Green onion or scallions show that the beginning of a bulbous base has been harvested before the base develops into large, rounded mature onions. It can also be referred to as an immature type of Allium species grown closely together and harvested before their bulb starts to swell, or they are Welsh onions that don’t develop large bulbs. Green Onions tastes great, and they contain a lot of essential nutrients extremely healthy for the body. Both the white bulb and the green leafy part of green onions are edible. It tastes a little milder than the regular onions and can be eaten raw or cook.

Green onion reduces cancer because it has compounds like allyl sulphide and flavonoid that prevents cancer and fight against the enzymes that produce cancer cells. The sulphur compound in it helps the body produce more insulin which prevents diabetes to a great extent. They also aid digestion due to the rich fibre content in them. Vitamin A and carotenoid are also contained in green onions, which prevents loss of eyesight. It is an excellent medicine to fight against cold and flu due to its antibacterial and antiviral properties. When trimmed to their root ends, they can be served whole as appetizers with other raw vegetables. The shoot and stalk are diced and added to salads and dips or cooked dishes such as stir-fries, egg recipes etc. It also adds texture, flavour, colour, crunch, and a message of onion flavour to many dishes like salads, stir-fries, and salsas and make a colourful topper for stews, casseroles, nachos and more. The nutritional value of green onions is numerous. About three medium-sized green onions, that is, 175g, contains 14 calories, 0.7g of fibre, 1.8g of carbohydrates, 0.8g of sugar, 0.1g fat, 0.8g protein and vitamin K.

How To Slice Green Onions

Learning how to slice green onions properly is a cooking skill that should be known. Green onion is quite different from the traditional onion and can be tricky to know where to cut first and which part to use; though both the white and green part can be used for cooking, the white part gives a stronger flavour than the green part, which gives a mellow flavour. To slice green onions, you will need a cutting board, a large, sharp chef’s knife (to keep the cut clean and prevent crushing the onion)and a bunch of green onions. Then start by:

1. Removing the slimy skin on the white part or/and damaged or wilted top and then rinse under cool tap water or bowl of water to get dirt’s and any other things on the onion off. Remove excess water by shaking them out.

2. Lay or bunch some of the green onions on a cutting board or surface, then using a sharp chef’s knife, slice about a quarter-inch above the root to remove the stringy root ends and trim about two inches of the green tops.

3. Cut the trimmed green onions crosswise into slices using a rocking motion

How To Slice Green Onions Lengthwise

Julienne is a French word for cutting food into thin strips or matchsticks using a knife. This method is often used to add vegetables to ensure cooking and add texture to a dish. The following steps can be used to slice green onions lengthwise:

1. Trim the root end and the dark green top about one inch, then peel the outermost layer. Rinse out any dirt on it and pat dry with a paper towel. Using a sharp knife, cut each green onions about one-third or two inches in length.

2. Halve each piece of the green onions lengthwise to create a flat side.

3. Placing each piece with its flat side down and steady, then with your non-dominant hand. Place the knife on the almost parallel to the green onions and then cut into thin, even strips by pulling the knife towards you. Do not push the knife down. Else, you will crush the onion instead of cutting.

How To Slice Green Onions For Garnish

To garnish dishes like fried rice, steamed fish or a dish that needs a sprig of colour, you will need the darker green leaves of green onions and a bowl of iced water. Slice the onion lengthwise very thinly, then put the thinly sliced onions in the bowl of iced water and swirl it around to make sure they are evenly submerged in the water. After 5-7 minutes, your green onion will curl up. Bring them out of the water and dry them with a paper towel. The green onions are now ready to be used for garnish but remember to add garnish to your meal just when you are ready to serve it because the heat may wilt the green onion a little.

What Part Of Green Onions do You Eat

Both parts of the green onions can be used in their entirety. The white part, which tends to be more fibrous, have a sharper and more intense onion flavour, is best cooked instead of eaten raw. In contrast, the green part, which is milder and has a slightly grassy note, can be eaten raw by sprinkling over dishes like dumplings, toss in sales or as a garnish for soup. When cooking with both the white and green parts, put the white part of the onion first into the cooking pan to soften it a bit before adding the green part since it doesn’t take long to soften.

How To Chop Green Onions

To chop green onion, you have to first think about what you want to use it for. If you are cooking them, then you have to use the whole green onions. Remove the root end and throw it away. Bunch several of the green onions together and start chopping by keeping the tip of your knife on the chopping board and using the claw grip with your non-cutting hand. Move the knife slightly over with each cut. Chop finely or coarsely as you like.

How To Cut Green Onions Plant

Chopped green onions (Food and Drink) leek,vegetables,food,healthy,onion

Instead of throwing away the root and build of green onions after using them for cooking, they can be regrown. It can be regrown in water, pot or on the ground. To grow in water, cut back to where the root, bulb and one inch of the white part are preserved and put in a jar containing fresh water. These grow very fast; change the water every two to three days. If the roots get too long, snip them back to one inch and if the outer sheath becomes slimy, gently peel it off.

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To cut the growing green onion in water, when it is about four to six inches tall, remove the green onions from the jar and snip or chop off as much as you need, or you can use the whole onions. If you need just a few bunches, place the remaining bulb and root back in the water to continue growing. The same onion can be harvested two to three times before they stop growing. The green onions can be grown all year round by putting some rocks and pebbles in the bottom of the jar, then place some soil over the rocks and pebbles and plant the bulb in the soil.

To plant and harvest green onions in a pot Indoor, you need to plant each onion root and bulb one inch deep in the pot containing soil, pointing the root side down. Space them one and a half to two-inch apart to allow them a little room to form root without crowding each other. After planting, gently pat the soil over the top. Water the plant and place it on a windowsill with full sunlight to receive light for most of the day. Green onion can be grown all year round as long as you maintain the proper condition. Water every few days or when the soil is getting dry keeps the soil evenly moist and does not overwater the soil. To cut the onion for use, use scissors to trim off the green tops and leave the bulb to continue growing, or you can either pull off the plant from the pot to use the white and green part of the plant. You can get at least one harvest of you to leave the root in the pot to continue growing.

After three to four weeks, the green shoots will be six to eight inches long and ready to use when they are planted on the ground. Harvest by pull the entire plant from the ground, or if you want to use only the green part, use a pair of scissors to cut off the green part, only leaving an inch or two inches of the growth. The onions will continue to grow, and you can harvest the green part again once they are six to eight inches long. The taste becomes stronger as the plants mature. If you want the plant to maître into storage onion, leave them in the ground. The bottom of the plant will begin to form a bulb ready for harvest in the fall.

How to store green onions

When storing green onion, controlling moisture is very important. When kept with excess moisture, they can begin to rot or become slimy and limp before you use them, so they need to be kept in a humid environment to stay firm. To enable your green onion to stay fresh for two to three weeks, they have to be stored in a refrigerator, windowsill or damp paper towel and what you will be needing are a jar, plastic bag and paper towel.

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To store green onions in the refrigerator using a plastic bag, start by removing any rubber band or any other packaging, then cut the root off. Line the green onions and cut them into half: the white part and the green part that can fit into a plastic bag.

Remove excess moisture by patting the onion down with a paper towel. Use about three sheets of paper towel to wrap one part (white part) of the onions, then use other sheets to wrap the remaining part (green part). Be careful not to wrap too tightly to avoid crushing the onions. Place each bundle in a plastic bag of about 27cm X 33cm/ 11inches x 13inches. Trim off the edges of the green onions if they are unable to fit into the bag. Seal the bag and place it in the crisper drawer or vegetable drawer of your refrigerator. Ensure you don’t put any heavy object on trousers of the green onions while storing.

When you are ready to use, remove from the refrigerator and pat down the onions again to remove excess moisture. Any remaining ones left unused should be rewrapped and place back in the refrigerator. Always inspect the green onions once a week to wipe down any moisture on the surface of the green onions and take out any softening green onions part, if any.

To store green onions in water in the refrigerator, start by putting the green onions root side down in a heavy-bottomed jar that is tall enough to hold the green onions without them flopping over. Fill the jar with an inch or two of room temperature water, just enough to cover the roots, then cover the onion with a plastic bag or zip top-bag. Use a rubber band or string to hold the bag and the mouth of the jar loosely, not airtight. This is to keep some of the humidity within the bag and for the zip-top bag, close each side a little bit. Then store on a tall shelf of your refrigerator. Ensure you place it where it will not be moved around frequently and where it will be stable. When you want to use part of the onions, remove it from the fridge, take off the bag, take some of the onions and then place the bag back and return to the refrigerator. Change the water every few days to prevent mould from accumulating on the surface of the water, so it does not decay the onions and ensure the roots of the onions and remove any bacteria or mould in it before placing the onions back in the freshwater. This process of storing green onions provides the green onions with water to hydrate the cells and regulates the moisture better; otherwise, the refrigerator will remove all the humidity.


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