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.
Keep green onions in the fridge and wash before eating.
Country of origin
Grown in the United Kingdom.
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.