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Go for Green Onions

Spring has sprung, and it’s peak season for green onions. The mild flavor of these young tender onions makes them ideal for onion-shy eaters and recipes that call for a gentle onion flavor.

Mango Crab Sushi

Green onions are harvested while their shoots are young, tender and green, before becoming a fully grown onion. Although available year-round, they reach their peak during spring and summer. Their mild flavor makes them ideal for onion-shy eaters and recipes that call for a gentle onion flavor like this Mango Crab Sushi. They’re delicious cooked or raw, and you can eat both the green stems and the whitish-green root end.

Green onions add color, texture and flavor to raw salads, slaws and salsas, and they’re a perfect garnish for soups, stews, pizzas, meats, poultry and fish like Poached Wild Salmon with Skillet Tomatoes. Try them in place of, or alongside white, yellow or purple onions in a variety of recipes from sautés to side dishes and salads to mains. Here is some inspiration.

Shiitake-Lemongrass Miso Soup

Shiitake-Lemongrass Miso Soup

  • Mash potatoes with green onions and vegetable stock, or top baked potatoes with guacamole and green onions.

  • Tangy Sweet and Sour Roasted New Potatoes is a simple and quick side dish for weeknight meals.

  • Sprinkle sliced green onions on homemade or store-bought pizzas.

  • Eat them raw with sandwiches, or use as a dipper with your favorite dip.

  • Make salsa with diced green onions, diced red radishes, slivered jalapeños peppers, diced yellow bell peppers, chopped cilantro, lime juice, ground cumin and coriander, and a little honey, if desired. Serve over grilled meats, fish, tofu or tempeh.

  • Tangy Bean Salad with Carrots and Green Onions is great stuffed into pita bread or rolled up in a wrap.

  • Make a grilled cheese sandwich with chopped green onions, shredded cheese and chopped tomatoes. Serve with a lightly dressed green salad.

  • Scramble eggs with green onions. For something extra, add grape tomatoes and feta cheese.

  • Crab and Tomato Quiche with Green Onions is marvelous paired with a leafy green salad. Tip: Make two quiches and take along leftovers for school or work.

Crab and Tomato Quiche with Green Onions

Crab and Tomato Quiche with Green Onions

When shopping, look for crisp, firm green tops with whitish-light green root ends. Avoid soggy, wilted or yellowed tops. Wrap in a plastic bag and store in the refrigerator for no more than five to seven days. When you’re ready to use them, rinse thoroughly, then slice off the very tip ends of both the top and the root. Chop, sliver or cut as desired. You can also snip with kitchen shears.

Do you go for green onions? What’s your favorite recipe? Let me know.

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