Organic Spring onions
Organic spring onions. These milder younger siblings of the main-crop onion will bring perky flavour to your kitchen.
Organic spring onions. These milder younger siblings of the main-crop onion will bring perky flavour to your kitchen. Toss into stir-fries, frittatas and tarts, or chop finely and enjoy raw in salads, sandwiches or mixed into creamy mashed potatoes.
Country of originProduced in
- The UK
Brush with a little olive oil and throw on the barbecue or grill to celebrate the start of spring
How to prepare
These have a milder flavour than mature bulb onions and the whole plant can be eaten. Chop the green tops finely as a substitute for chives or use as a base for stocks, replacing leeks or bulb onions.
BBQ tip: The Spanish have a tradition of cooking young onions over open fires - they eat them whole, dragged through a red pepper sauce and accompanied by free-flowing red wine. You need to do nothing more than lightly brush them with oil and season with salt and pepper. Throw them straight onto the bars; they’ll take anywhere between 5-8 mins to cook, depending on their size. Turn them often and don’t worry if they look too burnt on the outside; you can always discard the outer layer before serving. You know they are ready when they feel noticeably softer.
Keep green onions in the fridge and wash before eating.
Grown by Riverford's Devon Polytunnels, Buckfastleigh, Devon
Riverford on Wash Farm is our Devon home, and has been for over 30 years. As well as growing lots of veg outdoors in the fields, we have several acres of polytunnels. Protected from the weather, we grow summery treats such as cherry tomatoes, award-winning mini cucumbers, fresh basil, lots of colourful chilli peppers, and more.
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