Green Onions

Store in the crisper drawer wrapped in a damp paper towel inside a plastic bag. Trim roots and wilted tops before storing. Can stand roots-down in a jar with an inch of water for 3-5 days. Freeze chopped for longer storage, though texture softens.

Good source of vitamin K and vitamin C. Low in calories and carbohydrates.

Use the white and light green parts for cooking; reserve dark green tops for raw garnishes or finishing dishes

Cut on a bias for attractive diagonal slices in stir-fries and salads

Add at the end of cooking to preserve their bright color and fresh flavor

Regrow from scraps: place roots in water and harvest new greens in 1-2 weeks

Eggs and omelets

Asian stir-fries and noodle dishes

Baked potatoes and potato salads

Seafood, especially grilled fish

Soups and ramen

Dips and cream cheese spreads

Rice dishes and fried rice

Tacos and Mexican dishes

Discarding the green tops (they're completely edible and flavorful)

Overcooking, which turns them slimy and dull in color

Using only the white parts when recipes call for 'whole scallions'

Storing loose and uncovered, causing them to wilt quickly