^^^
P.S. if you have pesticides or fertilizers on your lawn, obviously don't eat your yard onions.

If, like me, you have a freedom lawn, that's also free from animal poop, you can go for it occasionally.

Hmmm- I always thought green onions and chives were the same thing. I just chop up the green portion and throw away the onion bulb for recipes that call for chives. Yikes!

Chives are smaller -- the diameter of coffee stir sticks (or even narrower, like grass), and usually sold with the herbs in those plastic clamshells, cut about 5" long. They have a bit milder flavor than bigger green onions, and the way they're sold in the store they have the bulbs already cut off.

Sometimes you can find wild ones growing on your lawn. If you pull them yourself, you'll see the bulbs on the bottom are way smaller than what you see with green onions--nothing you would ever use.

Now, the difference between green onions and scallions -- that I'm not sure of.

I feel this one extra bunch of green onions is causing you more than normal amounts of stress. Take a Xanax or have a glass of wine; flip a coin heads=toss them tails=freeze them

They last a long time in the fridge, you can trim them and store in a Tupperware of water

Freeze them ++ I do that with green onions all the time

Chop into small slices, and sprinkle on salad, baked potatoes, scrambled eggs / omelets, spaghetti & meatballs (even better, mix into the meatball mix), chicken soup. Slice into larger chunks for a stir-fry.

I also agree that you can use the green part in place of chives - it's not exactly the same, but will still taste good.

I just made this recipe tonight in honor of St. Patrick's Day - the family loved it. It's a nice way to use scallions. http://www.epicurious.com/recipes/food/views/Champ-241776

Hmmm- I always thought green onions and chives were the same thing. I just chop up the green portion and throw away the onion bulb for recipes that call for chives. Yikes!

I eat them on salads . Good also in pasta salads.

Another vote for scallion pancakes

I've never frozen these, so I have no idea how well they'd hold up.

My family probably eats a field full of these every year.

Excellent stir fry addition - with ginger and garlic
Another vote for Korean scallion pancakes
Japanese Okonomiyaki pancakes
Miso soup addition
Addition to chili
In ramen noodles
Tuna/chicken/crab salad
Tabouli
In dumplings
In a frittata
In a breakfast casserole with egg, sausage and cheese
fried rice
a multitude of other Asian dishes you may want to try

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Agree with PP to freeze them and use them in the future.

It's worth the dollar they cost to just toss them out and not have something like that languishing in my freezer.

I'm sorry but this is true. And I am considered poor by the area standard.

I just really don't think this is a good way to think about it, but I hate waste. In addition to the other ideas here, they are great roasted in the oven along with whatever other vegetables need using up.

OP here - I'm making a cream of asparagus soup and the chives are a garnish.
I may go with the chop and freeze option but also agree with the posters who don't like clutter in their freezers.
Ah, first world problems...

Can't you just use them for whatever you were going to use the chives for?

How about on top of baked potatoes, with cheese, bacon, & sour cream? Yummy