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