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When a recipe calls for scallions or green onions, should I use just the white part or the green part, too?

When a recipe calls for scallions or green onions, should I use just the white part or the green part, too?
Submitted by kayla.b.craig

Most often, you just use the white root end and the pale green part of the onion just above the white part. Don’t neglect the dark green leaves, though—when thinly sliced, they make a vibrant garnish for everything from soup to casseroles, plus they stand in for fresh chives in any recipe.

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