Not sure whether to use the white root or the green leaves of scallions and green onions? We have the answer!

By Andrea Beck
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Greek onions

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.

More Tips and Recipes for Green Onions and Scallions

If you need more advice on using green onions, or a few great recipes to test out your new skills, we've got you covered:

Produce Guide

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