What are they and what do I do with them?
Green onions are a proud part of the allium family. Also known as scallions these impart a mild onion flavor and the whole plant is edible. With a 100g serving there is over 150% of the RDA in Vitamin K along with decent levels of A, C, and B-complex vitamins, as well as 18% of the RDA of iron. These also bring modest levels of allacin (see the garlic post), antioxidants, and other minerals. These can eaten raw with salads or as a garnish. They are also used in savory pancakes, souffles and quiches, fritters, soups, with noodles, stir-fries, and rice. The green portion cooks quickly and is best added the last few minutes of cooking.
Washed once at home and placed in a perforated bag in high humidity they will keep for at least one week. When the tips become dry or yellow it is time to use them up.
Trim the root base off and be creative. Short rings, longer angled cuts and longer sticks are among the options.
I personally prefer to quickly grill and chop them into a fresh salsa and add to fried rice or a Southeast Asian noodle dish.