spring_onion_lgAlso called green onions, scallions are a milder member of the allium family, which includes onions and garlic. After trimming off the root tips of the white ends, both the white base and hollow green stalks can be chopped and added to a wide variety of foods, from egg dishes to stir-fries to pizza and more. The dark green ends are delicious chopped and added raw to salads and grain or rice dishes.

Recipe Links

Scallion Recipes

Storage Tips

Scallions tend to go limp and/or slimy if left in the fridge too long, so use them as soon as possible. To keep them fresh for up to a week, place them “bouquet-style” in a glass jar, with the root ends in about 3 inches of water, and cover stalks and jar loosely with a plastic bag. Note: if scallions are bunched, remove rubber band before placing in jar.
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