I have seen recipes that call for the green part of the green onion, and I have seen recipes that call for the white part of the green onion, but I have never seen recipes that call for the stringy little roots of the green onion. (Until now, because I’m about to write one.) The little white allium threads are edible,…
from Lifehacker https://ift.tt/2n4VuCh
https://ift.tt/2vbxhi3