With these scallions, you can go straight from the garden to the kitchen and cook up something delicious! From fresh garnishes on salads and soups, to a flavor highlight in Chinese foods and stir fry, this hardy and deer-resistant selection will be a continual culinary pleaser.To harvest dig clumps and gently remove what you need and divide the remaining clump into several divisions, replant the divisions as deep as you can to blanch the base and water well. Removed the root end and trim off as much or as little of the green stalks. Washed and trimmed scallions will keep in the refigerator for a long time if wrapped in a moist paper towel and stored in a plastic bag. Keep in mind the thinner the stalk then the sweeter and milder the flavor.