Green Onion
Selection Information
Usage: Salads, seasoning, vegetable platters, baking, stirfry, soups & virtually all meat dishes.
Selection: Good-quality green onions have bright-white bulbs with dark green ends, are straight along their entire length and are crisp. Green onions are basically onions that have not matured - they are picked while the tops are green and the bulbs are small.
Avoid: Avoid product with wilted, yellow or slime-spotted greens or those that are bowed or curved with frayed ends. You should usually avoid onions with large bulbs ends, but young Walla Walla onions with large bulbs are available in the spring. They are sold as a bunch like green onions and are very sweet.
Seasonal Information
Available year-round.
Washington green onions are available July through October.
Green Onion Nutritional Information
Serving size: 1/4 cup chopped (25g)
Calories: 5
Total Fat: 0g
Sodium: 0mg
Total Carbohydrate: 1g
Dietary Fiber: 0g
Protein: 0g
% of U.S. RDA
Vitamin A 2%
Calcium 0%
Vitamin C 20%
Iron 4%
Green Onion Tips & Trivia
- Use the stem end of a green onion as a "brush" to apply marinade to food on the grill.
- Onions and garlic have been cultivated for 6,000 years and have been credited with everything from making hair grow on bald heads to giving valor to the troops of Alexander the Great.
- Onions are the vegetable which gave Chicago its name since the Chippewa Indians found these "she-gau-ga-winshe" growing at the site of the modern day city.
- The name onion comes from the Latin, "unio" via the French "oignon" and the English "unyun." The onion plant belongs to the same family as the narcissus.