Not sure whether to use the white root or the green leaves of scallions and green onions? We have the answer!
In most recipes calling for scallions or green onions, you'll just use the white root and the pale green portion of the onion that's just above the root. But you shouldn't completely forget the green leaves -- when thinly sliced, they become a delicious garnish for everything from soups to casseroles. As a bonus, they can even stand in for fresh chives in any recipe.