Healthy Food Database
Also known as shallots, or scallions in the US, spring onions are green onions. They are the same plant as a brown onion only they have been snapped out of the ground before the bulb has formed at all. Long and slim and evenly proportioned from the white root to where it changes to green, the spring onion is popular in Asian cooking, raw and cooked.
Category: Vegetable
In Season:
all year
To Buy:
Look for shallots with fresh green leaves. Avoid discoloured slimy leaves.
To Store:
Cut the tops off the spring onion (leaving approx 4 cm of green). Wrap in slightly damp kitchen paper and place in a plastic bag in the crisper section of the refrigerator for up to four days.
Tips & Tricks:
The easiest way to cut spring onions for garnish is with scissors. In stir-fries slice lengthways for long strips approx 8cm long.
Cooking Tips:
Add to chinese greens in Asian stir-fries.
Gives extra flavour to clear broths.
Nutrition per Per serve:
Monosaturated Fat , g:
0.0
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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