Green Onions, Leeks, Green Garlic, and Onions

The onion family might be the most complicated of the vegetables. Mostly because each has SUCH a unique flavor and how you cook them (or don’t) matters.

For green onions, I like to chop up the greens for garnish and cook the whites. Leeks are for soups and give the most RICH flavor, slowly cooked until translucent before adding anything else. The whites of green garlic can be cooked like onion (in addition to onion) in any recipe, and the greens added to butter for the most delicious garlic butter. Fresh onions from the farmstand with greens are a great way to have both the onion and then greens (used like the greens from green onion). I’ve seen people online chop a lot of green onions and freeze them to use anytime- my freezer will not likely become organized enough for that to be worth it for me but it is a great option if you can’t get through it all in time!