Green Onions (Scallions)

Versatile onions with sharp white bulbs and mild green tops, providing two ingredients in one

Storage

Store them in a produce bag in the fridge. Peel off any slimy or yellowing outer leaves as soon as they show up, or they'll take the whole bunch down with them.

Keeps For

At least two weeks, often longer. The key is maintenance—remove deteriorating outer leaves promptly.

Flavor Profile

You get two ingredients in one: Whites (and pale greens near the base) are sharp, oniony, and excellent cooked or raw in thin slices. Greens are herbaceous, milder, and great diced raw or wilted into hot dishes.

How to Prep

Trim the root ends, and give them a quick rinse. We define 'whites' as anything not peeling away from the stem, often includes the pale green part just above the bulb. That midsection is exceptionally versatile: bolder than the greens, gentler than the base.

Ways to Cook

1 Use whites like regular onions: in stir-fries, soups, fried rice, or omelets
2 Dice greens small and toss on top of salads, soups, noodles, or eggs
3 Wilt the greens into hot dishes like sweet-and-sour short ribs or roasted vegetables
4 Add both parts to marinades, dressings, or quick pickles

Pairs Well With

Soy sauce sesame oil ginger eggs potatoes broth vinegar lime fish meat or anything that needs a sharp lift.

Good to Know

The outermost layers go first—remove them early and often. Check bunches at the market for your needs: some are heavy on the white (good for cooking), some are all about the greens (great for topping).

Did You Know?

You can use any young onion like you would green onions. Green onions are specially bred not to produce a bulb, but often the flavor of a young bulb onion is more robust.