What to look for
Look for firm white ends and vivid green tops without slime. Very large bulbs can taste stronger and more mature.
Store it thoughtfully
Refrigerate loosely wrapped and keep them dry. Trim wilted tips and wash between the layers near the base.
How to use it
Cook the sliced white and pale-green parts for gentle onion flavor; add dark-green tops at the end for freshness. Slice crosswise with a sharp knife.
When you need a substitute
Chives replace only the fresh green note; shallots are stronger and need cooking. Leeks require more cleaning and longer cooking.
A common pitfallAdding all the green tops at the beginning erases their fresh color and leaves little garnish for the finish.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
