Green Onion

While green onions are relatively straightforward to use, misconceptions and confusion can arise. A common misunderstanding is that the white base and green tops are used for different purposes. Actually, both parts can be used in cooking, though the white has a stronger flavor and is ideal for cooking, while the green is milder and perfect for garnishes. Overcooking is another mistake people often make, it tends to make their taste bitter, it's better to add them towards the end of cooking to retain their flavor. To get the most out of green onions, consider regrowing them. You can place the root end in a glass of water, they regrow rapidly offering a fresh supply. Don't discard the top green parts as they add a bright, sweet flavor in various dishes. Sautéing green onions is another great way to bring out their sweet, complex flavors reminiscent of caramelized onions. When it comes to selecting green onions, look for ones with fresh, bright green tops and a firm white base. As for a little-known tip, you can chop and freeze green onions to prolong their usefulness, then just toss them into your dish straight from the freezer, no thawing required!