Care & Handling

Green onions are just immature onions that are pulled from the ground before a prominent bulb has formed and their tops are still green. Both the bulb and bright green tops are edible, and are sold in bunches. Recipes will call for using either just the white part, or both the white and green part of the green onion. Generally, the white part is cooked, and the green part is used as a garnish or in cold preparations. In a pinch you can substitute the green part for chives.

Availability
Green Giant Fresh Green Onions are available year round.

Selection
Green onions should have bright green tops and firm white bottoms.

Storage
Store green onions away from odor-sensitive foods such as corn and mushrooms, which will absorb the odor of the onions. Remove any rubber bands and any damaged leaves and store in plastic bags in the crisper section of the refrigerator. They'll last up to five days.

Preparation
Trim the roots and the green tops and leave about an inch of green where it's fairly light green. Then cut crosswise into thin slices or halve lengthwise and chop crosswise for smaller pieces.