Spring onion is the most widely used garnishing herb in Asian cuisine. Both the white and the green part are used — each with a different culinary purpose.
Spring onion (葱, Allium fistulosum) has a white to light green base and long hollow green stalks. The white part is sharper; the green part is mild, fresh and lightly grassy.
In Asian cuisine spring onions are used raw as a finishing garnish, stir-fried as an aroma base, and blanched as a soft mild topping.
year-roundNetherlands/Chinamild-oniongarnishwok baseraw and cookedSpring onion is cultivated in the Netherlands (greenhouse cultivation), China and Japan. Available year-round.
Quality can be identified by upright, firm stalks without limp or yellow parts.
No pronounced seasonal pattern.
The green part loses its aroma quickly upon heating — use it raw or add it in the final seconds. The white part tolerates more heat.
In Japanese cuisine spring onion is the most widely used garnish: standard on ramen, soba, udon, yakitori and chahan.
Store upright in a glass of water in the refrigerator — keeps for up to 1 week.
Cut spring onion covered in refrigerator, use within 2 days.
Freezing possible (finely chopped) but soft — for incorporation only.
The diagonal cut (bias cut, 45 degrees) is the standard presentation cut in Asian cuisine. It increases the surface area and gives a more elegant appearance on the plate.
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