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.
|