Similar to rhubarb, I have a soft spot in my heart for green onions. My grandpa would pick me up from school and whenever we would get back to his house, we would have a snack. Most of the times is was unhealthy but during spring, when his garden started to grow, we would eat veggies. My favorite would be freshly picked green onions with a bit of salt. Green onions have that onion flavor with a little less punch that makes them great for eating raw. I also use the green parts for a bit of garnish on grain dishes and soups.
Green onions make the perfect companion for other spring produce such as asparagus, spinach, and swiss chard. The light onion flavor doesn’t over power the other delicate flavors found spring produce. Fresh green onions keep for a couple of weeks in the refrigerator and I’ve never bothered to store them longer (that’s what mature onions are for!)
My recipes with green onions: