Dorothy FarrarSpring onions (scallions)
Edible onions are called spring onions. They are also called spring onions. The taste of spring onions is delicately spicy. It has a lower intensity than conventional onions. Even people who are otherwise rather skeptical about onions often find the spring onion in agreement.
Here’s what you should know about spring onions
The spring onion (Allium fistolosum) is a type of onion that belongs to the subfamily of the leek family (Alloideae). This in turn belongs to the Amaryllis family (Amaryllidaceae). It is also known as spring onion, winter onion, young onion, spring onion or spring onion.
Although the spring onion is very similar to the leek, it is still counted as an onion. The leaves of the spring onion are considered to be a distinguishing feature. So these are narrow and have the shape of a tube. The leaves of the leek are broad and flat. The term spring onion can be traced back to the fresh spring colors of the plant. The green leaves of the spring onion are called scallions. Sometimes the entire onion also bears this name.
The spring onion is a perennial herbaceous plant. Their growth height is between 30 and 100 centimeters. Spring onions bloom in summer. This produces seeds that ripen in July and August. The seeds have a length between 2 and 3 millimeters and a width of 1 to 2 millimeters.
The origin of the spring onion is in the Orient. Already around 2000 B.C. it is said to have been cultivated in China. Spring onions can also be found growing wild in Siberia, on Lake Baikal and on the Altai Mountains. In the 17th century, spring onions made their way to Western Europe via Russia. They were imported into England in 1629. From the late 18th century, spring onions were cultivated in the Munich region on a larger scale.
Despite their name, spring onions can be purchased all year round. However, their flavor is considered to be at its best when grown outdoors, which takes place between April and September. Spring onions are cultivated in greenhouses during the autumn and winter months.
importance to health
The ingredients of spring onions are similar in their health values to those of normal onions. The onions contain several substances that have a positive effect on health. The sulphur-containing essential oils and allicin are considered to be particularly valuable. This phytochemical has germicidal and anti-inflammatory effects.
In addition, the spring onion has diuretic, cell-protecting, digestive and appetite-stimulating effects. It also lowers cholesterol and blood sugar levels in the body. Spring onions are even said to prevent cancer . It is also considered antiseptic, deworming, expectorant and stomachic.
The spring onion is used therapeutically for headaches , insect bites , intestinal colic , chest problems , frostbite , sore throat , hoarseness , burns and boils . The spring onions are also recommended for people who value a slim figure. So there are hardly any calories and fats in them.
Ingredients & nutritional values
The spring or spring onion has health-promoting ingredients such as essential oils, vitamins , minerals, tannins and the sulfuric acid-containing amino acid alliin. It also contains insulin-like substances, mustard oil-like glycosides and sulfur compounds.
intolerances
A systematic food allergy to spring onions is extremely rare. The symptoms are also considered to be relatively mild. The affected people suffer from breathing problems , coughing or rhinoconjunctivitis. Some people also have an intolerance to spring onions. This means that they cannot digest the onion, which is reflected in symptoms such as intestinal cramps and flatulence .
Shopping and kitchen tips
Spring onions or spring onions are usually sold in bunches. It is important to pay attention to the freshness of the onions when buying them. If the onion green is crisp and long, this is considered a positive indication. In addition, the small onions should not look battered.
Spring onions can be stored in the vegetable drawer of the refrigerator for about 2 to 3 days. If the green is cut off, the shelf life increases to 4 to 5 days. It is also possible to freeze the spring onions, but this can have a negative effect on the taste.
The preparation of the spring onions does not cause any difficulties. These are first washed and dried. The green and the roots are then cut off. The green part of the onion is excellent as a raw vegetable or bread garnish. After the outer skin has been peeled off, the onions are crushed.
preparation tips
Spring onions can be used in countless dishes. The recommended menus mainly include soups, sauces, salads, egg dishes, mushroom dishes and vegetable dishes. In addition, the spring onion is a classic ingredient for Asian wok menus.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.