Many green onions picked before they are matured are referred to as scallions, but true scallions are a distinct and milder variety. Fresh scallions should have bright green tops and firm, white bases. Keep bunches unwashed and wrapped in a plastic bag in the refrigerator for up to five days. Trim the roots just before using. Scallions are ideal grilled, sautéed, and sliced raw in salads, soups, and sandwiches.
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