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Jul 17, 2012 06:47 AM

Why don't most recipes use the darker green part of scallions or onions?

I usually chop the ends off and use the entire green onion when recipes call for it, but it seems like most recipes say "use white and light green parts only". Any suggestions why?

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  1. They impart different flavors and textures. But there's nothing wrong with using the whole thing.

    2 Replies
    1. re: ferret

      Seeing as we're on the Onion page lol. I'll share my secret to NO TEARS peeling/chopping onions.
      Keep them in the fridge until use.
      half fill the sink with water
      drop them into the water. Slice them in half UNDER water.
      drench your chopping board with more water
      put the halves on the wet chopping board
      slice however you want, making sure you keep dripping water on them
      drain the water off, then cook them! VOILA!
      I had eye surgery and my eyes are now SO SENSITIVE, I got to the stage where I couldn't cut onions or leeks at all! tragedy!
      Now i have no problem at all. Yes, sometimes they spit A LITTLE when you pop them into the pan, but it's worth a bit of spitting, for no tears LOL
      another way is wear swimming goggles, but that's not a good look haha!
      trust me,the water method works and I've tried them ALL

      Chris from the Land Downunder :)

      1. re: MissBop

        I find a nice sharp knife works just well, but then YMMV

    2. Correct. The green part of green onions/scallions can be bitter/stringy depending on the size/age/growing condition, but judge for yourself. I use all but the hairy root and the very end/dry tips.

      1. The green tops are lighter in flavor and texture than the white and light green parts. You'll often find them used raw the way chives are, but there is no harm in cooking them, you may just need to use more of them.

        3 Replies
        1. re: JungMann

          I guess a follow up comment would be... I've never seen a recipe that called for the use of only the darker green parts.

          Usually we are putting them in salads and uncooked dishes, or adding them raw to stir fries, and they taste fine.

          And ferret/pinehurst, I've noticed that if we're using ramps or wild onions the green part can be overly grassy, so maybe there are just different species available depending on where you live? Thanks for the input y'all.

          1. re: samboca

            Fuchsia Dunlop calls for tops only sometimes, but I always use the whole thing. Tops are attractive as garnish.

            1. re: samboca

              Most Chinese applications use the entire Leek and usually the entire Scallion though not always .

          2. I always use the entire onion

            1. I actually prefer the dark green part.

              4 Replies
              1. re: ipsedixit

                Me too, with leeks as well. I think it might be less sweet.

                1. re: ipsedixit

                  Same here. I use the green part almost exclusively.

                  Many asian recipes that call for green onions are referring to the green part, not the white part. Fried rice is one good example. Chicken Rice, at least in Singapore and Malaysia, is also served with the green part.

                  I put the white part with the roots intact in a small cup of water and it grows more green. I hardly buy green onions, unless I need a large quantity. :)

                  1. re: boogiebaby

                    I forgot Asian - great sprinkled on top of egg drop soup or any soup for that matter.

                    1. re: boogiebaby

                      <Many asian recipes that call for green onions are referring to the green part, not the white part. Fried rice is one good example. Chicken Rice, at least in Singapore and Malaysia>

                      Usually, the white parts are also used, but are used in the very beginning, so they are not noticeable.