spring onions Also Known as Salad Onions, Green onions, scallions Description Spring Onions may bring a tear

to your eye, and pungency to your breath, but the y will most certainly bring delight to your taste buds. Despite its plain looks, has an intense flavor and is a beloved part of the cuisine of almost every regi on of the world. Spring onions grow all year round. Also known as salad onions, green onions, and sometimes scallions, these mild-tasting onions are young plants, which if left in the ground, would develop into mature onions. Spring Onions comprises of Whites and Greens

Chopped spring onion greens Wash the green thoroughly, to remove all the dirt. Take the bunch of greens and using a sharp knife, chop them into small or big pieces as desired. Although the chopped food doesn't need to be exactly the same size. If the recipe calls for the ingredients to be "coarsely chopped," make the pieces slightly larger Chopped spring onion whites Spring Onions can be peeled if the layer is dirty or unpeeled, as desired. Using a sharp knife, slice it from the top to remove the stem and then cut it into ha lf from the centre. Cut the half portion into another half and remove the seeds from centre. Chop ingredients by cutting them in small pieces approximately inch in diameter, although the chopped food doesn't need to be exactly the same size . If the recipe calls for the ingredients to be "coarsely chopped," make the pie ces slightly larger. You can even finely chop spring onion whites, as per recipe requirement. Chopped spring onions This is combination of both the whites and the greens. So, wash the complete bun ch thoroughly. Peel the Spring Onion white as required. Using a sharp knife, sli ce it from the top to remove the stem and then cut it into half from the centre. Cut the half portion into another half and remove the seeds from centre. Chop i ngredients by cutting them in small pieces approximately inch in diameter, altho ugh the chopped food doesn't need to be exactly the same size. If the recipe cal ls for the ingredients to be "coarsely chopped," make the pieces slightly larger . Similarly, chop the spring onions greens. The combination of whites and greens is either used in salad or to make vegetable Sliced spring onion greens The bunch of greens can be sliced using a sharp knife by cutting vertically acro ss the cutting board. Slice them thinly or thickly as the recipe requirement, ca n used as a garnish or salad or topping. Sliced spring onion whites Peel the spring onion, if you would like. Then, slash it into half. Slice using a sharp knife by cutting vertically across the cutting board. Slice them thinly or thickly as the recipe requirement, can used as a garnish or salad or topping. Sliced spring onions

This is combination of both the whites and the greens. So, wash the complete bun ch thoroughly. Peel the Spring Onion white as required. Using a sharp knife, sli ce it from the top to remove the stem and then cut it into half from the centre. Cut the half portion into another half. Slice it using a sharp knife by cutting vertically across the cutting board. Slice them thinly or thickly as the recipe requirement, can used as a garnish or for recipes or salad. Spring onion greens The bunch of young green stalks of the spring onion green can used as a garnish or salad or topping. Young spring onion greens offer a range of taste from mild and smooth to pungent and biting. You can eat raw spring onions greens whole wit h a dipping sauce or chopped in a green salad or potato salad or pasta salad. Ra w spring onion green chopped make a colorful topping for sauces. Spring onion white rings Peel the initial papery layer and then wash it thoroughly. Chop off any bruised portion. Slice using a sharp knife by cutting vertically across the cutting boar d. Slice it thinly or thickly and then segregate it into rings. Fry it or add it to salad. Spring onion whites Spring onion white is young shoots of bulb onions, and are milder tasting than l arge bulb onions. They have a small, not fully developed white bulb end with lon g green stalks. Both parts are edible. Often eaten raw, but you can also grill o r saut them. How to Select Buy slender specimens with plump, erect, deep-green leaves. They will keep in th e crisper section of the refrigerator for a few days. When selecting spring onions in the store, look for a bunch with crisp, firm lea ves which are a uniform rich green. Discard specimens with discolored, slimy, or wilted leaves, and look for crisp, hard bulbs. You can keep spring onions in th e fridge for a couple of days, and remember to wash them before use. You may als o want to peel the outer layer of the bulb off to access the tender, crunchy int erior. The base should be whitish in color for two or three inches. Avoid those that ha ve wilted or yellowed tops. Culinary Uses " Use a very sharp knife and always cut the onions while standing; that way your eyes will be as far away as possible. If cutting onions really makes you cry, c onsider wearing glasses or goggles. " Spring onions are great in stir fries, salads " Spring Onion has been used as an ingredient in various dishes for thousands of years by many cultures around the world. " Spring Onions can be eaten raw, cooked, fried, dried or roasted " They can be used much like green onions, except you just need to remember that they are slightly stronger. " They are wonderful sliced very thin and sauted with fresh spring and summer veg etables and stir- fries. " They can be used raw, but their mature bulb is slightly more pungent than gree n onions. Use with a light hand in fresh green salads where more delicate flavor s can be overpowered " To prepare, trim the roots away and strip off any extra outer leaves before le aving whole or slicing. Some recipes call for the white part only, but their del icate, green tops have a milder, more subtle appeal. " Although usually enjoyed raw in salads, they're often added to stir-fries, ome lettes, and dressings. " When chopped, they don't take long to soften in olive oil or butter - around a

minute. Cook them over a gentle heat for best results. " Try combining them in the salad bowl with orange segments, avocadoes or crisp fennel slices. " They can be diced or chopped and added to any dish " They can also be grilled and eaten plain, or roasted and served as a garnish o r side vegetable. " Some people enjoy eating spring onions straight with a little bit of salt, alt hough this activity is not for the faint of heart. " They can also be caramelized in savory tarts to bring out their natural sweetn ess and complex flavors. " Spring Onion Curry is ideal to be served with chapati, roti or puri. " Combine chopped onions, tomatoes, avocado and jalapeno for an all-in-one guaca mole salsa dip. " To perk up plain rice, sprinkle some green onions, also known as scallions, an d sesame seeds on top. " Sauted chopped onions are so versatile that they can be added to most any veget able dish. " Enjoy a classic Italian salad-sliced onion, tomatoes and mozzarella cheese dri zzled with olive oil. " Spring onion with besan is commonly prepared by Maharashtrians and is an extre mely delicious dish. " Diced scallions are often used in soup, noodle and seafood dishes, and in sauc es " It is very easy to cook and will not take you than ten minutes to prepare. How to Store Remove any rubber bands or damaged leaves, wrap in a plastic bag and store in th e vegetable crisper section of the refrigerator for up to 5 days. Store in the r efrigerator and use promptly-they are very perishable. Keep green onions away fr om food that absorb odors. Health Benefits " Spring onions are a very good source of vitamin C, chromium and dietary fiber. They are also a good source of manganese, molybdenum, vitamin B6, and folate, p otassium, phosphorous and copper. " Spring onions protective against ovarian cancer. " Spring onions and garlic protective against many cancers. " Support gastrointestinal health. " Spring onions possess antibacterial and anti fungal properties. " Spring onions are said to the lower the glucose levels in the blood stream. " Spring onions are a rich source of flavonoids, substances known to provide protection against cardiovascular disease. " Spring onions helps destroy worms and other parasites in the stomach.

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