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Article: Spring onions for all seasons. (includes recipe for Chinese Green Onion Cakes)
- Article from:
- Sunset
- Article date:
- May 1, 1996
CopyrightCOPYRIGHT 1996 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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During thinning-out time in the garden, all onions have tender green tops and white bases (or maybe pink, depending on variety), and you can use them just like green onions from the market. Of course, those market onions are cultivated year-round, so in a sense, spring never ends. European visitors often get quite excited by our green onion availability because back home, their "spring" onions typically have bigger bulbs and aren't always as young or as delicately flavored.
I consider green onions a basic - and a crutch. A few chopped white bottoms and green tops can lift a bland soup, a too-subtle sandwich, a hunk of meat, a static vegetable, even just plain rice ...