Seasonal Ingredient of the Week: Spring Onions

Often thought of to be a relative of the traditional onion, spring onions are actually baby versions, harvested before they reach maturity. For this reason, they have a very similar taste to onions, just much milder. Both the bulb and stalks are edible, with the best having round, firm bulbs and bright, perky stems. Try to avoid any with wilting stems or discolouring at they're past their best! 


- Their high levels of Vitamin C makes them a great contributor to lowering cholesterol levels and blood pressure, avoiding the risk of heart disease. 

- Used in natural remedies for years, spring onions are well known for their anti-vial and anti-bacterial properties, making them a great choice if you're fighting the flu. 

- They're proven to help in lowering blood sugar levels due to the the sulphur present in spring onions contributing to increasing insulin levels. 

- They're also high in fibre which leads to a happy and healthy digestive system! 


Spring onions are an essential part of a lot of asian dishes, but are just as at home as a garnish for a spring salad or in traditional english cooking, such as popular cheese and onion dishes (although we can't say that ones too popular in our kitchen...). 

- Our favourite use for spring onion is as a garnish on one of our favourite detoxing dishes, miso soup. Simply a mix of chicken or veg broth, with miso paste and a splash of tamari and the occasional addition of rice noodles, with a boiled egg and spring onion scattered on top. Delicious! 

- We also use spring onion in our popular frittata, it gives it the flavour we want without being too overpowering. 

- It's also great for flavouring broths and soups if added to the stock halved, and left to cook. 

- It also goes well in a light spring salad alongside lots of other greens such as cucumber, celery, fennel and apple. Simply drizzle with lime juice and olive oil and serve.