Ingredient: Green onion

Green onions, also known as ‘scallions,’ are single-stemmed vegetables having no bulbs whatsoever (although sometimes, scallions can be small and slightly bulbous). Green onions have distinctive long and tender green leaves with stiff white stalks and stringy white roots. Unlike other types of onion, scallions are known for their slender shape and milder taste. In fact, the green onions’ green leaves have a uniquely fresh and grassy flavor. The white stalk, however, shares the same sharp taste as other alliums. Choosing the right green onions is very important. The best scallions to buy are the ones with firm and undamaged stalks, having the brightest green leaves. The best way to use green onions is sliced (preferably sing a chef’s knife) and not chopped since chopping green onions can damage their tender leaves. Besides, both the green stalks and the white base of green onions are edible (raw or lightly cooked). For instance, thin slices of raw green onions can be used as a finishing touch topper when making dishes like grilled meats, salsas, soups, dips, any green salad, as well as omelets and stir-fries. Used this way, scallions can provide crunch, color, and a mild onion taste to practically any food you make. Long green onions can also be served, sliced, alongside other vegetables on a raw vegetable tray or minced substituting chives. Scallions contain countless nutrients like Vitamin B2 (making it excellent for the metabolism) as well as Potassium, calcium, and Iron.