When it comes to spring onions, both the green tops and the small white bulbs are used. This means that you can enjoy the entire plant, from the tender green leaves to the crunchy white base. The versatility of spring onions is one of their great advantages, as you can use them in a variety of dishes and preparations.
The green tops of spring onions are often used as a garnish or ingredient in salads, soups, stir-fries, and other dishes. They add a fresh and mild onion flavor, along with a vibrant green color. The green tops can be sliced thinly and sprinkled over a dish to add a burst of flavor and visual appeal. Alternatively, you can chop them up and mix them into dressings, dips, or sauces to enhance the taste.
The small white bulbs of spring onions have a slightly stronger flavor compared to the green tops, but still milder than mature onions. They can be used in both raw and cooked dishes. When using the white bulbs raw, you can slice them thinly and add them to salads or sandwiches for a crisp and oniony bite. They also work well in salsas or as a topping for tacos and other Mexican-inspired dishes.
When it comes to cooking, the white bulbs of spring onions can be sautéed, roasted, grilled, or caramelized. They can be used as a flavor base for soups, stews, and sauces, imparting a subtle onion flavor to the dish. You can also toss them with other vegetables and roast them in the oven for a delicious side dish.
In my personal experience, I love using spring onions in stir-fries. I chop up the green tops and add them towards the end of cooking to retain their vibrant color and fresh taste. The white bulbs are sliced and cooked with the other vegetables, adding a flavorful twist to the dish. This combination of the green and white parts of spring onions adds both visual appeal and a delightful burst of flavor to the stir-fry.
To summarize, both the green tops and the white bulbs of spring onions are used in cooking. The green tops are milder and can be used raw or cooked as a garnish or ingredient. The white bulbs have a slightly stronger flavor and can be used raw or cooked in a variety of dishes. The versatility of spring onions makes them a wonderful addition to any culinary repertoire.
