General Description/History

• A member of the onion family
• Basically an immature onion
• Long slender dark green stalks
• Small white bulb at base
• Fine cream/white roots at the base

Select medium length spring onion with fresh dark green stalks and subtle bulbs.

Wash and remove roots. Peel off outer skin, slice, chop or leave whole. Use in salads, any Asian dishes or with seafood or beef. Use spring onion to garnish Slice stalks length-wise and place in iced water for 30 minutes for attractive curled garnishes.

The spring onion is believed to have originated in the Far East. Chives and spring onion are recorded in Chinese history from 2000BC.

Spring onions are most often used in tandem with coriander as a garnish for soups and steamed dishes. They are a traditional component or Peking duck and are used in Northern Thai and Lao salads.

Nutritional Value

Excellent source of vitamin C and calcium. A useful source of vitamin A and potassium. Some niacin, phosphorus, iron, thiamine and dietary fibre. 110kj/100g.

Storage/Handling

0°C and 90 -100% relative humidity.

Consumer Storage: Place in an airtight plastic bag in the refrigerator crisper.

Season: Summer,Autumn,Winter,Spring

Botanical Name: Allium fistulosum

Alternative Names: Daun bawang, Bunching, ton horm, hành lá, wels, green onion

Availablity: January,February,March,April,May,June,July,August,September,October,November,December

Growing Areas: 

Queensland – Southern
New South Wales
Victoria
Tasmania
South Australia
Western Australia – Southern