It wasn’t named spring onions for nothing. To define spring onions, one would have to consider its size, variety and time of the year when it is harvested.
As what its name says, this type of onion comes into season in spring time. They are actually white, immature white onions — with green tender shoots — picked before their bulb has swollen big enough to be recognized as a typical onion.
They have a delicate flavor and are called a lot of names: scallions, salad onions, onion sticks and green onions. However, they are different from green onions in a sense that their bulbs are bigger and more distinct.
Because of shallot’s subtle taste, they are included in so many recipes like salads, salsas, sandwich fillings, baked potato toppings, stir-fries, soups and many more. They are a popular ingredient in Thai and Japanese cuisines – even their shoots are utilized as garnish.
Spring onions are an excellent source of fiber, folate, Vitamins B and C. They also contain the antioxidant, flavonoid, which helps the body protect itself from heart diseases and cancer.
When buying spring onions, select those that have firm white bulbs and lively, straight leaves. The most tender spring onions can be found in spring up to early summer.
Tags: Learn About Onions