Green Onions

Green onions, or scallions, are so called because of the green leaves that form above a small, creamy white bulb, both of which may be eaten. They have a mild, delicate flavour, which may be enjoyed either cooked or raw.

There are two types of green onions: spring onions and Japanese bunching (or Welsh) onions. Spring onions are excellent in omelettes, chopped finely and mixed with mashed potato, added to stir-fries or sliced into salads. When cooked they may be used in savoury dishes where other onions would be too strong in taste.

Welsh onions (or Japanese bunching onions) are widely used in the Far East, but are less popular in the West. The small, young green leaves may be eaten raw in salads, whilst the mature leaves can be used for any recipe suitable for leeks. The clusters of bulbs are particularly good for making onion soup.