Spring onion

Spring onion

The new or fresh onion is a spring vegetable and a condiment with increasing use in cooking. Its flavor is milder than that of its cousin the white onion. It is recommended for eating raw in a salad in order to fully appreciate its flavor.

Young spring onions (see below for scallions or green onions) can be bought in bunches from the vegetable section of supermarkets and fruit and vegetable dealers or suppliers.

Typically sold in bunches, spring onions are easy to prepare. You simply have to cut off the green leaves and filaments above the bulb, then peel off the outer layer of skin. The only thing left to do is slice them. This can sometimes be a delicate process and tears are a normal occurrence. This is caused by the presence highly volatile molecules that irritate the eyes. To prevent tears, peel spring onions under a fine stream of running water or wear swimming goggles. Here’s a tip: Keep the leaves. You can chop them up and use them in place of chives.

While it is recommended that spring onions are eaten raw, they can also be cooked. They should be cooked for a short time, in a skillet or frying pan with olive oil or a little butter, in order to preserve the subtle and sweet taste of this spring vegetable.

Spring onions are mainly eaten raw in salads to take full advantage of their flavor. But they can be prepared as a confit and added to a vegetable quiche or puree.

Spring onions keep for a shorter time than large red and yellow onions. They should be stored in the vegetable crisper drawer of the refrigerator, where they will keep for about one week. Put them in a plastic bag to stop their smell from taking over the refrigerator.

Onions are low in calories and high in vitamin C, minerals, and trace elements. They have been attributed diuretic, antioxidant, and antibacterial properties. They are also considered beneficial for the cardiovascular system.

The scallion or green onion (spring onion in the UK) is a small immature onion harvested before the bulb is properly formed, which is why the small bulb is elongated.

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