Known as green onions, scallions, or spring onions, this member of the Allium family has a mild onion flavor that tastes great raw or cooked. Problem is, nearly every recipe using green onion calls for only a few, leaving you with the rest of the bunch to slowly rot in the fridge. Not anymore—thanks to the creativity of fellow Chowhounds, here are seven tasty ways to use up green onion and widen your recipe repertoire:

1. Mo hanh is a Vietnamese scallion oil that uses a lot of green onions and a small amount of oil, offering a nice mild onion punch. Use it to top grilled meats, starches, seafood, and vegetables. It’s great on top of grilled corn! —seamunky

2. Momofuku’s ginger scallion noodles are an easy and tasty way to use up extra green onions. —chefathome

3. Try taking your leftover green onions and planting them in a pot of dirt. Just snip off the green parts as you need them, and you’ll have an endless supply of green onions for the price of a single bunch. —thymetobake

4. Green onion yogurt bread is a unique treat for breakfast or as a side to any meal. —toutefrite

5. A great way to use up leftover green onions is to make a riff off of Catalunya grilled calcots. Just put green onions with a bit of olive oil on a hot grill until wilted and a little charred. Makes a great side as is, or eat it traditionally with a little romesco sauce. —porker

6. Pickling green onions is a fun idea that many people don’t often consider. Try this recipe with balsamic vinegar and red wine. —weezieduzzit

7. Make Chinese pesto by adding finely sliced green onions, ginger, and salt to vegetable oil in a heated pan. It goes well with any meat, especially on Chinese steamed chicken, and even dresses up a bowl of plain rice. —LotusRapper

More on green onions:
Scallion/Spring Onion/Green Onion Recipes
Big Bag of Green Onions
Tons of Green Onions

Photo by Flickr member Cathy Stanley-Erickson under Creative Commons

See more articles