Washing produce makes the difference between consuming gritty pieces of dirt and enjoying the natural flavor and texture of an ingredient. Scallions or green onions are young onions that have not fully developed which results in a more delicate flavor than that of mature onions. Scallions are a root vegetable, meaning they are grown in the ground and exposed to dirt. If you want to add mild flavor to a dish, rinse and add cooked or non-cooked scallions.
Things You'll Need
- Serrated knife
- Colander or salad spinner
- Paper towels
- Airtight plastic bag or container
Cut the roots and bulb of the scallions off with a serrated knife. Hold the scallion leaves under running water. Rub off dirt spots with the tips of your fingers and water.
Separate the leaves with your fingers to remove dirt that is wedged in between them. Place scallions in a colander or salad spinner and rinse them in cold water to remove remaining dirt and pesticides.
Pat the scallions dry with paper towels to prevent wilting. Chop the scallions to use in a recipe or store them in an airtight plastic bag or container in the vegetable crisper of your refrigerator for about one week.
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