Thai: ต้นหอม (dton hawm)
Scallions (Spring Onions) are used for many different dishes in Thailand. They commonly garnish soups, are used in salads (yum), and sometimes even put into dessert (Khanom Krok).
Preparation: Wash the scallions and cut off the roots. Cut the white bottom of the scallions thin, and as you get closer to the green, cut wider pieces.
Storage: Store scallions in a plastic bag with air inside on the bottom shelf of the refrigerator. They should last at least a week if they’re not wet.