Instructions

1. Wash scallions before you chop, and inspect them for any tired-looking outer leaves. Sometimes the outer leaves and tips are brown and dead-looking, while the interior leaves are bright and usable. Trim the tops if they are brown.

2. Slice the tip of the root ball off if you are going to leave the scallions intact for decorative purposes. While an intact scallion is unlikely to be eaten, it can help create a dramatic presentation.

3. Cut the scallions into small, quarter-inch sections for most purposes. This size allows the scallions to be visible without being so large that the raw scallions overpower the flavor of the food. Scatter them raw over dishes when a raw onion is appropriate.

4. Chop the scallions into larger sections, up to an inch, if you are going to use them in a soup, stir-fry or saute. Such cooking methods allow the flavor to disperse into the dish, mellowing the scallion itself. These large sections are also visible and improve the appearance of the dish.

5. Mince scallions for use in variations of pesto or other fresh sauces and relishes. You can use a food processor to mince them, or use a very sharp chef's knife.