Flower Facts

• You can eat the flower of an onion if desired, but the flavor isn't always agreeable. Flavor varies depending on the type of onion, but it's usually stronger than that of the onion bulb. Some onion flowers have an unappetizing bitter flavor, so it's best to sample before you decide to serve the flowers. The flowers don't require any cooking. Toss them with a salad, add them to an edible garnish, or float them in a soup that will benefit from an added kick of onion flavor.

Stem Solutions

• Flower stems are rarely included in a bunch of green onions from the supermarket, but you may encounter them occasionally at a farmer's market or if you grow your own onions. Although the stem is edible and won't harm you, it becomes tough and woody, developing a bitter flavor, once the onion flowers or sets seed. The stems look similar to the onion leaves, except they are hard and stiff in comparison to the hollow foliage. Although edible, it's best to discard them because of their poor culinary quality.

Lovely Leaves

• Although the flower stems, which produce seeds, and the hollow leaves look similar, the leaves won't flower or set seed, so they aren't prone to bitterness. When selecting the leaves, or green onions, choose firm, bright green bunches that aren't limp, dry or damaged. Fresh green onions have the best flavor and are most suitable if you aren't cooking them. You can use slightly wilted leaves in cooked dishes where the limp texture isn't noticeable.

Tantalizing Tips

• Green onions and scallions are often used interchangeably in recipes, but they are slightly different plants. Green onions have a narrow white base and scallions have a small bulb at their base. Both the bulb and the leaves are edible. Use green onions and scallion leaves in salads, stir them into soups right before serving, or dice them up and sprinkle them over potato, rice or pasta dishes. You can slice and add the bulb to raw dishes, or cook it in soups or stir-fries.