- A member of the onion family.
- Basically an immature onion.
- Long slender dark green stalks.
- Small white bulb at base.
- Fine cream/white roots at the base.
The spring onion is believed to have originated in the Far East. Chives and spring onion are recorded in Chinese history from 2000BC.
Spring onions are most often used in tandem with coriander as a garnish for soups and steamed dishes. They are a traditional component or Peking duck and are used in Northern Thai and Lao salads.
Botanical Name: Allium fistulosum
Alternative Names: Daun bawang, Bunching, ton horm, hành lá, wels, green onion
Excellent source of vitamin C and calcium. A useful source of vitamin A and potassium. Some niacin, phosphorus, iron, thiamine and dietary fibre.
100g of Spring Onion yields the following:
- Calories – 32
- Total Carbs – 2% of DV
- Protein – 1.83g
- Dietary Fibre – 10% of DV
- Vitamin A – 20% of DV
- Vitamin C – 31% of DV
- Calcium – 7% of DV
- Iron – 8% of DV
*Percent Daily Values are based on a 2000 calorie diet.
Select medium length spring onion with fresh dark green stalks and subtle bulbs.
Wash and remove roots. Peel off outer skin, slice, chop or leave whole. Use in salads, any Asian dishes or with seafood or beef. Use spring onion to garnish Slice stalks length-wise and place in iced water for 30 minutes for attractive curled garnishes.
Storage: Place in an airtight plastic bag in the refrigerator crisper.