERVING IDEAS FOR GREEN ONIONS
The green part of the scallion is used at the end of cooking to flavor hot and cold dishes. It adds flavor and serves as a garnish for vinaigrettes, mayo, salads, dips, veggies, soups, sauces, cheeses, omelettes, pasta dishes, tofu, fish, seafood, meat and poultry.
It can be used in place of chives (reduce quantity). The white part is used the same way as onion.
DID YOU KNOW?
Did you know that green onions are a good source of vitamin C and potassium when eaten raw? Scallion juice is also used as an anthelmintic remedy.