Spring onion

Template:Infobox vegetable The spring onion (Allium fistulosum), also known as scallion, green onion, or salad onion, is a vegetable of the genus Allium. Spring onions are closely related to other Allium species such as garlic, shallot, leek, chive, and Chinese onion. Unlike most other members of the genus, which form a single bulb, spring onions tend to form long, thin bulbs and are harvested while the shoots are still young and tender.

Description

Spring onions have a milder taste than most onions and are often used raw in salads. The entire plant is edible and is characterized by long, hollow, green leaves growing directly from the bulb. These onions come from various species in the Allium genus, but Allium fistulosum is the most common species referred to as the spring onion.

Cultivation

Spring onions are cultivated worldwide and are a popular ingredient in many cuisines. They prefer rich, well-drained soil in full sun. They can be grown from seeds or sets, and harvesting can begin when the plants are just a few inches tall. In temperate climates, spring onions can be sown in early spring and harvested in late spring or early summer. In warmer climates, they can be grown throughout the winter.

Culinary Uses

In the kitchen, spring onions are versatile and can be used both raw and cooked. They are commonly used in salads, sandwiches, and soups, or as a garnish. In Asian cuisine, they are often added to stir-fries, noodle dishes, and dumplings. The green part has a fresher, milder flavor and is usually used raw or added at the end of cooking, while the white part has a more intense flavor and can be used as a base for cooking.

Nutritional Value

Spring onions are a good source of vitamin C, vitamin K, and dietary fiber. They also contain small amounts of vitamin A, calcium, and iron. Their flavonoids and sulfur-containing compounds provide health benefits, including anti-inflammatory and anti-cancer properties.

Varieties

There are several varieties of spring onions, varying in size, color, and taste. Some common varieties include the white Lisbon, the evergreen hardy white, and the Tokyo long white. The choice of variety often depends on the climate and the intended use in cooking.

See Also

• Onion
• Leek
• Chive
• Shallot
• Garlic

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