Many people throw away the green tops without realizing they’re perfectly edible.
For green onions and scallions:
White base: stronger flavor
Green tops: milder flavor
Recipes often use both.
For spring onions:
Bulb
Stem
Green leaves
Everything is edible.
For chives:
Use only the green leaves.
Growing Them at Home
One reason green onions are so popular is how easy they are to regrow.
Simply place the white roots in a small glass of water.
Within days, fresh green shoots begin appearing.
Many home cooks continually regrow them several times before planting them in soil.
Chives are also popular in herb gardens because they return year after year.
Storage Tips
To keep these vegetables fresh:
Wrap loosely in a damp paper towel.
Store inside a plastic bag in the refrigerator.
Keep them in the vegetable drawer.
Avoid washing until ready to use.
