Featured Vegetable: Spring Onion

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Spring onions

In Ancient times, the onion was linked to eternity and health! It is said that the Ancient Egyptians believed the onion was a symbol of eternity; Ancient Greek athletes believed eating onions would lighten their blood and Roman Gladiators rubbed their skin with onions to improve up their muscle tone! Spring onions, or scallions as they are called in America, have a mild onion like flavour which is more intense in the white part. They are related to onions and shallots and are sometimes called bunching onions because they tend to grow in bunches in the ground.

The green stalks of spring onions are a good source of Vitamin C and an excellent source of Beta Carotene. They provide almost 100% of daily Vitamin C needs per 100g and are a rich source of Folate and Potassium. Spring onions are also a good source of dietary fibre providing 3.1g/100g and 100g of spring onions has only 204kJ.

When buying spring onions look for bunches which have firm green stalks, showing no signs of wilting or yellowing. Store in the fridge in a plastic bag, but make sure the bag is not sealed.

Spring onions make a wonderful garnish and add a lovely mild onion flavour to salads, omelettes, scrambled eggs to name just a few. They are of course, a “must” in so many Asian dishes.

PLEASE NOTE: Fruits & vegetables in season may vary depending on where you live. Check with your friendly greengrocer.


Source: Nutrient Reference Values for Australia & New Zealand 2006; NUTTAB 2010.

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