Spring onion, also known as scallion or green onion, is a type of vegetable commonly used in cooking. It has long, slender green stalks with small white bulbs at the base. Both the green tops and white bottoms of spring onions are edible and can be used in various culinary preparations.
Here are some key points about spring onions:
- Flavour: Spring onions have a milder and sweeter flavour compared to regular onions. The white bulb part tends to have a slightly stronger taste, while the green tops have a more delicate and herbal flavour.
- Culinary Uses: Spring onions are versatile and can be used in a variety of dishes. They are commonly used as a garnish for soups, salads, and stir-fries. They can also be used in salsas, sauces, omelettes, and as a topping for baked potatoes or grilled meats.
- Nutritional Benefits: Spring onions are low in calories and a good source of essential nutrients such as vitamins C, K, and A. They also contain folate, potassium, and fibre.
- Choosing and Storing: When selecting spring onions, look for firm bulbs and crisp green tops. Avoid any that appear wilted or have slimy spots. Store them in the refrigerator, either wrapped in a damp paper towel or in a perforated plastic bag, to keep them fresh for up to a week.
- Substitutions: If you don’t have spring onions on hand, you can use substitutes such as chives, leeks, or regular onions. However, keep in mind that the flavour profile may differ slightly.
- Culinary Variations: Spring onions are used in various cuisines around the world. In Chinese and Korean cuisine, they are often used in stir-fries and dumplings. In Mexican cuisine, they are used in salsas and guacamole. In Western cuisine, they are popularly used as a garnish.
Spring onions are a flavourful and versatile ingredient that can add a fresh and mild onion taste to your dishes. Whether you’re using them raw or cooked, they can enhance the flavour and visual appeal of many culinary creations.
