Fresh Bunches - the leaves and bulb will keep up to five days when wrapped in plastic and stored in the crisper drawer of the refrigerator.

Green onions are crisp and juicy with a grassy, sweet, and slightly pungent flavour that is milder than mature onions. They are best suited for both raw and cooked applications such as stir-frying, sautéing, roasting, and grilling. Commonly used raw, both the white base and green leaves of Green onions can be utilized in preparations. The onion can be sliced or chopped and sprinkled over a salad, noodles, pizza, pasta, casseroles, stews, and curries, garnished over soup such as egg drop or tortilla, minced onto devilled eggs or in pancakes, mixed into salsa, baked into biscuits, layered in sandwiches, or added to stir-fries. The whole onion can also be flash blanched and grilled, which brings out robust and sweet flavours allowing for bolder pairings such as grilled fish and meats.

Deep Purple bunching onions are harvested for their petite bulbs that have a burgundy hue when raw. Their colour turns pastel pink when cooked or pickled. Their flavour is mild and sweet, lacking the pungency of a mature common red onion. Roasted or charred, pickled or eaten raw, onions are versatile and should be utilized as a savoury vegetable versus a seasoning.