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VeggieVault

Scallions

Mild in the green, sharper at the base — every part has a use and nothing goes to waste.

Store in

Fridge upright in water, loosely covered

Keeps for

Up to 1 week stays crisp standing in water

Best eaten

Raw or cooked use green tops raw, cook the white

Prep tip

Split by colour white base = sharp; green top = mild

What It Is

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Scallions — also called green onions or bunching onions — are a long-season allium grown at Cold Springs Organics. Milder and more delicate than storage onions, they have a crisp bite in both the white bases and the hollow green tops. They’re one of the most versatile items in the box: used raw as a garnish, cooked as an aromatic, or grilled whole.

Watch the Video

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VIDEO GUIDE Scallions — Prep, Nutrition, and Storage

Download the Guide

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Scallions Field Guide Cold Springs Organics · PDF
Download

How to Store It

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The best method: stand the bunch upright in a glass with a small amount of water (like flowers in a vase), cover loosely with a plastic bag, and refrigerate. Scallions stored this way stay crisp and fresh for up to a week. Alternatively, wrap in a damp paper towel inside a bag.

Do not store in a sealed container without airflow — they’ll go slimy quickly.

How to Prep It

Section titled “How to Prep It”

Rinse under cold water. Trim the root end. The white base and the green tops behave differently in cooking, so it helps to separate them as you prep:

  • White and pale green base — sharper and more pungent; benefits from cooking. Slice and use like a mild onion.
  • Dark green tops — milder, grassy; best added raw at the very end or used as a garnish without heat.

How to Cook It

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  • Grilled whole — brush the whole scallion with oil and grill over high heat for 2–3 minutes until charred and tender. Serve with a squeeze of lemon.
  • Sautéed — slice the white parts and cook as you would onions in stir-fries, egg dishes, or fried rice.
  • Raw garnish — slice green tops thin on a diagonal and scatter over soups, noodles, grain bowls, or tacos just before serving.

Quick Meal Idea

Section titled “Quick Meal Idea”

Scallion pancakes — mix sliced scallions into a simple dough of flour, hot water, and a pinch of salt. Roll thin, fold in sesame oil, roll again, then pan-fry in a little oil until golden and crispy on both sides. Serve with a dipping sauce of soy sauce, rice vinegar, and a few drops of sesame oil.

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