I have a particular fondness for green onions as a spring vegetable. Their versatile flavor enhances both cooked and raw dishes. I enjoy adding them to salads, soups, fried rice, savory pancakes, ramen, casseroles, and dips for a subtle hint of onion flavor. However, cleaning green onions can be a challenge due to the accumulation of dirt in their delicate layers as they grow through the soil. Additionally, as they are not peeled, I was concerned about the pesticide residue present in conventionally grown green onions. To uncover the best methods for washing green onions to eliminate both dirt and pesticides, I consulted with two food safety specialists.
Dirt and Pesticides on Green Onions
The level of dirt on green onions varies depending on their source. Store-bought scallions are typically cleaner as they are often rinsed before being displayed. In contrast, spring onions from local farmers or markets may contain a significant amount of dirt. Determining the pesticide residue on green onions or any produce is challenging as it is not visible to the naked eye. Resources like the Environmental Working Group’s Dirty Dozen list are valuable in this regard. “The Dirty Dozen” is an annual compilation by EWG that highlights fruits and vegetables with high pesticide residue levels, aiding consumers in choosing between organic and conventionally grown produce,” explains Abbey Thiel, PhD, a food scientist and educator. “Although green onions were not featured on this year’s list,” adds Sarah Alsing, MS, RD, a registered dietitian and food safety expert, this does not mean they are entirely free of pesticide residue. Unlike many peelable fruits and vegetables listed under the Clean Fifteen, green onions lack a protective outer layer, potentially making them susceptible to higher levels of pesticide residue in conventionally grown varieties. Despite this, it is essential to note that the benefits of consuming green onions outweigh the potential risks associated with pesticide residue. Critics argue that the Dirty Dozen may exaggerate pesticide risks by overlooking safety guidelines set by agencies like the EPA, possibly deterring individuals from consuming fruits and vegetables. Thiel emphasizes the importance of thoroughly washing produce, stating it is highly effective.
**How to Clean Green Onions**
Cleaning green onions to remove dirt is a simple process. “Hold the onions under cold running water and use your fingers to remove dirt from the bulb,” advises Alsing. Trimming the tops and ends of the green onions beforehand can facilitate this task. For a more thorough clean, Thiel suggests using a soft vegetable brush to scrub stubborn areas. When it comes to pesticide removal, several household remedies have proven effective. “Soaking green onions in a baking soda bath is a known method for effectively eliminating pesticides. However, the FDA and CDC recommend washing produce under running water as a sufficient measure,” Alsing notes. Creating a baking soda solution is straightforward: mix one teaspoon of baking soda with every two cups of water in a
Arm & Hammer suggests that soaking your green onions in water for 10 to 15 minutes can help keep them fresh. Alternatively, you can soak them in a mixture of one part vinegar to three parts water for the same duration, according to Thiel.
When selecting green onions, it is recommended to choose ones with firm, crisp stalks and bulbs that show no signs of yellowing or wilting. Once you bring them home, wrap the green onions in a paper towel and store them in an airtight container to extend their shelf life.
To prevent premature spoiling, it is best to hold off on washing the green onions until you are ready to use them. This advice comes from Alsing, highlighting the significance of proper storage and handling to maintain the freshness of your green onions.
For more insights on preserving the quality of green onions and preventing them from becoming slimy, check out the original article on SIMPLYRECIPES.
