 |
Green onions add the perfect finishing touch to salads,
casseroles and many Asian dishes. They are one of the oldest and most
used ingredients in Chinese cooking.
|
See also onion.
Green onions are small
onions that have been harvested before they
mature. They typically have long, straight tubular leaves and bases
that have not quite developed into bulbs. Both parts are edible.
Green
onions are also commonly referred to as spring onions or
scallions.
While these terms are used interchangeably, there are some differences
between them.
Varieties
True green onions have small white bases, or ends, that vary in size
depending on when they were harvested. Most will have a slight
roundness to them, but they have not developed into full bulbs.
Spring onions are green onions that have been allowed to mature a bit
further. They are slightly larger and rounder in shape, and they carry
a slightly stronger flavor.
While green onions can come from any variety of onion,
scallions are
actually a distinct variety. The ends of scallions have straight sides
and they do not form rounded bulbs as other green onions do. They are
generally milder in flavor as well.
Buying Tips
Green onions are available year-round, but their prime season is spring
and summer. Typically sold in bunches, you should look for groups that
are fairly consistent in size. The tops should be crisp and bright green and
the white ends should be firm and unblemished.
Storage Tips
Compared to mature onions, green onions are quite perishable. Remove any rubber bands and store
them unwashed and wrapped in paper towel in a tightly closed plastic
bag. They will keep in the crisper drawer of the refrigerator for three to five days before
the tops begin to wilt.
Usage Tips
To use green onions, rinse in cold
water and trim the roots and the very tops of the greens with a paring
knife. They can be cooked whole as a vegetable (in the same manner you
would cook
leeks), or chopped and used in a multitude of recipes that
would benefit from mild onion flavor. They're a perfect addition to all
kinds of salads from green to pasta to potato. Green onions can be grilled,
sautéed or
stir-fried and they're a classic accompaniment to
baked or
mashed potatoes.
Substitution Tips
In a pinch, green onion tops and
chives can be used interchangeably.
beef,
chicken, coconut, corn, couscous, crab, eggs, feta cheese, garlic,
lamb, lemon, pasta, shrimp, potatoes, sesame, spinach, soy sauce,
tomatoes, white wine
