Green onions, also known as scallions, are a variety of young onions with a long, thin white base that has not yet developed into a bulb, and long straight green stalks that look like giant chives. Both the white base and the green stalks are edible.

TIPS

Selection

• Green onions should be crisp, with fresh, tender, bright green tops. The stalks should transition from white to light green 2-3 inches above a slightly bulbous end.

Storage

• Store green onions in the crisper or produce drawer of the refrigerator. Wash right before eating.

Preparation

• Tanimura & Antle green onions are perfect for grilling and as garnishes.
• Slice onions and add to salsa, guacamole, tacos and burritos.
• Chop and add to cheesy biscuits or corn bread.
• Slice on the diagonal and sprinkle over grilled meats and fish, roasted potatoes, soups and salads.

Safe Produce Handling Suggestions

Always wash all fresh produce with cool running water immediately prior to eating or preparing. Tanimura & Antle produce is harvested at the peak of freshness directly from the field.

1. Wash hands with hot soapy water before and after handling fresh produce.
2. Refrigerate produce as soon as possible after purchasing. Refrigerate cut or chopped produce within two hours of peeling or cutting. Once cut, leftover produce should be discarded if left at room temperature for more than two hours.
3. Wash all vegetables with cool tap water immediately before eating. Don't use soap or detergents. Cut away any bruised or damaged areas before eating.

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