In season late autumn: Spring onions
Spring onions are a member of the Allium family and are another name for scallions or green onions. They are milder tasting than common onions, and both the white bulbs and green tops can be eaten raw or cooked.
Select bunches that appear crisp, with bright-green stems. Avoid those that are slimy or wilted.
Spring onions are best stored in the fridge and best used within a week of buying.
Research is investigating whether onions, garlic and spring onions may have a positive role in preventing cancer. It’s too soon to be sure, but watch this space.
The green tops may be tolerated by people who have problems with onions or garlic, or those following a low-FODMAP diet.
- A great addition to salads: add to couscous, rice, potato or green salads.
- Add before serving stir-fries or fried rice to provide zing.
- Use in place of onions to provide a more subtle flavour in recipes such as fritters, omelettes or frittatas.
- A great addition to homemade pizzas.
- Use to spice up salsa: try avocado, tomato or sweet chilli salsa.
- Try a Chinese-inspired spring onion pancake.
Did you know? Spring onions were referred to more than 2000 years ago in Chinese literature.