Spring onions have bright green stalks and small, immature while bulbs, both of which are edible. They offer a light, sweet onion flavour since they are picked early in their growth, before the sulphurous compounds develop. Spring onions are often eaten raw, chopped in salads. They can also be sautéed, stir-fried, baked or added to recipes.
Choose spring onions with bright green stalks and firm white bulbs. They should be fresh looking, with no wilting or browning of the stalks. Avoid bulbs with soft or discoloured patches. To store spring onions, remove the rubber bands and wrap the onions in paper towels. Put the wrapped onions in a plastic bag and store in the crisper section of the fridge for three to five days.
Did you know? The onion is one of the few vegetables that is edible all through its growing cycle. Shallots are picked in the beginning stages of growth, after the plant grows, but before the bulb begins to mature. Spring onions are picked while the bulb is still small and sweet. Mature onions have the green stalks removed right after picking and only the bulbs are shipped and stored.