For Cooking
Best:
Spring onions
Green onions (whites first, greens later)
Avoid cooking chives.
How to Cut Them Properly
Scallions / Green Onions
Slice crosswise for garnish
Separate whites and greens for cooking
Whites cook longer, greens go in at the end
Spring Onions
Slice bulb and stalk separately
Grill whole if small
Treat bulb like onion, greens like scallions
Chives
Use sharp knife or scissors
Cut right before serving
Avoid crushing
Storage Tips (This Matters)
Scallions / Green Onions
Store upright in water like flowers
Or wrap in damp paper towel in fridge
Last up to 2 weeks
Spring Onions
Refrigerate in produce drawer
Use within 7–10 days
Chives
Wrap loosely in damp towel
Or freeze chopped for later use
Use quickly for best flavor
Cultural Uses Around the World
These ingredients show up everywhere:
East Asian cooking: scallions everywhere
French cuisine: chives as garnish
Mediterranean dishes: spring onions grilled and braised
American comfort food: green onions in dips and casseroles
Different cuisines emphasize different members of the family.
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