Of course, I eat Mexican, Filipino, Vietnamese and Chinese dishes routinely. The green parts are my favorite.

Trim the tips of the green bits and the roots and eat everything in between.

The green part is often chopped raw for toppings .. but is also used in recipes too.

I cut off the ends of the green, and the root part, but I eat the rest. Chopped onion greens are called chives.

I don’t think I’ve ever used the root part of a green onion.

Like @Lightlyseared said, use all but the roots and wilted tips of the green. If you don’t want to use the white part in your fresh dish, then save them in the refrigerator or freezer to add to foods that will be cooked.

@YARNLADY Chives is a different plant, but also in the onion family.

The white part plus part of the green (it gets a little ragged out toward the end).

@YARNLADY Chives are an herb with a mild onion-y flavor not green onions.

@Yarnlady; Scallions and chives are different although both are members of the onion family.

Chives are very thin and all green. Scallions have the white bulb at the end that is the onion or shallot in their huskier brothers.

I used everything but the root for things like potato dishes, coleslaw, etc.

You can use everything, and here’s a neat little trick. Cut off the root part and re-plant. You won’t get much ‘onion’ back, but you will get the long green shoots again, if you like your chives.

@Rheto_Ric Do you plant the roots in soil or water or first one, then the other. I’d like to try it.

From my experience, as long as they’re fresh, whack them straight into soil and water regularly as you would any plant. Even just a nub of a root system works.