Onions are not only added to many dishes, including soups, okroshka, salads and others, but are also eaten just like that, with salt and black bread.
If you do not own a summer cottage where you could grow the ingredient you need for cooking, you will have to go to the store or market to get it.
So let's find out how to choose the best greens.
The first thing that is worthy of your attention is the thickness of the stem. If the onion is going to be heat treated, it would be better if you stock up on thicker stems.
If the onion is consumed fresh, then in such a situation the young shoots will also be suitable.
If this parameter meets your stated requirements, then you can safely move on to the second point - color.
If the onion has a juicy color, as well as a long light part, this means that such greens are extremely useful - they contain a large number of phytoncides, vitamins and minerals that help strengthen your root system.
A few more words about the light part - make sure it is dense and does not flake.
By the way, if the greens have wilted by the time you get home, leave them for a while in cold water with a small amount of vinegar added – this will help the onions “perk up”.
