| BULB VEGETABLES (8 of 11) |
Hospitality
and Catering |
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Spring onions are used primarily as a salad ingredient. |
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| The Chinese use the spring onion for many different recipes whereas the European culinary tradition is too use it in salads and hors d'oeuvres. |
| Spring Onions are available from May to September. |
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Prepare by trimming the base roots and top leaves, wash well and use whole or shredded. |
| Spring onions can be finely chopped and added to sauces, hors d'oeuvres and cold preparations. |
| They are not cooked as a vegetable in European cookery but do have a key place in Chinese cookery methods where they are often deep fried in sesame seed oil or used as a composite ingredient of traditional dishes. |
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