Green onions are small to medium in size and grow in clusters of elongated, straight leaves and narrow, slender bases. The dark green leaves are smooth, stiff, and hollow with small, central tubes. Connecting into the leaves, the white base is dense, succulent, and firm with small white roots growing from the bottom of the base. Green onions are crisp and juicy with a grassy, sweet, and slightly pungent flavor that is milder than mature onions.
Green onions are available year-round, with a peak season in the spring and summer.
Green onions are best suited for both raw and cooked applications such as stir-frying, sauteing, roasting, and grilling. Commonly used raw, both the white base and green leaves of Green onions can be utilized in preparations. The onion can be sliced or chopped and sprinkled over a salad, noodles, pizza, pasta, casseroles, stews, and curries, garnished over soup such as egg drop or tortilla, minced onto deviled eggs or in pancakes, mixed into salsa, baked into biscuits, layered in sandwiches, or added to stir-fries. The whole onion can also be flash blanched and grilled, which brings out robust and sweet flavors allowing for bolder pairings such as grilled fish and meats. Green onions pair well morels, chanterelles, sweet peas, Swiss chard, collard greens, broccoli, snow peas, carrots, radishes, bell pepper, citrus, eggs, and meats such as pork chops, poultry, turkey, and seafood. The leaves and bulb will keep up to five days when wrapped in plastic and stored in the crisper drawer of the refrigerator.
DESCRIPTION
Green onions are small to medium in size and grow in clusters of elongated, straight leaves and narrow, slender bases. The dark green leaves are smooth, stiff, and hollow with small, central tubes. Connecting into the leaves, the white base is dense, succulent, and firm with small white roots growing from the bottom of the base. Green onions are crisp and juicy with a grassy, sweet, and slightly pungent flavor that is milder than mature onions.
Green onions are available year-round, with a peak season in the spring and summer.
Green onions are best suited for both raw and cooked applications such as stir-frying, sauteing, roasting, and grilling. Commonly used raw, both the white base and green leaves of Green onions can be utilized in preparations. The onion can be sliced or chopped and sprinkled over a salad, noodles, pizza, pasta, casseroles, stews, and curries, garnished over soup such as egg drop or tortilla, minced onto deviled eggs or in pancakes, mixed into salsa, baked into biscuits, layered in sandwiches, or added to stir-fries. The whole onion can also be flash blanched and grilled, which brings out robust and sweet flavors allowing for bolder pairings such as grilled fish and meats. Green onions pair well morels, chanterelles, sweet peas, Swiss chard, collard greens, broccoli, snow peas, carrots, radishes, bell pepper, citrus, eggs, and meats such as pork chops, poultry, turkey, and seafood. The leaves and bulb will keep up to five days when wrapped in plastic and stored in the crisper drawer of the refrigerator.
DESCRIPTION
Green onions are small to medium in size and grow in clusters of elongated, straight leaves and narrow, slender bases. The dark green leaves are smooth, stiff, and hollow with small, central tubes. Connecting into the leaves, the white base is dense, succulent, and firm with small white roots growing from the bottom of the base. Green onions are crisp and juicy with a grassy, sweet, and slightly pungent flavor that is milder than mature onions.
Green onions are available year-round, with a peak season in the spring and summer.
Green onions are best suited for both raw and cooked applications such as stir-frying, sauteing, roasting, and grilling. Commonly used raw, both the white base and green leaves of Green onions can be utilized in preparations. The onion can be sliced or chopped and sprinkled over a salad, noodles, pizza, pasta, casseroles, stews, and curries, garnished over soup such as egg drop or tortilla, minced onto deviled eggs or in pancakes, mixed into salsa, baked into biscuits, layered in sandwiches, or added to stir-fries. The whole onion can also be flash blanched and grilled, which brings out robust and sweet flavors allowing for bolder pairings such as grilled fish and meats. Green onions pair well morels, chanterelles, sweet peas, Swiss chard, collard greens, broccoli, snow peas, carrots, radishes, bell pepper, citrus, eggs, and meats such as pork chops, poultry, turkey, and seafood. The leaves and bulb will keep up to five days when wrapped in plastic and stored in the crisper drawer of the refrigerator.
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