# How much of the green part from green onions/spring onions/scallions do you use?

**URL:** <https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944>\
**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:** 8\
**Page:** 2

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**Author:** ![joyfool](https://avatars.discourse-cdn.com/v4/letter/j/df788c/32.png) [@joyfool](https://boards.straightdope.com/u/joyfool)\
**Post date:** [February 21, 2011, 7:29pm UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/21 "2011-02-21T19:29:25Z")

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> [@SeaDragonTattoo](#):
>
> Probably 90% after cutting off the little roots and wilty bits.

This. Just about the whole bit.

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**Author:** ![Push\_You\_Down](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/push_you_down/32/9095_2.png) [@Push\_You\_Down](https://boards.straightdope.com/u/Push_You_Down)\
**Post date:** [February 22, 2011, 7:18pm UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/22 "2011-02-22T19:18:33Z")

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Depends on what I’m making

My mom’s tuna macaroni salad? We actually only use the green stems, none of the actually white onion part. Everything else, I tend to only use about two inches up from the main onion.

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**Author:** ![Voyager](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/voyager/32/133_2.png) [@Voyager](https://boards.straightdope.com/u/Voyager)\
**Post date:** [February 22, 2011, 8:20pm UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/23 "2011-02-22T20:20:29Z")

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> [@Moirai](#):
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> Usually everything but the very end.

Ditto. Not the very bottom, and not the very tips if they have gotten damaged, but everything between.

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**Author:** ![3\_20\_59\_or\_bust](https://avatars.discourse-cdn.com/v4/letter/3/47e85d/32.png) [@3\_20\_59\_or\_bust](https://boards.straightdope.com/u/3_20_59_or_bust)\
**Post date:** [February 22, 2011, 9:13pm UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/24 "2011-02-22T21:13:14Z")

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All of it - 100%.

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**Author:** ![Lunar\_Saltlick](https://avatars.discourse-cdn.com/v4/letter/l/977dab/32.png) [@Lunar\_Saltlick](https://boards.straightdope.com/u/Lunar_Saltlick)\
**Post date:** [February 22, 2011, 9:18pm UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/25 "2011-02-22T21:18:25Z")

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Whole thing, except small bits of slime or wilt. At least 90%. We use it a lot and quickly, so very little of it goes to slime or wilt.

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**Author:** ![MovieMogul](https://avatars.discourse-cdn.com/v4/letter/m/f08c70/32.png) [@MovieMogul](https://boards.straightdope.com/u/MovieMogul)\
**Post date:** [February 22, 2011, 10:55pm UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/26 "2011-02-22T22:55:35Z")

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> [@SeaDragonTattoo](#):
>
> Probably 90% after cutting off the little roots and wilty bits.

Ditto

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**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\
**Post date:** [February 22, 2011, 11:30pm UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/27 "2011-02-22T23:30:29Z")

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> [@Push\_You\_Down](#):
>
> Depends on what I’m making

I’m surprised more people didn’t say this. When I’m using them in a stew, I use everything. 100%. But I cut the hollow-ish green part in bigger sections. Maybe 2". If they’re going in something more delicate, then they get chopped up much finer.

When I’m adding them to scrambled eggs, I usually only use the “firm” part- that’s about 50%.

And sometimes it just depends on what I feel like. When I make Ma Po Tofu, I like to add green onions. If I feel like less of a veggie person that night, I only use the white part. If I’m getting more in touch with my inner veggie, then I use the whole thing.

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**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\
**Post date:** [February 23, 2011, 8:54am UTC](https://boards.straightdope.com/t/how-much-of-the-green-part-from-green-onions-spring-onions-scallions-do-you-use/571944/28 "2011-02-23T08:54:13Z")

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I trim off just what has gone bad, and eat the rest.

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