Spring onion

Types of spring onion

• Green Onions

  Green onions are the most famous and frequently used variety of spring onions. They are also called scallions or bunching onions. They have a mild flavor and are distinguished by their long, green tops and white, bulbous bases. These can be used raw in salads, salsas, and garnishes. They can also be lightly cooked in stir-fries and soups.

• Welsh Onion

  Welsh onion is different from the green onions as they do not form a bulb at the base. These produce a more rigid and thicker stem. They are traditionally used in British cuisine but have become more common everywhere due to their flavor.

• Spring Onion

  Spring onions look similar to green onions but have a more developed bulb at the base. This gives them a stronger and spicier taste. They are eaten raw or cooked.

• Bunching Onion

  Bunching onions are a group of scallion varieties that do not form bulbs. They grow long and green instead. They’re widely grown in Asia and used in Korean and Chinese recipes mainly.

• Chive Onion

  Chive onions produce thin, hollow greens that have a subtle onion flavor. They taste closer to chives than spring onions so they are used for differentiation. They are great in salads, dressings, and as garnishes.

How to use spring onion

Spring onions are a versatile ingredient and can be used in various dishes and cuisines. Here are some common ways they are used:

• Raw Applications

  Spring onions are often added raw to dishes, especially when a milder onion flavor is desired. These can be chopped and added to salads for extra crunch and freshness. Toss them in salsas for a pop of color and flavor. Sprinkle them as a garnish on soups, stews, or other dishes. Blend them into dressings and dips for added zest. These are especially popular in Asian cuisine where a lot of dishes use raw or lightly cooked ingredients.

• Cooked Dishes

  The whites and bulbs of spring onions are usually cooked as they have a sharper taste compared to the greens. Chop them up and add them to stir-fries as a flavorful base ingredient. Toss them into soups and broths to infuse onion flavor. Use them in sautés and other pan-fried dishes where they can soften and add flavor. Grilling or roasting spring onions brings out their sweetness and mellows their bite.

• Baking

  Diced spring onions can be incorporated into baked goods like savory breads, biscuits, and quiches. This adds a mild onion flavor to the dish.

• Marinades and Brines

  Add sliced spring onions to marinades to soak into meats or tofu before grilling or frying. Add them to brines for pickling vegetables to impart a slightly herbal onion taste.

• Cuisines

  Spring onions are a staple in many global cuisines. They are added to Korean dishes like kimchi and pancakes for a punch of flavor. Mexican cuisine uses them in salsas, tacos, and grilled dishes. Indian food features them in parathas, chutneys, and curries. Western dishes often use them as garnishes or in salads.

• Types of Onions

  Since spring onions are scallions, their greens can be used like green onions. They can substitute any dish that calls for either of the two to ensure even distribution in flavor around the dish.

Benefits of spring onion

• Nutrient-Rich

  Spring onions are low in calories but high in vitamins and minerals. These include vitamin K, vitamin C, folate, and a range of antioxidants.

• Supports Digestive Health

  The fiber content in spring onions promotes healthy digestion. This is because fiber adds bulk to the stool and aids in regular bowel movements.

• Boosts Immunity

  Spring onions are high in vitamin C. This is crucial for the growth of white blood cells which defend the body against pathogens. They also contain antioxidants that help combat oxidative stress and promote immune health.

• Bone Health

  Vitamin K in spring onions plays a key role in bone metabolism and helps maintain bone density. Additionally, their calcium content supports overall skeletal health and may help prevent osteoporosis.

• Weight Management

  Spring onions add flavor without a significant increase in calories. They can be a great way to enhance dishes for those on a diet.

• Eye Health

  Spring onions contain compounds like beta-carotene and lutein. These are essential for maintaining good vision and preventing age-related macular degeneration.

• Heart Health

  Some studies suggest that compounds in spring onions may help reduce LDL (bad cholesterol) levels. This promotes cardiovascular health.

How to store spring onion

• Keep Spring Onions Dry

  Unless immediately putting them in water for storage, spring onions should be kept dry to prevent rot. Avoid washing them until ready to use.

• Refrigeration Options

  Loosely wrapped: The easiest way to store spring onions is to wrap them loosely in plastic or wax paper. This allows a little bit of airflow and keeps them moist. Airtight container with a dry paper towel: Place spring onions in an airtight container with a dry paper towel. The towel helps absorb excess moisture and keeps the onions fresh for longer. Upright in a Jar: For longer storage, place the onion bulbs in a jar or glass with the roots down and cover the tops with a little water. Store the jar in the fridge to keep the roots hydrated and the greens alive for up to 2 weeks.

• Long-Term Storage Options

  Spring onions can be frozen, though their texture may change. Chop the greens and whites and blanch them briefly in boiling water. After cooling, store them in airtight containers or freezer bags and label with the date. If the green onions can't be used fresh, they can be stored and regrown by planting the white onion ends with roots in soil or water again. This provides a continuous supply of green onions as long as the conditions are right for growth.

• Avoiding Spoilage

  Storing spring onions properly can help avoid spoilage. Make sure the refrigerator is set between 32°F and 40°F. This is the optimal temperature range for storing most fresh produce. Keep spring onions away from ethylene-producing fruits. These include apples and bananas. Ethylene gas exposure can cause spring onions to spoil faster than normal.

Questions and Answers

Can green onions be used interchangeably with spring onions?

Green onions are actually the same as scallions and are different from spring onions. Spring onions have a more defined bulb at the base and a stronger taste. The flavor of green onions is milder compared to the stronger taste of spring onions.

What are the different names for spring onions?

Spring onions are called different names based on the type of onion they are. Onion greens, chive onions, scallions, and green onions are the most popular names. Each one, however, refers to different varieties of spring onions.

Are spring onions good for the body?

Yes, spring onions are healthy. They have vitamin K, antioxidants, and fiber. They help boost the immune system improve heart and bone health support digestive health and promote weight loss.

How to know if spring onions are bad?

Signs that spring onions have gone bad include wilting or mushy greens, a strong rotten onion odor, black or slimy mold on the white part, soft or squishy bulbs, and yellowing or browning dried-out tops. Storage in the fridge usually prevents spoilage.

Can spring onions be grown at home?

Spring onions can be regrown easily by placing the root end in soil or water. It needs some light, water, and soil to grow back into a full plant again. This does not apply to all varieties of onions.