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Sometimes called spring onions or scallions, but shouldn't be confused with shallots, which they are not.
They are a variety of onion which is harvested when very immature, before the bulb gets too round. In fact, the smaller and thinner the bulb, the better.
Both the green and white parts are used, just trim off the root end and the very tips of the leafy part before chopping.
Green onions are mild, as far as onions are concerned, and they really should be eaten raw, at most barely cooked in stir fries or added at the very last minute, otherwise they lose that bright green color and become rather limp.
Add to salsas, with minced tomato and chili pepper, to Spanish omelet, to lima bean salad and to improve and flavor most stir fried dishes.
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