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Green Onion
Mild oniony sharpness up top, sweeter and grassier toward the white base.
Lens analyzedGreen onions are young onions harvested before the bulb swells, eaten whole from the white base to the hollow green tops. They're milder than a mature onion, so they're often used raw as a garnish or added at the very end of cooking.
Where it comes from
Green onions are simply an early-harvest stage of the same onion plants grown across Asia and the Mediterranean for a very long stretch of history, picked young instead of being left to mature into a full bulb.
Buying it
Choose bunches with firm, bright white bases and crisp, upright green tops; avoid any that are slimy at the root end or yellowing along the leaves.
Storing it
Trim the roots and stand the bunch in a small jar of water at room temperature, or wrap it loosely and keep it in a cool part of the kitchen.
Keeps about 1 year in the pantry.
Recipes that use green onion
- Arroz Carreteiro (Brazilian Rice with Dried Beef)
- Twice Baked Potatoes
- Vaca Atolada (Beef and Cassava Stew)
- Loaded Nachos
- Black Bean Chicken Enchiladas
- Coconut Rice
- Kai Jeow
- Seven-Layer Dip
- Escondidinho de Carne Seca (Shepherd's Pie with Dried Beef and Cassava)
- Farofa (Toasted Cassava Flour with Bacon)
- Chicken Breasts Lombardi
- Chicken Enchiladas
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