The scallion, also know as the green onion, with its long elegant green end atop a bright white stem end, is much used around the world. The green part is highly nutritious, containing high amounts of vitamins A and C.
Selection and Storage:
Choose bunches of scallion with deep green shoot ends and firm, unblemished white root ends. Avoid any with signs of wilting or with yellowing green ends.
Wrap bunches of scallion in plastic wrap and store in the crisper section of the refrigerator. They are fairly perishable – use within 2-3 days.
The root end needs to be removed, as does the fine, tough membrane that invariably covers the white parts of the onion.
The scallion is not suited to long cooking so cook them quickly in stir-fries, use as toppings on salad or sprinkle them on soups as a garnish.
Information from: The Produce Bible by Leanne Kitchen.