Green Onions

Look for green onions and scallions with bright-green, crisp tops and firm white bases.  Select those with the most white up the stem.  Refrigerated, wrapped in a plactic bag, for up to 5 days.

Most of this vegetable is edible.  Slice off the white roots at the base and then slice as desired.  Many recipes will specify white part only, or white and 3 inches of green.  Scallions and green onions are good in salads, and they can be braised like baby leeks in butter and stock.