Spring onions

Spring onions, also known as scallions or green onions, are a type of onion that is harvested young. They are known for their mild flavor compared to other onions and are commonly used in a variety of culinary dishes.

Description

Spring onions have a bulbous root end, with long green stalks. The bulb of a spring onion is much less defined and not as round as the bulbs of other onion varieties. The entire plant is edible and is often used in cooking.

Cultivation

Spring onions are typically planted in the late fall or early spring and are harvested in the spring or early summer. They prefer a soil with a pH between 6.0 and 7.0. Spring onions require full sun and well-drained soil. They are often grown from sets, which are small bulbs that have been grown the previous year.

Culinary uses

Spring onions are used in a variety of dishes and can be eaten raw or cooked. They are often used in salads, stir-fries, and soups. The green tops are also used as a garnish. In Asian cuisine, spring onions are a common ingredient in dishes such as fried rice and noodle soup.

Nutritional value

Spring onions are low in calories and high in vitamins C and K. They also contain dietary fiber and small amounts of calcium, iron, and protein.

Varieties

There are several varieties of spring onions, including 'White Lisbon', 'Ishikura', and 'Evergreen Long White'. Each variety has a slightly different flavor and growth habit.

See also

• Onion
• Leek
• Chives
• Shallot

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