Green onions are young shoots of bulb onions, and are milder tasting than large bulb onions. They have a small, not fully developed white bulb end with long green stalks. Both parts are edible. Scallions are considered younger than a green onion because they should not have a bulb, while green onions should have a miniature bulb.
Negi or naganegi onions, which translates into "long onions" are another variety.
Choose green onions with crisp, bright green tops and a firm white base.
Remove any rubber bands or damaged leaves, wrap in a plastic bag and store in the vegetable crisper section of the refrigerator for up to 5 days. Store away from odor-sensitive foods such as corn and mushrooms, which will absorb the odor of the onions.
Often eaten raw, but you can also grill or saute them.