Thanks to their finely mild spiciness, many use the vegetable as an all-round talent. Find out here how best to cut the spring onions.

Wash and cut spring onions properly – that’s how it works

With their mild, spicy taste, spring onions can be used in many ways in the kitchen. Before eating and slicing the spring onions, it is important to wash the vegetables carefully so that they do not grind uncomfortably between the teeth when eating. Both the green leaves and the white bulbs of the spring onion can be eaten. With the right cutting technique and the right steps, you can get the most out of the mild onion.

Before actually slicing, remove the outer leaves of the onion. These are often a bit dried out and therefore not quite as fresh. To do this, cut the sheet lengthways and then pull it off. Then you remove the root end, because this is the only part of the spring onion that is not used in the kitchen. In this step you can also remove the dried leaf tips. Depending on how wilted the upper end of the petioles is, you should generously cut off the dried, partly wilted areas.
In order to avoid a gritty, unpleasant feeling when eating the spring onions, we now have to wash them thoroughly. Rinse the scallions under cold water, removing any dirt or sand. The dirt is mainly on the lower tubers. Now all you have to do is shake the onions dry – and we’re ready to use them.
Now you can cut the scallions into thin rings or sticks, depending on your preference. This works particularly well with a sharp kitchen knife.
Good to know: If you notice a transparent slime when cutting the spring onion, there is no need to worry. The gelled plant juice is even a sign that the vegetables are particularly fresh. You can easily wash it off and process the onions further.

How healthy are spring onions?

The onion vegetable not only impresses with its fresh taste, but is also a true superfood. In particular, the essential and sulphurous oils contained in spring onions make them so healthy. Allicin has an anti-inflammatory effect and even promotes digestion – but this plant substance is the reason for the tears when chopping onions. The spring onion can also score points in terms of vitamin C, with 26 milligrams per 100 grams they already cover a quarter of our daily requirement. Spring onions also score points with their comparatively mild taste and, according to the Federal Center for Nutrition, are easier to digest than classic onions.

Tips and tricks for spring onions

When buying, you should make sure that the onions have light green, crisp and pointed leaves. The roots should also not be too long.
Spring onions have a significantly shorter shelf life than onions. They will keep in the fridge for about a week, but the cold will quickly make them damp and soft. Wrapping them in a damp cloth will keep them fresher for longer.
Did you know that spring onions are related to daffodils? The ultimate tip for keeping onion vegetables fresh for as long as possible is derived from this knowledge: place them in water like a bouquet of flowers. It is important to preserve the root, as the plant absorbs the liquid through it. If you change the water every two days, nothing stands in the way of optimal storage.
You can even freeze scallions. To do this, prepare the vegetables as described above, remove dry spots and root balls and store them in a freezer box. The onions can be kept in the freezer for up to a year and can be thawed and processed at any time.

Delicious recipes – spring onions are so versatile

Spring onions are not only healthy, but also a real all-round talent in the kitchen. They are used especially in Asian cuisine, such as in curries or woks. They are also excellent in salads or dips. So that it doesn’t lose its typical, fresh aroma, you should be careful not to heat it up too much and to keep the cooking time short

For a delicious sour cream you need 200g sour cream, 100g sour cream, 100g quark (40%), some sugar, salt, pepper and of course spring onions. Hopefully you now know how to prepare them perfectly with the help of our tips. For the sour cream, mix the ingredients in a bowl, add spices to taste and some garlic for an extra kick. Finally, the finely chopped spring onions and you’re done!