Like the first flowers appearing out of the snow, the first spring onions are peeking out of produce bins right about now. Spring onions are basically more developed than the green onion, but not as mature as a regular onion. These spring shoots tend to be milder in flavor and more tender than full-grown onions. Here’s how to pick the best of the bunch.
Health Benefits. Spring onions are packed with powerful flavonoids known for their health-promoting effects. In addition, these onions are very rich in vitamin C and chromium, a trace mineral that helps cells properly respond to insulin. Research indicates that spring onions may lower cholesterol levels and decrease the risk of heart attacks and strokes. These onions also have excellent antibacterial and antifungal properties.
Selecting the Best. Choose onions with healthy, dark-green tops. Avoid any that appear to be dry, wilted or slimy on top, or that have a soft bulb.
Varieties. Spring onions are available in several versions, including white, yellow and red varieties.
Storage. Store onions in a plastic bag in the crisper drawer in the fridge. Use within 1 week of purchase. Do not freeze spring onions.
Use. Spring onions can be eaten raw or cooked. They are great sautéed, baked, blanched or even grilled.
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