- Just 2 medium 4-inch green onions (green edible tops and bulbs) are rich in vitamin K, a nutrient that contributes to your blood's ability to clot properly.
Also known as scallions, green onions are really just immature onions. They're harvested early, before the bulb has a chance to swell to its full size. What results is a tiny bulb with long, green, edible tops. People have been savoring the taste of green onions for a long time, even if we don't know where the veggie got its start: The word scallion comes from the Latin for "from Ashkelon," a port city in modern-day Israel where many Europeans once mistakenly thought green onions originated.
Green onion varieties include the Sweet Spanish and Longport White Globe, which are grown when the days are longest. By contrast, short-day varieties form bulbs too fast to be of much use as a green onion. The scallion also has a much larger cousin, called the leek, which is slightly sweeter.
When are Green Onions in Season?
You can find green onions anytime, but their peak growing season is during spring and summer.
How to Choose Green Onions
While the whole green onion is edible, many recipes use just the green tops, not the white bulb. For that reason, choose fresh ones that have bright green tops without discoloration or scarring. The smaller the bulb, the sweeter a green onion will be.
How to Store Green Onions
This veggie tends to wilt pretty quickly. Even after just a week in the fridge, most green onions will be practically unusable. So, try to consume green onions immediately. If you can't, keep them in your refrigerator's veggie drawer for up to three days.
How to Prepare Green Onions
Prepping green onions is almost as easy as selecting them. First, wash the bunch under cold tap water, being sure to rub away any dirt or grit. Next, snip off any wilted ends and cut away the root tip of the bulb. Now you can chop or slice as needed.
Green onions are used for flavor but rarely act as a recipe's key ingredient. With that in mind, most dishes will call for green onions in tablespoons or, for more scallion-centric recipes, 1/3 or 1/2 cup.
Several other bulbs can take the place of green onions, including leeks, shallots or chives.
Green Onions in Recipes
Buckle up: This Healthified Provençal Omelet is one of the most flavorful breakfasts you'll ever eat. Its green onions, mushrooms, tomatoes, thyme, black pepper and Asiago cheese will have you saying "Sacre bleu!"
For a crunchy, Asian-flavored lunch, stir-fry chicken, gingerroot and garlic with green onions, soy sauce, honey and pepper flakes. Serve in a hard corn shell to make Spicy Chinese Chicken Tacos.
Or if you'd rather go Latin-American, this Tilapia Salad with Strawberry-Pineapple Salsais sure to be right up your alley.