Spring Onions
Spring onion, or scallions, are actually normal onions harvested very early, before they have had time to grow and swell into the mature, bulbous white onion. Similar to onion in taste but mild enough to be eaten raw, both the bulb and tops can be eaten raw or cooked and make a great addition to salads, stir-frys and even mashed potato!. When choosing spring onions, shape and colour don't make much difference to the taste (pink or white, bulbous or long and thin) but avoid any that are wilting or slightly greasy feeling or any that look 'papery' or a bit wrinkly. Tops should be a vivid green and the bulbs should be a clean white colour. Cut the bulbs into thin rings and cut the tops lengthways before finely chopping to use in salads and stir-frys.
Tips
- You can keep spring onions in the fridge for 4 or 5 days, but make sure they are in a perforated or paper bag - they will quickly deteriorate if sealed in plastic.
- Use in stirfry's and salads to add flavour
- Finely chop and add to mashed potato with black pepper and a pinch of nutmeg
- Chop and fry with garlic, chopped chilli and prawns for a simple but tasty addition to a salad
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