In general, we refrigerate things to keep them as fresh as we can, for as long as we can. A good way to think of it is attempting to preserve once living matter, that is now dead, and prevent it from being subject to extensive cellular degradation. Most vegetables still remain alive after they have been plucked from the nurturing warmth of their former growing medium. In particular, the lovable green onion, or scallion, not only stays alive, but continues to grow irrespective of whether its roots are nestled in soil or not. Me being a vegetable gardener, and my own personal chef, I deal with scallions literally on a daily basis, and I can say with confidence that they are just lovely little things, that don't seem to even know when to stop growing. They're grow crazy. So, with that said, I propose that when you pull that bundle of spring onions from the shopping bag, and start to approach the refrigerator with the intent of placing them inside to preserve them – stop! Freeze! Don't go any further! Turn around, grab a glass vase, large cup or any type of content holding receptacle, pour in some life juice (otherwise known as water), and place within its hollow chasm, your beloved green friends. This is the practice of promoting life, instead of preserving death. It's something that your body likes to do as well :-)
Now, I am a big advocate of personal gardens, as knowing how to grow your own food is an invaluable skill that a human can possess. Plucking scallions from your garden is always a great way to consume the best quality spring onions, as well as keeping them happy and fresh. However, for those who have inhibitive circumstances for painting their thumb green, the next best thing is to buy local, as locally grown food is, one, closer to a state of freshness (i.e. still alive), and two, the expenditure employed to get it to the store is considerably less. But there is nothing like strolling outside and clipping some leafy growths, fresh from the stem (or the ground), and ingesting their goodness within minutes of having harvested them – alive and buxom with all their original nutrients.
So, now you can get one step closer to being one with everything, and spring those scallions from the fridge, allowing them to get their grow on, rather than slowly withering away in the cold box. It's good times for all! ^_^