Green onions are known by a few names, including scallions, and are often labelled incorrectly as shallots in the supermarket. Green onions are harvested before a bulb forms, and have a white base and several long, hollow green shoots. Don’t confuse them with shallots (also called eschalots), which are small and bulbous, resembling garlic.
Look for crisp green shoots. Avoid any wilted or damaged shoots.
Store in an airtight plastic bag in the crisper for up to 7 days.
Simply trim the roots, wash and slice horizontally or diagonally.
4 quick ways with green onions
Green onions are a simple and flavourful addition to all varieties of sandwiches and wraps. Use them instead of brown or red onions to avoid having ‘onion breath’ at work!
Green onions are milder than most onions and make for a nice change in all kinds of salads. Green salads, Asian salads, coleslaw, warm beef or chicken salads, potato salad, Waldorf salad, tabouli, lentil salad… the possibilities are endless.
As a subtle but very tasty complement to eggs, finely slice green onions and add them to scrambled eggs, omelettes, fritters, frittatas or savoury tarts for a health and taste boost!
Green onions work in any number of dishes. Try them with couscous, use them to garnish fried rice or risotto, sprinkle on top of pizza, add them to polenta, or use them to to flavour pad Thai.
Did you know? Recent studies have shown that a diet rich in onions may help reduce the risk of heart attack.