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Fruit and vegetables

Green onions: what they are, how to pick and store them

Also called scallions. The white and pale green parts are oniony and good cooked; the dark green tops are mild and fresh, for sprinkling on at the end.

How to pick them

Crisp, bright green tops and firm white ends, with no slime.

How to store them

Refrigerate them wrapped in a damp paper towel in a bag, or stand the root ends in a little water in the fridge.

Out of green onions? What to use instead

  • Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
  • Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
  • Leeks: The same amount, sliced thin. Milder and better cooked than raw.

Swaps for green onions, with what changes

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Pick and store tips are in our own words. Storage times and safe temperatures are only shown where a U.S. government source gives them, named on each line; for anything not listed here, see USDA's FoodKeeper app.