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4 min read

This week’s Vegetable Box Feature: Green Onions

Did you know?

  • Green onions grow in Ontario from June until mid-November.
  • They contain dietary fiber, Vitamin C, Vitamin B6, potassium and Vitamin K. They also contain beneficial antioxidants and sulfur-containing compounds.
  • They have a less severe flavor compared to onions and therefore are frequently utilized to boost the taste of dishes.
  • The appearance of green onions varies depending on the soil in which it is grown. For example, green onions grown in Asian countries are thick and wide like leeks, while those grown in our country are thinner and softer.
  • The difference between green onions & scallions is simply their age?! Scallions are younger than green onions, harvested at an earlier stage of their growth. You can tell a plant’s age and whether it’s technically a scallion or a green onion by the width of its bulb. Green onions will be bigger.

Fun Fact

  • You can regrow green onions! Save bulbs, place in a jar with 1-2 inches of water and you’ll have new growth in a few days.

Where to Store it?
Keep your green onions in the crisper draw of your fridge. To keep them fresh longer wrap them in a damp paper towel before placing them in your fridge.

Wash your green onions and then remove any wilted or damaged tops or slimy skins on bulbs. Trim off stringy root ends by slicing about 1/8-1/4 inch above the roots and trim about 2 inches from green tops. You can use both the bulb and green tops in your recipes.

How to Use:
Green Onions are most commonly added to salads or used as garnish. You can also cook with them by adding them to stir-fries, soups and stews.


Green Onion Vinaigrette
Created By:
Oriana Romero 

Delicious drizzled over this week’s living lettuce & grape tomatoes for an easy salad.


  • 6-7 green onions
  • ½ cup olive oil
  • 1/3 cup lemon juice
  • 2-3 TBSP honey
  • 1 tsp ground coriander
  • ¼ – ½ tsp salt, or to taste
  • ¼ tsp black pepper, or to taste

1. Chop the green onion, separate the white parts from the green tops.

  1. In a blender or small food processor, blend the white parts of the green onions, olive oil, lemon juice, honey, coriander, salt and black pepper until smooth and well combined.
  2. Once it’s mixed, taste and adjust the seasonings if necessary. You can add more salt, pepper or honey.
  3. Serve immediately or cover and refrigerate for future use. It will stay fresh up to 2 weeks in your fridge.

    Tip: If your vinaigrette solidifies in the refrigerator, don’t panic, just let it rest at room temperature for 5-10 minutes or microwave for about 10 seconds to liquify the olive oil again. Whisk to blend and serve over your favorite salad.

Green Onion Pesto
Created by:
Rachael Bryant

The uses for this is endless!  Add it to soups or sauces, blend it with avocado for a quick dip, use it as a butter replacement for baked sweet potatoes, stir it through veggie noodles, toss with roasted or grilled asparagus (or any veg, really). It’s also delicious with chicken or salmon.


  • 5 1/2 cups roughly chopped green onions (about 18)
  • 3 packed cups fresh basil leaves
  • 1/4 cup fresh chives
  • 1/2 cup avocado oil
  • 1/4 cup nutritional yeast
  • 3 tbsp lemon juice
  • 1/2 tsp fine sea salt

1. Add the green onions, basil and chives to the bowl of a food processor and process until finely chopped and reduced in volume. Scrape down the sides and add the avocado oil, nutritional yeast, lemon juice and sea salt: process until you have a smooth, totally combined pesto. Taste and add additional nutritional yeast, lemon or salt, if needed.

  1. Transfer the pesto to mason jars and store tightly covered in the fridge for a week or so. Green Onion Pesto will also freeze and thaw well as long as it is kept in an airtight container.


Pickled Green Onions
Created by:
Jen Sharpin

Delicious snack, added to salads, served as a side to your sandwich or added to your next charcuterie board!


  • 3 Cups Filtered Water
  • 1 ½ Cups White Distilled Vinegar
  • 1 ½ TBSP of Salt
  • 20-30 Green Onions (4-5 bunches)
  • 1/2 tsp Whole Black Peppercorns
  • 1/2 tsp Mustard Seeds
  • 1/2 – 1 tsp Dried Dill (depending on taste)
  • 1/2 tsp Crushed Red Pepper (optional)

1. Heat water, vinegar, and salt in medium saucepan over med-low heat until all salt is dissolved.

2.  Set aside and let cool until ready to use.

3. While water, vinegar, and salt are coming to a boil cut the ends off of the green onions.

4. Cut the tops off of the green onions right where it starts to look like a ‘fork in the road.

5. Add peppercorns, mustard seeds, dried dill, and crushed red pepper (optional) to a 1-quart mason jar.

  1. 6. Stuff the cut onions into the jar. Pack them in tight.
    7. Pour liquid from the saucepan over the onions. Leave about 1 inch headspace. Liquid should still be a little hot/warm. You want this so it “cooks” the onions a bit.
    8. Let cool to room temperature.
    9. Put a lid on it and stick it in the fridge.
    10. Should be ready in 12 hours but the best flavor is 3-7 days! Stays good one month in the fridge.


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