I’m not asking about the whitish-green part in between the green and the white. I’m just asking about the deep green part. Do you use any of it? Use the lower portion and throw the rest away? Use all of it?
Edit: I meant this to be a poll, but forgot the poll part. It was going to look like this:
As much of it as possible. I always cut off and throw away the roots, so that’s some waste. Also, I define the “white” as the greenish parts that are still firm enough to slice. The very green soft tops I chop and add at the last minute.
I use all the green ends (unless the very tips are icky) and keep the root up to about 1/2 inch of green and put the roots into a cup of water on the windowsill to get more green ends. You can do this almost forever. Eventually, you will have a huge mass of roots, but you can trim them up.
Of course, sometimes I want the whole green onion, in which case I use about 95%.