Green onions are small to medium in size and grow in clusters of elongated, straight leaves and narrow, slender bases. The dark green leaves are smooth, stiff, and hollow with small, central tubes. Connecting into the leaves, the white base is dense, succulent, and firm with small white roots growing from the bottom of the base.
Green onions are crisp and juicy with a grassy, sweet, and slightly pungent flavor that is milder than mature onions.
They are best suited for both raw and cooked applications such as stir-frying, sautéing, roasting, and grilling. The onion can be sliced or chopped and sprinkled over a salad, noodles, pizza, pasta, casseroles, stews, and curries.
Green onions are low in calories, contain vitamins - vitamin A, B vitamins, vitamins C, E and K. It also has minerals such as zinc, phosphorus, fluorine, silicon, magnesium, manganese, copper, potassium,selenium, sulfur, sodium, calcium and iron.
One of the advantages of a green onion is its delicate flavor and that it does not cause tears when chopped