Green Onions

Choose stalks with fresh, green tops and slightly white ends.

• Scallions: Youngest form; clump-forming onions with very thin bulbs (not bulbed, narrow like the stem); the leaves and bulbs are good for eating and are often more tender and mild than green onions
• Green onions: Slightly older than scallions; might have a very small bulb beginning to form; the leaves are good for eating
• Spring onions: Oldest form of young onions; the bulb is round and smaller than a quarter; the leaves are edible but much stronger in flavor

Green onions are tender and mild in their youth. Begin harvesting when the plants are about 6 to 8 inches tall and pencil-thin by cutting the leaves you need for cooking. For the entire plant, pull it from the soil, rinse, and use it immediately, either fresh or cooked. The leaves will stay fresh in the refrigerator for up to a week. If you're cultivating green onions as perennials, avoid harvesting in the first season to let the plants establish themselves for a more abundant future harvest. Afterward, you can trim the leaves as necessary.

You can also regrow green onions by placing the bulb end in water and watch them grow super fast!

Fat free; saturated fat free; very low sodium; cholesterol free; low-calorie.