What you need to know:
Spring onions are basically onions in their earliest stages of growth. They are quite pungent and can be used from the greens down to just above the roots. Spring onions are also called green onions and scallions. It is a good idea to wash them thoroughly as there can be some grit in the hollow green sprouts at the top.
Available all season long but are freshest locally in the spring and early summer.
What to look for:
Look for crisp dark green tops with firm, pure white bulbs.
How to store it:
Spring onions do well in a perforated bag in the fridge but do not last as long as onions. The sprouts at the top are quite fragile and will go slimy if not eaten within a few days.
Why you should try it:
Spring onions are very vibrant and pungent. They are excellent used in marinades. They also add a lovely fresh onion flavour when added sparingly to dishes such as egg and tuna salads. Chopped finely they can be added fresh before serving soups, Mexican dishes, Asian dishes, stews, rice and eggs.