Green Onion Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Allium spp.
Salads, seasoning, vegetable platters, roasted, baking, stir-fry, soups & virtually all meat dishes.
Good-quality Green Onions, also known as spring onion, salad onion, onion sticks, green shallots, and siobhes, have bright-white bulbs with dark green ends, are straight along their entire length and are crisp.
Avoid product with wilted, yellow or slime-spotted greens or those that are bowed or curved with frayed ends.
Green onions should be stored in the refrigerator.
In general, vegetables will not ripen further after harvest.
Green Onions are low in Sodium, and very low in Saturated Fat and Cholesterol. They're also a good source of Thiamin, Riboflavin, Magnesium, Phosphorus and Copper, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron
You should usually avoid onions with large bulbs ends, but young sweet onions like Texas 1015, Vidalia, Walla Walla and others with medium bulbs are available in the spring. They are sold as a bunch like green onions and are very sweet.
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 Allium family - the same as the narcissus (daffodils).
Cherimoya trees originated in the South American Andes and are now grown successfully in this country, usually requiring elevations between 3,000 and (...)
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