Salad onions are also known as spring onions. They are shallots that have been allowed to grow for a little longer, until the bulb develops further. The small, white onion and the light green parts of the stalks can both be eaten, either raw or in cooking. Salad onions have a mild, slightly sweet flavour, and can be used in salads, roasted, or cooked in Asian-style dishes. They are available all year round.

To Buy

Look for fresh-looking, salad onions, with green stalks and pure white bulbs. Their stalks shouldn’t look wilted at all, or have any black or yellow tinges, while the onions should be quite firm.

To Store

Remove any rubber bands or string from stalks then wrap onions and stalks in paper towels. Store in a plastic bag in the crisper section of your fridge for up to 3 days

To Prepare

Cut away the onions then trim the roots. Slice or dice as required. Trim away the deep green parts of the stalks and wash and dry the lighter green parts before slicing as required