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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.plural: green onions
Season: available year-round
How to select: Choose green onions with crisp, bright green tops and a firm white base.
How to store: 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.
How to prepare: Often eaten raw, but you can also grill or saute them.
|Calculated for 1 cup, chopped|
|Amount Per Serving||%DV|
|Calories from Fat 1||(5%)|
|Total Fat 0.2g||0%|
|Saturated Fat 0.0g||0%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.1g|
|Trans Fat 0.0g|
|Total Carbohydrate 7.3g||2%|
|Dietary Fiber 2.6g||10%|