With green onions I can use the entire plant for flavoring. Before moving here I wasn't aware that I could use the green leaves. My mother always threw them away. But I quickly learned about using the greens.
I pulled some green onions yesterday for a bean dish I was making. I'll be using the entire plant except for the roots.
The root area I cut off, leaving a bit of the bottom white stem. Why? I will replant them back into the garden. Most will sprout and go on to produce another green onion ready for harvesting far quicker than if I grew it from seed. Replanting the roots is another way to produce onions. Pretty neat trick.
Rather than pulling out the entire plant when I harvest, I could have just cut it off at the soil surface. In fact, this method works better because all the roots survive and regrow, rather than having some roots die and the rest being shocked into a major setback. But these particular onions that I picked were crowding other onions, so I needed to thin them out anyway.