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| Scallions (green onions) | Login/Join |
| Foregoing Practicing to Post Minor Deity  |
My first attempt at a poll.
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| Serial origamist Has Achieved Nirvana  |
...Except, I don't "cook" scallions. they feature prominently in salads at chez pj. In fact, I just yanked two lovely three-year-old green onions from my front yard tub and invited them in for dinner. 
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| Foregoing Practicing to Post Minor Deity |
They are so fragile. They don’t last long in the fridge.
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| Serial origamist Has Achieved Nirvana |
They last years in the ground. It helps to buy the ones that still have some roots on the bottoms. You can stand them up in a glass with water covering the roots. I think if you do this, they’d be fine on the counter rather than in the fridge. Change the water every other day.
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| Serial origamist Has Achieved Nirvana |
These Green Onions have been around since 1962: https://youtu.be/0oox9bJaGJ8
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Has Achieved Nirvana |
I like them but really only use them in cooked dishes as I'm not a fan of raw onions of any kind. I tend not to have them on hand because they go south so quickly. I'll have to try pj's suggestion and put them in a glass of water. We do that with basil (on the counter) and parsley (in the frig). Really extends how long they last.
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Minor Deity |
I like them cooked and raw, but I only buy them when I know I'm going to use them soon. I planted perennial onions last fall, some of which make small bulbs and some of which are meant to be eaten as scallions. They did well, but my CSA bag brings me so many regular onions that I hardly ever need extra. Some times of the year, I get scallions as well.
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| Foregoing Practicing to Post Minor Deity |
I didn’t use them often until the last year or two, when I started doing more Asian dishes like stir fries and miso soup. And a nice mild onion flavor for potato salad and cooked grains. So I always want to have some around.
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| Serial origamist Has Achieved Nirvana |
Depending on where you shop, I guess it's frustrating to have to buy a large bunch when you only need two or three. I have that problem with cilantro. While I think of cilantro as just a green leafy vegetable with a bite, others don't see it that way. But my local store always has huge bunches and invariably half of it goes in the compost heap.
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| Unrepentant Dork Gadfly  |
We use them all the time as we cook a lot of Jamie Oliver recipes and he uses them a lot. For cilantro and parsley, I do the stems in water treatment. I put a plastic bag over top loosely and store them in the fridge. It lasts a good week this way!
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| Has Achieved Nirvana |
Speaking of oniony things....how do y'all feel about chives? I absolutely love them....on potatoes and in scrambled eggs.... I have a couple of plants in my yard that I snip from when the weather is nice, and in the winter I use the freeze-dried variety that the Spice House sells. They taste almost like fresh.
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| Foregoing Practicing to Post Minor Deity |
I find that for cilantro and parsley, it helps to wrap the foliage in a paper towel before inserting into a plastic bag, then keep in fridge. The paper lessens the moisture that can lead to rotting. I did try the roots-in-water for fresh basil, and left it on the counter with plastic bag over the bunch. Worked very well, and basil is tough because it wilts and turns brown easily. I should try that with the scallions.
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| Serial origamist Has Achieved Nirvana |
I have a HUGE pot of chives in the back yard. Sometimes I just pull up a handful and chop them up. They don't have a ton of flavor... just a mild garlic note. If anyone wants garlic chive or onion seeds, let me know. I'm happy to send some along.
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