Bunched onions Grown by 'Organic Dan' Gielty at Ormskirk, Lancashire



The new season’s small, bunched green onions for cooking or chopping finely and eating raw in salads. Picked from our fields while the necks are still green, tender and vigorous; they’re gentler than regular onions, and you can eat the whole thing.

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Country of origin

Produced in
  • The UK
Chop the green tops finely and use in place of chives or as a base for stock
- Riverford cooks

How to prepare

Combine a chopped whole onion with mashed potato and flaked salmon for fishcakes. Or add to omelettes – they go brilliantly with eggs in all forms.

Slow-braise sliced onions in a frying pan for 20 mins, add a generous heap of spinach and let it all cook down. Make two nest-like holes and crack in a couple of eggs. Put on the lid and let them cook – a sumptuous breakfast, lunch or dinner with hot buttered toast and a scattering of chilli flakes.


Keep green onions in the fridge and wash before eating.

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