Never let scallions (aka scallions) go bad again

We put aside the confusion between scallions and scallions for a second (for the record, it’s the same thing) to talk about how to store scallions. When you pick up a bunch of green onions at the grocery store, you’ll find that they are neatly wrapped in bunches and stacked in piles. Due to their thin skin, green onions do not last long without proper care. Don’t just throw them in the back of your fridge and throw a packet of deli meats, more produce, and a bottle of sparkling water on top. Treat them with care, damn it!

Think of scallions (or green onions) as flowers. They need humidity to stay cool and are best when standing. So we’re going to make a bouquet out of it: take a mason jar or tall glass with water and dip the root of the green onion in an inch or two of water. Leave the green top out of the water, while keeping the white part generously moist. From there you can store them on a windowsill because that doesn’t need a bit of sun, or in the fridge on the bottom shelf.

If you’ve encountered too many spills using this method with other types of produce (been there, done this) and want to forgo it altogether, there’s another trick that will keep scallions fresh for ages. days. Gently wrap the green onions in a damp paper towel, place them in an airtight plastic bag, and store them in the crisper drawer of your refrigerator. And always, always, always label and date the bag or container you store scallions in so you know exactly what they are (no suspicious looks or questions of “is it chives or ‘green onions?’) and when to throw them away (if they start to wilt, that’s a good indication they’ve seen better days).

To prepare scallions for sautéing or sautéing, cut off the root (compost it to avoid food waste!) and thinly slice for a crispy topping.