Question about onions! (tops)

[Paper Roses]

My neighbor and I share a garden. This year he planted onions and they are maturing now. I pulled one today for a salad tonight but am wondering. Is there a use for the onion tops?
They look just like scallions. If I used them in the same way as scallions, will I mess up my stir fry?

Is there a use for the tops?
Thanks, PR

[Denninmi]

1. Nope, that's all they are -- giant scallion tops. Use them all the time.

As long as they're tender enough, feel free to use to your hearts desire. They do get somewhat tough as they plants mature -- you can still even extract the flavor from them at that stage by either 1) tying them in cheesecloth like a bouquet garni, simmering in the dish and then removing; or 2) puree, push through a really fine sieve to remove the fibrous part.

The innermost leaves are the most tender, the outermost the oldest and therefore most likely to be tough.

I plant about 2500 to 3000 onions most years, so over the years, I've had a lot of onion experience.

[Retrograde]

2. they're not toxic

so I suppose you could use them like scallions or leeks, but I'd think they'd be somewhat tough. Might be good for making stocks, though.

ETA: Scallions! You must be from the east - they're called green onions here on the West Coast.

[Duer 157099]

3. And where to chives fit into this picture

Are those just baby scallions? :shrug:

[Retrograde]

4. All different species within the same genus

Onions, shallots, leeks, chives and garlic are all in the genus Allium, so they're closely related.