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| − | #REDIRECT [[Green onion]] |
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| + | == Name variations == |
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| + | * scallions |
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| + | * bunching onions |
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| + | * green onions |
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| + | * spring onions |
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| + | * Chinese onions |
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| + | |||
| + | == About green onions == |
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| + | '''Green onions''' are a variety of onion harvested immature before the bulb has formed. Both the green leaves and white bulbs are used raw or cooked for their mild but still pronounced onion flavor. Green onions are also known as scallions or spring onions.[[Image:GreenOnion.jpg|center|Green Onions]] |
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| + | Green onions or scallions are really immature onions. Scallions are harvested while their tops are still green and before the bulb takes its full shape. |
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| + | |||
| + | Green onions can be eaten raw or cooked and have a milder flavor than their onion relative. |
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| + | |||
| + | == Selection == |
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| + | Purchase only green crisp tops and white bottoms. In general, the more slender bottoms will have a sweeter taste. |
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| + | |||
| + | == Storage == |
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| + | Scallions wilt within a couple days, so it’s best to use them immediately. However, if you must store them, refrigerate them in a tightly closed plastic bag up to one week. |
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| + | |||
| + | == Preparation == |
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| + | Rinse the scallions thoroughly as dirt may be lodged between the leaves. Trim any wilted parts and the tip of the white root. The entire scallion can be chopped or sliced and added to any of your recipes for added flavor. |
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| + | |||
| + | == Source == |
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| + | * [http://www.fruitsandveggiesmatter.gov/month/leeks.html Vegetable of the Month: Leeks and Green Onions] by the US Centers for Disease Control & Prevention, public domain government resource—original source of article |
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| + | |||
| + | [[Category:Green Onions and Leeks]] |
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Revision as of 23:46, 5 December 2010
Name variations
- scallions
- bunching onions
- green onions
- spring onions
- Chinese onions
About green onions
Green onions are a variety of onion harvested immature before the bulb has formed. Both the green leaves and white bulbs are used raw or cooked for their mild but still pronounced onion flavor. Green onions are also known as scallions or spring onions.
Green onions or scallions are really immature onions. Scallions are harvested while their tops are still green and before the bulb takes its full shape.
Green onions can be eaten raw or cooked and have a milder flavor than their onion relative.
Selection
Purchase only green crisp tops and white bottoms. In general, the more slender bottoms will have a sweeter taste.
Storage
Scallions wilt within a couple days, so it’s best to use them immediately. However, if you must store them, refrigerate them in a tightly closed plastic bag up to one week.
Preparation
Rinse the scallions thoroughly as dirt may be lodged between the leaves. Trim any wilted parts and the tip of the white root. The entire scallion can be chopped or sliced and added to any of your recipes for added flavor.
Source
- Vegetable of the Month: Leeks and Green Onions by the US Centers for Disease Control & Prevention, public domain government resource—original source of article