Spring onion / green shallot / scallion
The green shallot or scallion, spring onion, échalotte in French, are very confusing terms! Spring onion is actually the right one!
The spring onion is an aromatic plant that has been cultivated in China for over 2000 years. The spring onion does not have a bulb but its base has more volume. The lower white part is fleshier than the chive and its long green narrow and hollow leaves can reach up to 50 centimetres. The spring onion has a slightly spicy taste, somewhere between the chive and the onion.
- Choose firm green spring onion stalks that show no sign of humidity or withering and have a pleasant aroma.
- The green leaves of the spring onion can be used like the chive, but in smaller quantities because the taste is stronger.
- The white part of the spring onion is used like an onion.
- Spring onions are used to season a multitude of hot and cold dishes.
- They are used to add flavour to vinaigrettes, mayonnaise, cream cheese and vegetable dips.
- In prepared meals, it is better to add spring onions in the last minutes of cooking to preserve their full flavour and aroma.
Spring onions are available year-round in METRO supermarkets.
The spring onion is a good source of vitamins A and C, potassium, iron, folic acid, zinc and phosphorus. Spring onion juice is used as a parasite repellent (vermifuge).
The spring onion can be stored for several days in the refrigerator and can easily be frozen without whitening.