Spring Onion(हरा प्याज)
Also known as scallions in America, spring onion is a type of root vegetable. They have a white fleshy root bulb with light green leaves. The tiny white fleshy bulb has a long slender green top, which is also edible. Spring onions have a slightly milder taste than the regular onions which are delight to the taste buds.
Spring onions add great flavor and texture to stir fries, salads, omelets, sandwiches, curries, soups and dressings. They may be cooked or even used raw in salads.
Dried spring onions are commonly used in seafood, noodles and soups. Cooked, roasted, dried or raw; spring onions can be consumed in any manner.
Spring onions are added along with soya sauce, vinegar and chilli for a peppery Asian dipping sauce. Spring onion curry is best served with all types of roti and puri.
They are a good source of fiber, aid digestion and have vitamin C.
They protect against ovarian cancer, protect against cardiovascular diseases and destroy parasites in the stomach.
Spring onions possess the nutritional value of both onions and greens.
They are a vital source of Vitamins A, C and K.
It is used an excellent digestive aid.
How to Choose
Choose spring onions which have unblemished bulbs and bright green perky leaves. Avoid those that are slimy. The skin color ranges from white to whitish red.
How to Store
Keep them refrigerated and consume within 4-5 days.
Availability: They are easy to grow and are available all year round.