Summer Ingredient Essentials: Green Onions

Green onions, also known as scallions, are the younger and milder yellow, red or white onions harvested before the root bulb forms. Cup for cup, they pack two grams of protein and three grams of fiber and clock in at just 32 calories per serving. Rich in vitamin K, which promotes bone growth, vitamin C, providing protection against heart disease and vitamin A, which improves vision, skin health and immune system function they pack a hefty nutritional punch. All that from an immature onion? You bet your scallion!

How do I pick the best green onions?

Through green onions are in their prime during the summer, they are available year round. To ensure you get the freshest greens every time, look for stalks that look fresh and bright. The bulbs should be white and waxy looking and the stems should be a bright green. Steer clear from yellowing bulbs, withering dry or wilted, slimy greens.

If you are lucky enough to have a garden or a city plot, you can exercise that green thumb and grow your own stock of fresh, green onions. Seeds should be planted in early spring, about an inch apart, and do best in full sun with moist soil. Harvest between 2-3 months after planting when tops are bright, green and tender while bulbs have just begun to fill out. To harvest pull onions up or cut them an inch above the root and replant root an inch below the soil surface, allowing another green onion to emerge in the coming weeks.

What can I make with green onions?

Green onions are often seen as a garnish with a bit of flavor, but they are so much more than that. Savory scallion pancakes, biscuits, stir fry, dips, sauces and of course, on their own sautéd, steamed, grilled, roasted and broiled, is just the tip of the scallion iceberg.  Preparation involves a quick rinse and pat dry. After those two simple steps your green onions are ready to go wherever your recipes and culinary adventures take you.

Storage? The golden rule to keep in mind is that green onions thrive in a moist environment. They prefer moist soil when they are growing, and once pulled out of their earthy homes they enjoy the same treatment in your kitchen. To keep them as fresh as when they were picked, place green onions in a jar, with just enough water to submerge the roots, where you get natural light. You can also store the jar in the fridge, loosely covered with a plastic bag. Green onions will remain fragrant and fresh for about a week with daily water changes. In the crisper, a moist paper towel wrapped around the roots will do the trick. Change the paper towel every other day for 7-10 days of fresh scallions.

Recipes to try include: Green Aji Sauce, Grilled Lamb Chops with Onions and Romesco Sauce, and Healthy Chicken Chimichangas.