Onions, Green
Availability:
Year-round
Availability:
| J | F | M | A | M | J | J | A | S | O | N | D |
Notice:
on demand
Receiving/Storage:
Receiving Information: Look for green onions that are crisp with fresh, tender green tops and slightly bulbed white ends. Avoid onions with discolored, decaying, or wilted tops. Yellow or decayed tops: Storing green onions at high temperatures may cause tops to decay or turn yellow. Exposure to ethylene gas may also cause yellowing and decay. For best quality, maintain storage temperature of 32 -36 degrees F/0-2 degrees C; do not store green onions near ethylene producing fruits or ripening rooms. General deterioration: Green onions are very perishable; do not store for long periods of time. Keep green onions separated from foods that absorb odors. Green onions are very perishable; do not store for long periods of time. Keep green onions separated from ethylene-producing fruits and ripening rooms. Storage/Handling: Temperature/humidity recommendation for short-term storage of 7 days or less: 32-36 degrees F. 90-98% relative humidity.
Description:
Green Onions can be any variety of onion harvested before they bulb. Also called spring onions, stone leeks & scallions, these popular immature onions have small bulbs & long green stalks. Mild in taste, they offer a definite onion flavor. Scallions are actually considered to be even younger than a green onion having no bulb at all while green onions have a tiny bulb. The bright green tops are edible.
