Harvesting –

Green onions can be harvested when they reach 6-8 inches in height, typically 60-70 days after planting.
For a milder flavor, you can harvest green onions earlier when they are about the thickness of a pencil.
Use a garden fork or your hands to gently pull the onions from the soil, ensuring you don't damage the roots.
Cut the greens about an inch above the soil if you want the plant to continue growing and produce more green onions.

Short term storage of green onions –

Store green onions in the refrigerator by placing them in a jar with an inch of water, covering them loosely with a plastic bag, and changing the water every few days; alternatively, wrap them in a damp paper towel and place them in a plastic bag in the crisper drawer.

Long term storage of green onions –

Wash, thoroughly dry and chop them into the desired size.
Spread the chopped green onions on a baking sheet in a single layer and freeze for 1-2 hours to prevent clumping.
Transfer the frozen green onions into airtight freezer bags or containers and label them with the date.
Store in the freezer for up to 6 months, using them directly from the freezer in cooked dishes.

How to use green onions –

Stir-Fries: Add green onions to stir-fries for a burst of color and flavor.
Omelettes and Scrambled Eggs: Mix chopped green onions into omelettes or scrambled eggs for added texture and taste.
Salsas and Dips: Incorporate green onions into salsas, guacamole, or other dips for a zesty kick.
Marinades and Sauces: Use green onions in marinades and sauces to enhance the flavor of meats, tofu, and vegetables.
Noodle and Rice Dishes: Top noodle or rice dishes with green onions for a fresh and flavorful garnish.
Salads: Mix green onions into potato, pasta, or green salads for an extra layer of flavor.
Garnish: Sprinkle chopped green onions on top of soups, stews, and salads for a mild, onion flavor.