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Why don't most recipes use the darker green part of scallions or onions?

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Why don't most recipes use the darker green part of scallions or onions?

samboca | Jul 17, 2012 06:47 AM

I usually chop the ends off and use the entire green onion when recipes call for it, but it seems like most recipes say "use white and light green parts only". Any suggestions why?

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