A green onion is an immature onion, also called scallion and spring onion, that is identified by its enlarged white bulb and tubular green leaves. Five 5x1 ½ inch green onions contain about 45 calories.
All green onions can be identified by the lack of an enlarged bulb formation and by the hollow, tubular leaves that, with the exception of shallots, usually remain connected to the base for marketing. The green onion family includes chives, green onions or scallions, leeks, and shallots.
The appearance differences in these four varieties make identification easy. Chives, used like an herb, are the tiniest members. Slightly larger green onions, also called scallions, are actually a standard onion variety that is harvested when very young. Leeks are considerably larger than green onions. They have the same undeveloped bulb as do chives and green onions with broad, flat, dark green tops. Shallots, on the other hand, look like miniature dry onions with red cast skins. The purplish white shallot bulbs actually grow in clusters like cloves of garlic.
Fresh bunches of green onions are available to consumers throughout the year. Select those with fresh looking, crisp, green tops and firm, bleached white bulbs that extend two or three inches up the stem. Green onions should never appear dried out. Bright green, fresh looking tops and white, firm bulbs that extend two to three inches up the stalk are indicative of freshness.
Green onions must be refrigerated in the crisper to retain freshness. Use a tightly covered container to prevent the onion odor from penetrating other food.
Be sure to thoroughly wash the onions first in cold water. Only the root base and upper leaf portions of green onions need to be cut away prior to use.
Because of their relatively mild flavor, green onions may be used raw or cooked. Leave the onions whole and arrange them as part of a vegetable relish tray served with dips. As a topping for meats and vegetables or in salads and sandwiches, thinly sliced bulbs and lower stems double as a garnish and flavor additive. Cooked green onions are used in a variety of dishes just like other onions.
