Scallions are also called green onions. They have a mild onion taste. They are found in the cooler section of the produce department where you find heads of lettuce and herbs. You can use them in cooked foods, and they are great used raw also. The green end, sliced and used raw, adds a tasty, fresh, crisp garnish for savory dishes or adds a savory fresh bite to a mild flavored fruit or vegetable salad.
Here’s how to prepare scallions/green onions
As with any other fresh produce item, wash the scallions/green onions before preparing them by holding them under running water and then patting them dry. Not only is the white bulb at the end used. You use the stem also.
First cut off the scraggly green ends at the top and the “hairy” roots at the end of the bulb.
Then chop the bulb and stems in the size you want. Usually cut about 1/4 inch slices. Recipes that call for scallions/green onions mean for you to use the white and green part.
Reserve a few inches of the stem if you want to use some for garnish.
