Using a large chef’s knife, chop off the root end and the tough top part of the green end. Line up the green onions and thinly slice them using a circular motion with your knife. If your recipe calls for green onions or scallions cut on the bias, place your knife at an angle and use the same slicing motion.
For garnishes, salads, salsas, and other recipes in which the onion will not be cooked, cut green onion into thin slices, about ⅛-inch thick. That way their flavor won’t overpower. For stir-fries, cut green onions into 1-inch pieces. To bias-slice, cut the green onions at a 45-degree angle.
Scallions and green onions are literally the same thing.
Now you know. The only difference is how they’re chosen to be labeled at the store. Spring onions, on the other hand, are a different thing. The bulb of a spring onion is much larger, compared to the small, not-so-bulbous scallion.
Chives and green onions are different visually. Chive stems are long, very skinny, solid green and tender, whereas green onions have a thicker, more substantial stem that is green toward the top and white at the bottom. Chives are delicate and tender and are best eaten raw or cooked very briefly.
What are garlic chives? Garlic and onions are both part of the allium family and so are the chives that grow from their namesakes. Most people think of onion chives when they refer simply to “chives” because this variety is the most common. It has a mild onion-y flavor.
True scallions are milder than green onions. Both the white and green parts of scallions are edible, though recipes that use both tend to briefly cook the white and light green parts and use the darker greens as garnish. But they can work well as an onion substitute when cooked.
Contrary to what you might think, the greens of a sprouting onion are indeed edible. They may not have the strong flavor of traditional scallions or green onions, but they are still an incredible alternative for baked potatoes, omelets, burritos, quesadillas, quiches, creamed chicken, and much more.
The best scallion or green onion substitute? Chives. This green green herb has a remarkably similar flavor to the green onion and looks very similar. The flavor of chives is a bit more delicate, so you could use a few more if desired.
Freezing green onions doesn’t require blanching. Just slice off the roots and leaf tips, wash and dry well, chop, and freeze. It’s really that simple. Place the chopped portions on a parchment-lined tray, pop it in the freezer, and when frozen, stash the onions in freezer containers or bags.
How long do green onions last in the freezer? Properly stored, they will maintain best quality for about 10 to 12 months, but will remain safe beyond that time. The freezer time shown is for best quality only – green onions that have been kept constantly frozen at 0° F will keep safe indefinitely.
Simply fill an airtight container like a mason jar with sliced onions and refrigerate for up to 5 days. For longer pieces of green onion with the bulb end attached, wrap in a damp towel and place in a reusable zip-top bag, then refrigerate.
If your onion bulb is solid, there is no problem with it. In this case, spoilage microorganisms eat away the firm cell structure of the onion and leave you with slimy mush. The older (more mature) green onions tend to accumulate a slimy mucus like coating on the internal wall as they get larger in size.
The green onion bulbs should regrow their stalks in about a week. And as long as you leave the bulbs planted and water them regularly, they’ll continue to regrow more onions. Expect to get three to four harvests from your bulbs before you need to plant new ones.