About Bunching Onions (Scallions)

There is a group of allium varieties known in different circles as spring onions, scallions, bunching onions, and green onions; basically they're pretty much the same. The varieties vary slightly in color and shape, but generally, they're all mild and delicate, and can be used in the same way.

Storage

Place onions root side down in a glass or jar filled with about 1"-2" of water. Loosely place a plastic bag over the top and store in the refrigerator. Remember to change the water when it starts to get cloudy. They'll keep about a week.

You can also place the green onions in a plastic bag; wrapping first in a paper or cloth towel. Close loosely so excess moisture can still escape the bag and store in the crisper drawer.

Preparation

Trim the "hairy" roots and tips at both ends. If the outermost layer on the bulb feels loose, peel it off. The green portion is the healthiest for you, so be sure to use the whole onion! Don't wash until ready to use.

Tips

Bunching onions are light, mild, and very versatile; chop and add to summer salads, egg dishes, pizzas, anywhere you want to add a mild onion flavor. They pair beautifully with chives. Trim off ends and leave them whole on a crudité tray or in a Bloody Mary. Grill, roast, or sautée whole and use as a meat garnish. Roll in a slice of ham that's been spread with soft cheese. They are wonderful in stir-frys because they cook quickly, and stay firm and bright green– perfect with ginger, and garlic. They also are very tasty when pickled.

Nutrition

These onions are loaded with far more phytonutrients and antioxidants than other onions, and are a great source of vitamins K, C, and A.

Liz Talley, Urban Graze

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