Commonly found within Asian cuisine and salads the spring onions are noted for their milder onion flavour. In most recipes spring onions are treated similarly to a herb or as a garnish however their milder flavour allows for them to be the central ingredient in many condiments and sauces or even in savoury pancakes served with poached eggs.
Available throughout the year these small onions are harvested before they have chance to form a full sized bulb which leads to their milder flavour. The stalks and bulb are both completely edible enabling spring onions to be a versatile ingredient in cooking.
|Group||Salad / Salad|