Cut away wilted outer parts. Both white and green portions are used in cooking. Used in the preparation of Thai salads, and also as condiment for fried rice or noodles. Chives should not be used as substitute because of their extra strong flavour.
Also known as salad onions, these are onions that have been harvested at a very young age. They have green shoots and a creamy white bulb, both of which can be eaten. They have a mild flavour and are often eaten raw. Seasonal availability: May to September. Uses: In salads, stir-fries, omelettes or sandwich fillings. To store: Keep in the fridge for 3-4 days. To prepare: Trim off the root and the outer leaves. Serve whole or sliced, the green tops can be snipped using kitchen scissors.
Also called green onions and scallions, these are immature onions which are pulled before the bulb has started to form and sold in bunches with the roots intact. Discard the roots and base of the stem, and wash the stem leaves well before use. Spring onions add color and a mild onion flavor and they need little cooking.