Spring onions (also known as scallions) have a white bulb at the lower end which tastes mildly of onion while the green from the centre to the top end is more reminiscent of leek and chives.
Spring onions – Fresh from Pfalzmarkt
Cultivation & harvest
Sunny, sheltered locations show themselves as optimal cultivation sites for Spring onions. Further conditions for a high-yield harvest are deep, loose and humus-rich soils. Bunch onions are available freshly harvested from the Palatinate market from March to November.
Used raw, spring onions are perfect for salads and dips. When cooked with meat and vegetables, they lend dishes a unique aromatic flavour.
Spring onions do not keep for anywhere near as long as onions. They can be stored in the crisper drawer of the fridge for about one week and are therefore better suited to eating fresh.