Some people call scallions green onions. They aren’t really one and the same but both belong to the genus Allium, which includes garlic, shallots, chives and leeks.
They’re sold in bunches and except for the root end, are entirely edible.
Here’s how to prep them:
1. Trim the root end off the scallion.
2. Rinse the scallion in cold water, shake off excess water, and then remove the outer layer of the scallion if it looks slippery or plain funky. The picture below shows what I’ve removed from the scallion — the root ends and funky outer layer. The scallions at the top are trimmed and ready to go.
3. Using a sharp knife, cut thin slices of the scallion cross-wise, including the dark green parts. Generally, when I near the end of the scallion, I toss the end bits because they aren’t as firm.
4. Store unused scallions in a plastic bag in your fridge. They’ll stay for several days. Don’t slice them until you’re ready to use them.