Green Onions

Green onions, also known as scallions or spring onions, are a type of young onion harvested before the bulb has had a chance to swell. They have long, thin green leaves and a small white bulb at the base.

Green onions have a mild onion flavor and are often used as a garnish or added to dishes at the end of cooking to retain their crunch. They can be eaten raw or cooked and are commonly used in a variety of dishes such as salads, soups, stir-fries, and as a topping for baked potatoes.

In addition to their mild onion flavor, green onions are also a good source of vitamins A, C, and K, as well as dietary fiber. They are low in calories and contain a number of beneficial compounds, including quercetin and allyl sulfides, which have been shown to have anti-inflammatory and antioxidant properties.

When selecting green onions, look for firm, crisp leaves that are bright green in color and free from yellow or wilting. The bulbs should be white and firm, without any signs of sprouting or browning. To store, wrap the green onions in a slightly damp paper towel and place in a plastic bag in the crisper drawer of the refrigerator. They should keep for about a week.