Rinse green onions under cold water and pat dry
Trim off the root end (bottom white part)
Cut off any wilted or damaged leaves
Slice the green onions into thin rounds for garnish
Cut into half-moons for stir-fries and toppings
Mince the green onions finely if needed
For longer pieces, cut lengthwise into strips
Separate the white/light green parts from the darker green parts if cooking separately
Store cut green onions in an airtight container in the refrigerator up to 3–5 days