« Green Garlic | Main | Greens »

Green onions

Are green onions the same thing as scallions?  Around here, yes. (Elsewhere, "scallions" might mean the green tops of shallots.)  Green onions are the same species as storage onions.  They are a good choice to grow without insecticides, because of the onion maggots that often infest growing onion plants.  These critters will kill some of the crop early on (of any kind of onion), but the really frustrating damage comes when maggots have tunneled unseen into your bulb onions and, after all that work, cause them to shrivel and rot in storage.  Green onions get maggots too, but you can see the damage at that stage, and throw out the bad ones at harvest; they're also planted much more closely, so the same number of onion maggots in a row will damage a smaller percentage of the crop.

How to use them:  Of course green onions are familiar raw, eaten whole or in salads, topping a baked potato, or mixed into sandwich fillings.  We also use them cooked, much like storage onions.  The white part can be chopped and sauteed to add to any dish; it will be less sweet than sauteed storage onions usually are, but has a good onion flavor.  The green parts can be treated this way too, but we prefer to chop them and add them to a soup or other dish at the last minute, so they're just wilted, not well cooked.  They're nice when they keep a bit of their green crunch.