The Humble Green Onion

Often thought of as only a garnish, green onions add that perfect amount of crunch and mild onion flavor that a dish needs. Plus, right now they are piled high on our farmers' tables! Grab a few bunches and feature them as the culinary treasure they are.

First, a few helpful tips:

  • Green onions are also called scallions or spring onions.
  • Recipes often specify to use only the white bulb part, but have no fear - you can eat all parts of the green onion. The dark green part is perfect chopped up and eaten raw on salads or soups. The white part is more pungent and is great sauteed with vegetables. We even love grilling them whole with a little olive oil, salt, and pepper.
  • To store green onions, wrap the bunch in a slightly damp paper towel. Then place the paper towel in a plastic bag or storage container in your refrigerator.

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How to prepare:

  1. Feature them in a scone, biscuit, or pancake: Ahem, warm, buttery cheddar scallion biscuits, we're talking about you! Pair mild, but flavorful green onions with sharp cheddar cheese in this biscuit recipe or in this scone recipe. Or make tasty and crispy scallion pancakes.
  2. Stir-fry them: Onions are an essential in stir-fries and fried rice - why not sub this spring-time allium in your recipes? This mushroom and green onion stir-fry would be an excellent side dish.
  3. Add to dressings and sauces: Green onions are perfect in a dipping sauce for dumplings or as a tasty base for creamed chard.
  4. Really add to anything your heart desires: Green onions follow the garlic rule in our home - more is better. Sprinkle atop eggs for breakfast, mix into cream cheese for a bagel spread, mix into yogurt for a chip or veggie dip, toss with pasta, or add to tacos and burritos!