Should I Use White & Green Parts of Scallions Differently?

published Oct 3, 2011
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(Image credit: Faith Durand)

Q: Hi Kitchn! I’m a bit riddled by scallions. It seems that some recipes call for treating the green, light green and white parts differently. Is there a rule of thumb I should go by?

The bunch of them in my fridge will be happily awaiting your response!

Sent by Katie

Editor: Katie, my personal view is simply that the white and green parts of scallions have different textures, and to some degree, tastes. When cooking scallions I like to put the white parts in the pan a little sooner, since they need a bit more time to get tender. If I added the green parts at the same time, they would be slimy and overcooked by the time the white parts were done. That’s a very broad perspective, but it’s a place to start.

Readers, do you have any rules of thumb on how you deal with scallions?

(Image: Faith Durand)