Fresh green onions (also called scallions or spring onions) are mild, crisp, and slightly sweet members of the onion family. They’re used both raw and cooked to add bright flavor and color to dishes.
🌱 What They Are
Green onions have:
- White base – mild onion flavor
- Green tops – fresher, grassy taste
Both parts are edible.
🍳 How to Use Them
Raw (for freshness & crunch)
- Sprinkle over soups (ramen, pho, chicken noodle)
- Toss into salads
- Add to tacos, baked potatoes, or scrambled eggs
- Mix into dips and spreads
Cooked (for deeper flavor)
- Stir-fries
- Fried rice
- Omelets
- Pancakes (like scallion pancakes)
- Grilled whole with a drizzle of oil and salt
🔪 Prep Tips
- Trim off root ends.
- Rinse well (dirt can hide near the base).
- Slice thinly for garnish or cut into 1–2 inch pieces for cooking.
- Use kitchen scissors for quick snipping directly over dishes.
🧊 Storage
- Wrap in a slightly damp paper towel and store in a plastic bag in the fridge.
- Or stand them upright in a jar with a little water (like flowers) and loosely cover with a bag.
- They can last about 1 week when stored properly.
🌿 Bonus Tip
Place the white root ends in a glass of water on a windowsill—they’ll regrow in a few days!
If you’d like, I can share recipes that highlight green onions as a main flavor.
