Spring Onion – Fresh Green Onions 1 pc

Spring onion is called hari pyaz in Hindi and Fruehlingszwiebel in German. It has a small white bulb with a mild oniony bite and long green stalks with a fresher, milder flavour than mature onion.

Both the white and green parts are used in Indo-Chinese cooking such as fried rice and manchurian, chopped raw as a garnish over chaat and salads, and stirred into a quick vegetable stir-fry. In German cooking it is common raw in salads or as a topping.

How to use

• Trim the root end and any wilted tips, then rinse well.
• The white bulb can be cooked briefly for flavour while the green tops are best added at the end or used raw.
• Keep in the fridge wrapped loosely and use within about a week.