Green Onions


A traditional Japanese green onion that is sweeter with a more complex and delicious flavor. Excellent for a multitude of recipes.

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Remove rubber-band so onions are loose. Wrap onions in damp paper towel to keep onions firm and place in a plastic bag and place in refrigerator. Be sure to re-moisten paper towel if it has dried out then place back in the fridge.

OR keep green onions fresh, fill a tall glass or container with 2 inches of water and place the roots of the onions in it. Then, cover the jar with a plastic bag and hold the bag in place with an elastic band. Place the jar in your refrigerator, but remember to change the water every few days.

There are plenty of green onion recipes that highlight this veggie, its easy to incorporate green onions into some of your favorite recipes too.

  • Use thinly sliced raw green onions as a finishing touch to foods including soups, stews, grilled meats, dips, deviled eggs, potato salad, and omelets. They add extra color, freshness, and flavor.
  • Add 1-inch slices of green onions to stir-fried vegetable and meat dishes. The green onions will cook in 1 to 2 minutes—more quickly than meats and most other vegetables—so add them toward the end of cooking time.
  • Toss them raw into green salads to add mild onion appeal.
  • Add thinly sliced green onions to scrambled eggs just before cooking the eggs.
  • Tuck chopped green onions into fillings for egg salad and tuna salad sandwiches.
  • Serve longer green onion slices alongside carrots and celery on a raw vegetable tray.

An excellent source of vitamin K and vitamin C, and a very good source of vitamin A too.