They always get wilted in the crisper pretty quickly. Is there a better way to store them?
Stilltasty recommends that you wrap the scallions (or green onions) in plastic wrap, and that site also says they'll last 7-10 days that way.
I actually wrap them in a damp paper towel and then in plastic wrap. I keep this little packet in the crisper drawer. I've kept them about 2 weeks this way.
Either way, each time you open the packet you should check for damaged parts and discard them.
I love green onions! I will usually cut the onion to just the edge of the green part. I then store it in a glass of water. The green part gets cut into small chives and stored in a container with sealing lid in the freezer door, for soups and casseroles. I like to dip the the root stalks in ranch dressing. Yum!