# How much of the green part from green onions/spring onions/scallions do you use? **URL:** \ **Category:** Cafe Society\ **Created:** [February 19, 2011, 11:23pm UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944 "2011-02-19T23:23:55Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Johanna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johanna/32/8318_2.png) [@Johanna](https://boards.straightdope.com/u/Johanna)\ **Post date:** [February 19, 2011, 11:23pm UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/1 "2011-02-19T23:23:55Z")
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: - 0% - 25% - 50% - 75% - 100% I’m at about 50%. ---
**Author:** ![Moirai](https://avatars.discourse-cdn.com/v4/letter/m/96bed5/32.png) [@Moirai](https://boards.straightdope.com/u/Moirai)\ **Post date:** [February 19, 2011, 11:30pm UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/2 "2011-02-19T23:30:13Z")
Usually everything but the very end. ---
**Author:** ![Anna\_Nimity](https://avatars.discourse-cdn.com/v4/letter/a/ecae2f/32.png) [@Anna\_Nimity](https://boards.straightdope.com/u/Anna_Nimity)\ **Post date:** [February 19, 2011, 11:41pm UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/3 "2011-02-19T23:41:12Z")
about 75% ---
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [February 20, 2011, 12:02am UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/4 "2011-02-20T00:02:08Z")
Until it’s too dry and/or shriveled. This varies greatly with each onion. Anywhere from 30 to 100 %. ---
**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\ **Post date:** [February 20, 2011, 12:04am UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/5 "2011-02-20T00:04:06Z")
Unless the recipe calls for only green or only white, I use as much as possible=) ---
**Author:** ![Johanna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johanna/32/8318_2.png) [@Johanna](https://boards.straightdope.com/u/Johanna)\ **Post date:** [February 20, 2011, 12:18am UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/6 "2011-02-20T00:18:27Z")
I tend to think the ends are not very flavorful. Maybe I don’t need to trim quite so much. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [February 20, 2011, 1:18am UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/7 "2011-02-20T01:18:34Z")
The very tips (about a quarter inch from the end) are usually a bit wilty, but I use everything else. Call it 100%, given those answer choices. ---
**Author:** ![jabiru](https://avatars.discourse-cdn.com/v4/letter/j/bbce88/32.png) [@jabiru](https://boards.straightdope.com/u/jabiru)\ **Post date:** [February 20, 2011, 1:19am UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/8 "2011-02-20T01:19:40Z")
About 25%. I’m very wasteful. ---
**Author:** ![Renee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/renee/32/287_2.png) [@Renee](https://boards.straightdope.com/u/Renee)\ **Post date:** [February 20, 2011, 1:19am UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/9 "2011-02-20T01:19:59Z")
Everything not wilty or slimy. ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [February 20, 2011, 1:44am UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/10 "2011-02-20T01:44:00Z")
The whole thing - unless, as someone else stated, it’s wilted or slimy. ---
**Author:** ![Arkcon](https://avatars.discourse-cdn.com/v4/letter/a/96bed5/32.png) [@Arkcon](https://boards.straightdope.com/u/Arkcon)\ **Post date:** [February 20, 2011, 1:53am UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/11 "2011-02-20T01:53:31Z")
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. ---
**Author:** ![Wile\_E](https://avatars.discourse-cdn.com/v4/letter/w/c37758/32.png) [@Wile\_E](https://boards.straightdope.com/u/Wile_E)\ **Post date:** [February 20, 2011, 3:17am UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/12 "2011-02-20T03:17:53Z")
I cut off the roots and the very tips of the greens if they’re wilty. I mostly use the greens for pa jeon/Korean pancakes. ---
**Author:** ![oliversarmy](https://avatars.discourse-cdn.com/v4/letter/o/eb8c5e/32.png) [@oliversarmy](https://boards.straightdope.com/u/oliversarmy)\ **Post date:** [February 20, 2011, 3:26am UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/13 "2011-02-20T03:26:22Z")
Everything except the roots or if the green end is dry. Hmm, maybe the roots are good, too. Never tried that. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [February 20, 2011, 7:43am UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/14 "2011-02-20T07:43:20Z")
The best flavor comes from the white end. The green part has some flavor of its own, but has more utility in its appearance than from flavor. ---
**Author:** ![TravisFromOR](https://avatars.discourse-cdn.com/v4/letter/t/cc9497/32.png) [@TravisFromOR](https://boards.straightdope.com/u/TravisFromOR)\ **Post date:** [February 20, 2011, 9:34am UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/15 "2011-02-20T09:34:42Z")
I use about half to two-thirds of it… ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [February 20, 2011, 11:37am UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/16 "2011-02-20T11:37:34Z")
I’m a little surprised at how many _don’t_ use the whole thing. It honestly never occurred to me to NOT use the whole vegetable. ---
**Author:** ![SeaDragonTattoo](https://avatars.discourse-cdn.com/v4/letter/s/df705f/32.png) [@SeaDragonTattoo](https://boards.straightdope.com/u/SeaDragonTattoo)\ **Post date:** [February 21, 2011, 9:05am UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/17 "2011-02-21T09:05:33Z")
Probably 90% after cutting off the little roots and wilty bits. ---
**Author:** ![phantom\_lamb](https://avatars.discourse-cdn.com/v4/letter/p/5f9b8f/32.png) [@phantom\_lamb](https://boards.straightdope.com/u/phantom_lamb)\ **Post date:** [February 21, 2011, 1:43pm UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/18 "2011-02-21T13:43:12Z")
I discard the tips if they’re dry or wilted, but I use all the rest. It makes the dish look better too with all the dark green bits. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [February 21, 2011, 2:05pm UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/19 "2011-02-21T14:05:17Z")
> [@Arkcon](#): > > 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. This. ---
**Author:** ![stretch](https://avatars.discourse-cdn.com/v4/letter/s/a6a055/32.png) [@stretch](https://boards.straightdope.com/u/stretch)\ **Post date:** [February 21, 2011, 5:47pm UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/20 "2011-02-21T17:47:29Z")
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%. [Next page](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944.md?page=2)