Often considered more of a garnish, scallions are a quick way to add a mild onion flavor to finished dishes and give them a splash of bright green color. While scallions are available year-round, they’re especially good during the springtime months. We always have a bundle or two of scallions stored in the vegetable crisper of the refrigerator—you never know when a dish will benefit from their onion-y flavor and color. From finishing a stir-fry to slicing for a salad or garnishing a simple baked potato, there are countless ways to incorporate scallions into cooking, and we’re always glad to have them on hand.
When buying scallions, look for bundles that have perky green tops, avoiding any that are slimy, wilted, yellowed or dried out. The white bases should be firm with “beards” that are also free from slime. To store, wrap the bundles in lightly damp paper towels and store them in plastic bags in the crisper drawer of the refrigerator. They should last for up to a week stored this way.
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