Green onions are also known as bunching onions or scallions. They are a small bulbed member of the allium vegetable family and should not be confused with shallots, which are a dry onion with a milder flavour.
Unlike dry onions, all parts of the plant, except the root, can be eaten from the green pointy leaves down to the white bulb. The green leaves are often used as a garnish to add a pop of colour and the white stems provide a mild onion flavour without the harsh bite.
How to Buy:
Select green onion stalks with fresh, green tops and white ends. Avoid wilted or yellowing tops.
How to Store:
Refrigerate green onions in a plastic bag in the crisper drawer up to 1 week.
How to Prepare:
Thoroughly rinse green onions, then trim off the roots and the top of green stalk. Cut them with a sharp knife or kitchen shears.
How They Are Grown:
Green onions are predominantly grown in the muck fields (drained swampland) of Quebec and Ontario (Holland Marsh), but they are also produced in Nova Scotia, BC and the prairie provinces.
Canadian Crop is Available: June – November
Grown in: Quebec and Ontario