Green fresh tops, medium sized necks, and white for 2 to 3 inches from the root.  The onions should be young, crisp and tender.  wilted or discolored tops indicate poor quality.

Grades  U.S.1  young and tender, fairly well formed, firm, fairly clean,  free from seed stems, excessive roots, insects and foreign material.  Bulbs should be well trimmed, tops fresh with a good even color, free from bruising, cracked or broken leaves. When onions have been evenly clipped in accordance with good commercial practice they may be specified as Clipped Tops.  Length - Unless otherwise stated, the overall length including roots should not be more than 24 inches or less than 8 inches in length and not less than 1/4 or more than 1 inch in diameter.