View Full Version : How much of the green part from green onions/spring onions/scallions do you use?

02-19-2011, 06:23 PM
I'm not asking about the whitish-green part in between the green and the white. I'm just asking about the deep green part. Do you use any of it? Use the lower portion and throw the rest away? Use all of it?

Edit: I meant this to be a poll, but forgot the poll part. It was going to look like this:
* 0%
* 25%
* 50%
* 75%
* 100%

I'm at about 50%.

02-19-2011, 06:30 PM
Usually everything but the very end.

Anna Nimity
02-19-2011, 06:41 PM
about 75%

02-19-2011, 07:02 PM
Until it's too dry and/or shriveled. This varies greatly with each onion. Anywhere from 30 to 100 %.

02-19-2011, 07:04 PM
Unless the recipe calls for only green or only white, I use as much as possible=)

02-19-2011, 07:18 PM
I tend to think the ends are not very flavorful. Maybe I don't need to trim quite so much.

02-19-2011, 08:18 PM
The very tips (about a quarter inch from the end) are usually a bit wilty, but I use everything else. Call it 100%, given those answer choices.

02-19-2011, 08:19 PM
About 25%. I'm very wasteful.

02-19-2011, 08:19 PM
Everything not wilty or slimy.

02-19-2011, 08:44 PM
The whole thing - unless, as someone else stated, it's wilted or slimy.

02-19-2011, 08:53 PM
As much of it as possible. I always cut off and throw away the roots, so that's some waste. ;) Also, I define the "white" as the greenish parts that are still firm enough to slice. The very green soft tops I chop and add at the last minute.

Wile E
02-19-2011, 10:17 PM
I cut off the roots and the very tips of the greens if they're wilty. I mostly use the greens for pa jeon/Korean pancakes.

02-19-2011, 10:26 PM
Everything except the roots or if the green end is dry.

Hmm, maybe the roots are good, too.

Never tried that.

02-20-2011, 02:43 AM
The best flavor comes from the white end. The green part has some flavor of its own, but has more utility in its appearance than from flavor.

02-20-2011, 04:34 AM
I use about half to two-thirds of it...

02-20-2011, 06:37 AM
I'm a little surprised at how many don't use the whole thing. It honestly never occurred to me to NOT use the whole vegetable.

02-21-2011, 04:05 AM
Probably 90% after cutting off the little roots and wilty bits.

phantom lamb
02-21-2011, 08:43 AM
I discard the tips if they're dry or wilted, but I use all the rest. It makes the dish look better too with all the dark green bits.

02-21-2011, 09:05 AM
As much of it as possible. I always cut off and throw away the roots, so that's some waste. ;) Also, I define the "white" as the greenish parts that are still firm enough to slice. The very green soft tops I chop and add at the last minute.


02-21-2011, 12:47 PM
I use all the green ends (unless the very tips are icky) and keep the root up to about 1/2 inch of green and put the roots into a cup of water on the windowsill to get more green ends. You can do this almost forever. Eventually, you will have a huge mass of roots, but you can trim them up.

Of course, sometimes I want the whole green onion, in which case I use about 95%.

02-21-2011, 02:29 PM
Probably 90% after cutting off the little roots and wilty bits.

This. Just about the whole bit.

Push You Down
02-22-2011, 02:18 PM
Depends on what I'm making

My mom's tuna macaroni salad? We actually only use the green stems, none of the actually white onion part. Everything else, I tend to only use about two inches up from the main onion.

02-22-2011, 03:20 PM
Usually everything but the very end.

Ditto. Not the very bottom, and not the very tips if they have gotten damaged, but everything between.

3:20:59 or bust
02-22-2011, 04:13 PM
All of it - 100%.

Lunar Saltlick
02-22-2011, 04:18 PM
Whole thing, except small bits of slime or wilt. At least 90%. We use it a lot and quickly, so very little of it goes to slime or wilt.

02-22-2011, 05:55 PM
Probably 90% after cutting off the little roots and wilty bits.Ditto

John Mace
02-22-2011, 06:30 PM
Depends on what I'm making

I'm surprised more people didn't say this. When I'm using them in a stew, I use everything. 100%. But I cut the hollow-ish green part in bigger sections. Maybe 2". If they're going in something more delicate, then they get chopped up much finer.

When I'm adding them to scrambled eggs, I usually only use the "firm" part- that's about 50%.

And sometimes it just depends on what I feel like. When I make Ma Po Tofu, I like to add green onions. If I feel like less of a veggie person that night, I only use the white part. If I'm getting more in touch with my inner veggie, then I use the whole thing.

02-23-2011, 03:54 AM
I trim off just what has gone bad, and eat the rest.

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