Green onions are the same as scallions. They’re closely related to vegetables like garlic, leek, shallot, and chive. Scallions, which can be eaten raw or cooked, are perfect for adding flavor, color, and texture to your favorite dishes.
Scallions have a sharp flavor that’s similar to normal onions. However, they aren’t as intense—and they certainly won’t make you tear up!
If you love Asian cuisine, you’ve probably eaten your fair share of scallions. These diverse veggies are often used in recipes like stir-fry, ramen, and scallion pancakes. They work well as a main ingredient or a garnish.
The entire green onion is edible. This includes the white portion, which is more intense than the green part. Many people trim and discard the tops and roots while preparing green onions.
Read on to learn how to select, store, and cut green onions.
Green Onion Selection and Storage
Buy scallions with vibrant green leaves and roots still attached. Avoid flimsy, slimy scallions with discolorations.
Store them in the refrigerator once you get home. For best results, place the scallions in a jar with a few inches of water. You’ll want to make sure that the bulbs and roots are completely submerged in water.
With this storage method, your scallions should keep for 1 to 2 weeks in the refrigerator.
How to Prepare Green Onions
To prep your green onions, wash them under cool water. Remove any damaged and wilted parts.
Place on top of a cutting board. Slice the top 1 to 2 inches and discard.
Next, cut just above the roots. (You can cut even lower than I did in this photo.)
Now that you’ve prepared your green onions, it’s time to chop ’em up.
Different Ways to Cut Green Onions
There are different ways to cut scallions; the best method will depend on the dish you’re making.
The first cut is as simple as it gets. This option creates tiny “coins” of scallion, which are useful as garnishes or adding a pop flavor in cooked dishes.
Place the scallions on a cutting board. With your non-dominant hand, hold the scallions in place. Use your dominant hand to slide a sharp knife back and forth without pressing down. This is the best way to avoid crushing the scallions.
When using this method, the cut scallions should be about 1/8-inch thick. You can adjust the size according to your needs.
The second method makes scallion “hairs.” This cut works well for salads or as a ramen garnish. Because the hairs are so fine, their flavor is slightly less intense than other cuts.
To make this cut, slice the scallions at an extreme slant. The knife should be almost parallel to the scallion.
These fine scallion hairs can as thick or as thin as you’d like. Don’t be afraid to experiment until you achieve the look you’re going for.
Lastly, you can cut scallions into simple chunks. These larger pieces, which can be sliced with a slanted or straight cut, are best for stir-fry dishes.
The chunks should be about 1/4- to 1/2-inch long.
Once you’ve learned how to cut scallions, you’re ready to add them to your favorite recipes.
To freeze leftover cut scallions, place them on a metal baking sheet lined with parchment paper. Put them in the freezer until frozen. Store in a freezer-safe bag for 10 to 12 months.
What’s your favorite way to use scallions? Let us know in the comments, below!